This creamy cucumber salad is a delicious summer treat, just perfect for picnics or barbecues. It's made lighter using low-fat sour cream, but it's still extra flavorful from the lemon, garlic and fresh dill!
A creamy cucumber salad is delicious and refreshing - just the perfect summertime side dish for BBQs or picnics. It's also a super easy recipe that's ready in just 10 minutes.
There are many creamy cucumber salad recipes out there, and many of them are made with mayo or full-fat sour cream.
This easy creamy cucumber salad is made a bit lighter by using low-fat sour cream and no mayo at all.
The result is still a creamy salad that's full of flavor from the mix of garlic, lemon and fresh dill.
All you have to do to make it is slice the cucumbers and onion and then mix them together with the rest of the ingredients.
Cucumbers in sour cream taste best when served chilled, so prepare the salad and refrigerate it for at least 2 hours before serving.
The salad is perfect with grilled chicken, grilled pork, sausages or potato salad.
Why you'll love this creamy cucumber salad
- It's creamy, light and incredibly easy to make.
- It's the perfect accompaniment for summer grilling and a great choice for picnics.
- You only need a handful of ingredients to make it.
What goes into this creamy cucumber recipe
Cucumbers - I like to leave the skins on the cucumbers for a bit of extra crunch and color. You can peel them if you want, though.
Slicing the cucumbers with a mandolin is the easiest way to go about it, but a sharp knife will also do the trick; it will just take a bit longer.
You'll need about 3 packed cups of sliced cucumbers for this salad - this is the equivalent of 2 long English cucumbers or 6-7 small ones.
Red onion - If you don't like the taste of raw onion in salads, slice the red onion and leave it in cold water for 15-30 minutes.
Sour cream - I used low-fat sour cream to make this creamy cucumber salad to cut down on fat and calories. You can also make it with full-fat sour cream or a mix of sour cream and Greek yogurt.
Fresh dill - I like lots of fresh dill in this salad, but you can adjust the quantity to your liking. Don't substitute it with dried dill because the flavor is not the same.
Garlic - This is optional, and you can adjust the quantity to your liking if you decide to use it. Garlic powder is another option.
Lemon juice - Feel free to use more lemon juice for extra zing. You can also sub it with white vinegar.
How to make cucumber salad with sour cream
Slice the cucumbers into thin rounds using a sharp knife or a mandolin. Peeling them is optional.
Combine the low-fat sour cream, fresh dill, garlic and lemon juice in a large bowl.
Stir in the sliced cucumber and red onion and mix to coat the cucumbers.
Season to taste with salt and freshly ground black pepper and refrigerate for 1-2 hours before serving.
Leftovers and storage
- This salad tastes best when made at least 1-2 hours in advance. Refrigerate it before serving, so the flavors have time to combine.
- Cucumber salad will keep well in an airtight container in the fridge for up to 5 days.
- This recipe is not suitable for freezing.
Recipe notes and tips
- If you use only plain Greek yogurt for this cucumber salad, omit the lemon juice because it may curdle the yogurt.
- You can scrape out the seeds of the cucumber if you like.
- If your cucumbers look too watery after slicing them, you can use a paper towel to pat them dry.
- Add ½ teaspoon white sugar to balance the flavors.
If you liked this creamy cucumber salad recipe, you might also like some of my other easy salad recipes:
- Summer Tortellini Salad
- Healthy Tuna Salad Without Mayo
- Orzo Pasta Salad with Feta, Kalamata Olives and Wild Rocket (Arugula)
- Prawn and Pink Grapefruit Bulgur Salad
- Roasted Vegetable Salad with Quinoa and Halloumi
- 2 long English cucumbers
- 1 cup (200 ml) low-fat sour cream
- ¼ cup fresh dill, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ medium red onion, finely sliced
- Salt and freshly ground black pepper to taste
- Slice the cucumbers into thin rounds using a sharp knife or a mandolin. Peeling them is optional.
- Combine the low-fat sour cream, fresh dill, garlic and lemon in a large bowl. Stir in the sliced cucumbers and red onion and mix to coat the cucumbers.
- Season to taste and refrigerate for 1-2 hours before serving.
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 118mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 5g
Nutritional information is an estimate provided by an online nutrition calculator.