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.
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!
This model of Manoline by OXO is my favorite. 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.
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: 17 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 53mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g