I am so glad to finally be through the long, cold winter we endured this year. My family and I are enjoying the beautiful Spring weather, which on some days, already feels much like summer to me. Don’t get me wrong, I also love the summer with all the fresh fruits, vegetables and herbs it has to offer. It truly is nature’s bounty and I am grateful to live where I can grow a garden and really reap the rewards of summer and all its beauty.One such vegetable we grow is cucumbers. Aside from pickling the end of season harvest, my husband and I often enjoy a variety of cucumber salads. Our favorite is cucumber, onions, and tomatoes diced and seasoned with salt, pepper and a little balsamic. We serve this with some goat cheese crumbles and it is so pleasing that we often eat it as a meal rather than a side dish.Today though, the star of our meal is a beautifully grilled piece of Cedar Plank Salmon. Which is smoky and meaty and just the perfect accompaniment to be served alongside this beautiful, creamy, cucumber and dill salad.
The secret to a perfect cucumber salad is to remove the excess moisture from cucumbers. This will result in the rich texture that a creamy cucumber salad should have. I just toss thinly sliced cucumbers with salt and then let them sit for an hour in a colander over the sink. I then very gently press out the remaining moisture with some paper towels. Then just mix the already seasoned cucumbers with sour cream, vinegar, and fresh dill. Serve this light, summery salad next to a piece of smoky Grilled Cedar Plank Salmon. Believe me, you will thank me later! Enjoy! Ronda.
Creamy Cucumber Dill Salad
Creamy Cucumber Dill Salad The secret to a perfect cucumber salad is to remove the excess moisture, resulting is the proper texture .
- 1 medium cucumber, sliced thin
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh dill, chives, or a mixture of both
- 1 tablespoon white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- Place a colander or fine-mesh strainer over a large bowl. Add the cucumbers and 1/2 teaspoon of the salt and toss to combine. Let sit at room temperature for 1 hour.
- Line a work surface with 1 layer of paper towels. Using your hands, remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture. Discard the liquid in the bowl and wipe it dry (no need to wash).
- Combine the sour cream, herbs, vinegar, pepper, and remaining 1/4 teaspoon of salt in the bowl. Add the cucumbers and stir to evenly coat. Serve immediately or refrigerate in an airtight container for up to 24 hours.
Serving Size 2 oz
Amount Per Serving
% Daily Value
Total Fat 4.1 g
Saturated Fat 2.5 g
Cholesterol 8 mg
Sodium 304 mg
Total Carbohydrates 3.4 g
Sugars 0.9 g
Protein 1.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.