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Creamy Cucumber Dill Salad – Easy & Delicious

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

creamy cucumber dill salad cover image
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Do you enjoy growing and eating cucumbers? They are really popular vegetables to grow in backyard gardens because they are so easy and do well in various climates.

I personally love to use them in so many recipes! I like to slice them real thin and make some salt and vinegar cucumber chips or I’ll use them to make some low carb cucumber finger sandwiches with cream cheese.

And, you can’t forget the cucumber and mint-infused water– it’s perfect for summer!

But, one thing is for sure; whether you grow them or buy them, there are always many of them around in the summertime.

When you find yourself with a bunch of fresh cucumbers, this quick creamy salad recipe is the perfect way to enjoy them.

I usually make cucumber salad with rice vinegar and soy sauce, but sometimes I’ll change things up by making a creamy dill cucumber salad recipe.

Ingredients Needed For Creamy Cucumber Dill Salad

When you use all fresh ingredients, you will notice the flavors bursting in your mouth. That’s what sets this apart from other salad recipes!

salad ingredients

Here’s what you need:

Cucumbers

Any kind of cucumbers will work in this creamy cucumber dill salad  recipe – garden or English. If you use seedless cucumbers, they are easier to digest.

Dill

Although you can use dried dill in this salad, fresh dill is the best. It does take some time to remove the stalk and chop the dill up, but it’s time well spent.

For this creamy dill cucumber salad, I used about 4-5 tablespoons of chopped dill or about half of the bunch.

Sweetener

I recommend using your favorite sweetener for the salad dressing. I used 12 drops SweetLeaf stevia drops and that was perfect.

Sour Cream

I love how the sour cream tastes on top of the cucumber and dill. If you don’t have sour cream, you can use Greek yogurt instead.

Vinegar

I used unfiltered apple cider vinegar, but you can use any vinegar you prefer. It helps balance out the creaminess from the dressing.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Creamy Cucumber Dill Salad – Quick Tips:

  • If you are short on time, just chop the cucumber into bite-sized pieces.
  • Chill the salad in the refrigerator before serving it. This makes the herbs and spices really meld and soak into the cucumber.
  • If you want to add a little bit of spice to the salad, add some jalapeno slices. Don’t forget to remove the seeds first!
creamy cucumber dill salad featured image

How To Make Creamy Cucumber Dill Salad

All of the exact amounts and the steps are in the printable recipe card at the bottom of this post.

First, here are some helpful photos and additional tips to help you make the perfect creamy cucumber dill salad.

Roughly Chop Fresh Dill

I love this step because the smell of dill is so refreshing! Just run your knife through the dill leaves and chop it up into smaller pieces.

Or you can make the process easier by using kitchen shears.

Cut The Cucumber

I normally just slice up the cucumbers with the mandoline when making a salad. But sometimes I’ll cut them in thin ribbons using a spiralizer.

Since the cucumber ribbon are long, I also chopped them up into more manageable bite-size pieces.

Prepare Creamy Salad Dressing

Time to make the dressing! I mix up the creamy dressing ingredients in a small mixing bowl before adding the dill to the cucumber slices.

Mix Cucumber And Dill

Then, I put alternating layers of cucumber and dill in a large bowl so that they would be evenly distributed. I don’t know about you, but I really love the smell of dill.

I have no idea why I don’t use it more!

Add The Dressing

Just dump your prepared dressing on top of the cucumber dill mix. To make sure all the cucumbers were mixed into the dressing, toss the salad up a bit with some tongs or fold in with a spatula.

assembling the salad

What To Serve With Creamy Cucumber Dill Salad

This salad recipe tastes just like summer, so I like to serve it at cookouts and BBQs!

Try serving it alongside:

If you love spice, then make some buffalo chicken and serve this creamy cucumber dill salad on the side. It’s delicious!

Frequently Asked Questions About Creamy Cucumber Dill Salad

Before we get to the printable recipe card at the bottom of this post, here are some questions people often ask.

finished salad in white bowl

How long should the creamy cucumber dill salad chill in the refrigerator?

The salad needs to chill for at least four hours in the refrigerator to soak up all the flavors of the dressing. We usually have a lot of outdoor summer parties so I’ll likely be making this creamy dill cucumber salad several times over the next few months.

Can I add tomato to the salad?

Yes, lots of people love adding tomato to this salad. Just be careful with how much you add since tomato is high in carbs. A few slices of tomato will add some natural sweetness to it.

What else can I add to the Creamy Cucumber Dill Salad ?

Add some fresh-chopped onion, shredded cabbage and grated carrots to this salad. The more you add, the more carbs it will have – so you will have to recalculate. This is a really easy salad to customize.

In fact, it tastes really delicious if you mix in crunchy shredded red cabbage. I like it just like it is, but more veggies will really increase how yummy it is too.

creamy cucumber dill salad in white bowls

This is a fantastic recipe to make when you have a bunch of vine-fresh cucumbers that you want to eat. There is nothing quite like the combination of cucumber and dill!

More Fresh Salad Recipes

If you enjoyed this creamy cucumber dill salad, then here are some more low-carb salad recipes you should try next. All of them are just as filling and delicious.

★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.

creamy cucumber dill salad featured image

Creamy Dill Cucumber Salad

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.

Prep Time10 mins

Total Time10 mins

Course: Side Dish

Cuisine: American

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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.

Notes

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

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 94 | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 228mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg

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
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First published on April 29, 2015. Post updated on June 22, 2021, with additional recipe information and clearer images

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