Even though we’re still dealing with cold temperatures up here in Canada, I can feel that Springtime itch coming on. The need to get outside and get some fresh air. I have visions of bike rides to the creek, drives through the countryside and picnics in the park.
It may have been too cold for a picnic outside this weekend, but I couldn’t help that craving something for lunch that was springy and fresh. Nothing say Springtime quite like a crisp, refreshing cucumber salad.
This one combines the tang of sour cream and freshly squeezed lemon juice, with flavourful fresh dill.
What you’ll need:
- 1 English Cucumber, peeled and sliced
- 1 tsp Kosher salt
- 1 tsp Sugar
- 1 tsp Red Wine Vinegar or Rice Wine Vinegar
- 1/2 cup Sour Cream
- Juice of 1/2 a Lemon
- 2 Tbsp. Fresh Dill, chopped
- Salt and Pepper to taste
Place the peeled and sliced cucumbers in a bowl. Add kosher salt, sugar and red wine vinegar and toss. This will help pull some of the water content out of the cucumbers and keep them crisp in the salad.
Refrigerate for 30 minutes. Remove from fridge and drain out all the liquid.
Combine sour cream, fresh lemon juice and dill in a bowl. Season with salt and pepper. Keep in mind that you may not need much salt, as the cucumbers will still retain some of the kosher salt from earlier.
Pour the dressing over the cucumbers and toss to combine.
Garnish with fresh dill and serve. This makes a great side salad for 3-4 people, but it is easy to increase the measurements for a larger group.
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