Creamy Cucumber Salad

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 lbs Cucumbers
  • 1 tbsp Dill, fresh or frozen
  • 1 Large or 2 small garlic cloves
  • 1/2 Purple or yellow onion, medium

• Condiments

  • 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Sea salt and pinch black pepper

• Dairy

  • 3/4 cup Sour cream

Found on natashaskitchen.com

Description

Ingredients

• 1½ lbs cucumbers (2 english cucumbers or 7-10 small ones)
• ½ medium purple or yellow onion, thinly sliced
• 1 Tbsp fresh or frozen dill, chopped
• ¾ cup sour cream (reduced fat is ok)
• ½ Tbsp fresh lemon juice (from ½ small lemon)
• 1 large or 2 small garlic cloves, pressed
• ½ tsp sea salt and pinch black pepper, or to taste

Directions

• In a small bowl, combine ¾ cup sour cream, ½ Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, ½ tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad.
• Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.