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 light weight, 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.
STEP 1: Use 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! This model by OXO is my favorite mandoline. Works like a charm! (this link goes to Amazon where I am an affiliate partner)
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 makes 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.
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A great salad for spring or summer entertaining! So refreshing and delicious.
3 English Cucumbers
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)