Description
This Creamy Dill Pickle Cucumber Salad combines crisp cucumbers with the tangy crunch of dill pickles, all enveloped in a luscious creamy dressing. It’s the perfect side dish for summer barbecues, potlucks, or a simple weeknight dinner.
Ingredients
- English cucumbers
- Persian cucumbers (optional)
- Dill pickles
- Spicy dill pickles (optional)
- Bread and butter pickles (optional)
- Greek yogurt
- Sour cream or plant-based yogurt (optional)
- Dill weed
- Fresh dill or dried dill (less if dried)
- Red onion
- Green onions or shallots (optional)
- Garlic powder
- Fresh garlic (optional)
- Sugar
- Honey or sugar substitute (optional)
- Salt
- Pepper
Instructions
- Prepare the cucumbers: Start by washing your cucumbers thoroughly. Slice them into thin rounds or half-moons, depending on your preference. If you’re using English cucumbers, there’s no need to peel them, while Persian cucumbers can be peeled if you like.
- Chop the pickles: Dice your dill pickles into small pieces. The smaller the pieces, the more flavor they’ll distribute throughout the salad.
- Mix the dressing: In a large bowl, combine Greek yogurt, chopped dill pickles, garlic powder, and dill weed. Add salt, pepper, and sugar, and mix until smooth.
- Add the cucumbers and onions: Gently fold in the sliced cucumbers and thinly sliced red onion into the dressing mixture. Be careful not to crush the cucumbers; you want them to stay nice and crisp.
- Chill the salad: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
- Serve: Before serving, give the salad a gentle stir. Taste and adjust the seasoning if necessary. You can garnish with extra dill or a sprinkle of paprika for an added touch.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Salt the cucumbers to remove excess moisture, add other vegetables for crunch, and make it a day in advance for better flavor. Serve as a side dish or light lunch.