This Creamy Cucumber Dill Salad Recipe is an easy side dish to make for spring or summer entertaining. It takes minimal ingredients and can feed a crowd. It’s also a welcomed side dish during hot weather since it is so refreshing too!
What Type of Cucumber Should You Use for a Cucumber Salad?
Personally, I prefer English cucumbers because they have minimal seeds and their skin is lightweight, and unwaxed for preservation. This allows you the ability to keep the skin on, which I think adds a lot of nice color to your salad.
WATCH MY VIDEO DEMO ON THIS SALAD BELOW!
You can make a lovely salad trio by adding my Charred Asparagus Salad with Thyme Shallot Vinaigrette as well as my Couscous Salad with Dried Fruits, Nuts and Fresh Mint.
STEP #1: Slice Cucumbers with a Mandoline
A mandoline will create nice, even slices of cucumber for your cucumber salad. I think the presentation is so much nicer this way, and frankly, it’s quicker too!
For ease in slicing be sure to cut the cucumbers in half and use at least 3 full-size cucumbers. This will yield enough to serve at least 6 people.
STEP #2: Add the Mix-Ins
For the best-ever creamy cucumber salad, you’ll add some sour cream, salt and pepper, fresh dill and sliced radishes, and sugar snap peas.
The additional veggies make this cucumber salad a bit more gourmet and unexpected. It’s also a nice flavor combination between the coolness of the cucumber, the sweetness of the snap pea, and the spiciness of the radish.
STEP# 3: Toss gently to coat
Toss the salad gently so that you don’t damage the cucumbers since they are a bit fragile when sliced so thinly.
STEP#4: Transfer to a Platter and Garnish
This salad is really pretty on a summer buffet table, garnished with an edible flower.
I love the color contrast between the green of the salad and the electric orange of the edible nasturtium blossom, but you could also use an edible marigold or pansy.
You can find edible flowers in the produce section of your better grocery store.
MORE SPRING RECIPES!
- Lavender Creme Brulee
- Lemon Meringue Tart
- Blood Orange Pound Cake
- Cheesy Herby Egg Casserole
- Strawberry Lemon Muffins
Please let me know if you make this recipe
by leaving a rating and review below!
- 3 English Cucumbers
- 4 radishes
- 2 cups (300 g) Sugar Snap Peas
- Salt and Pepper to taste
- ¼ cup (60 ml) light sour cream
- 1 tbsp (15 ml) fresh dill, minced
- Edible Flower garnish
- Slice cucumbers and radishes into thin disks using a sharp knife or mandolin. Keep the skins on for a pretty presentation. Place in a large bowl. Add snap peas
- Add sour cream, dill, salt and pepper. Gently toss to coat.
- Transfer salad to a serving bowl, garnish with an edible flower such as a nasturtium, pansy or marigold (found in the produce section of better supermarkets)
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 53mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g