Creamy Cucumber Dill Salad

Course: Side Dish

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 94

Author: Lisa MarcAurele

Here's a creamy dill cucumber salad made with a sour cream and vinegar based dressing. It's a great way to enjoy your crop of cucumbers on hot summer days.

Print Recipe

US Customary - Metric

Ingredients

▢ 3 cucumbers spiralized into thick ribbons or sliced
▢ 4-5 tablespoons chopped fresh dill
▢ 1 cup sour cream
▢ ¼ cup apple cider vinegar add more if desired
▢ 12 drops SweetLeaf stevia drops
▢ ½ teaspoon salt
▢ dash fresh ground pepper optional

Instructions

Cut the cucumbers thin using a mandoline slicer, knife, or spiralizer. Chop the dill into small pieces with a knife or kitchen shears. Set both aside.
Whisk together remaining ingredients until well combined.
Layer cucumber and dill in large bowl, alternating layers.
Pour sour cream dressing over cucumbers and stir to mix in.
Chill for several hours before serving.

Video

Notes

If cucumbers are spiralized into ribbons, they will need to be cut into smaller lengths.

Nutrition

Additional Info

Net Carbs: 3 g | % Carbs: 13 % | % Protein: 8.7 % | % Fat: 78.3 % | SmartPoints: 4

Values

Array
(
    [calories] => 94
    [carbohydrates] => 4
    [protein] => 2
    [fat] => 8
    [sodium] => 228
    [fiber] => 1
    [saturated_fat] => 4
    [cholesterol] => 20
    [potassium] => 265
    [sugar] => 3
    [vitamin_a] => 367
    [vitamin_c] => 5
    [calcium] => 63
    [iron] => 1
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.