Creamy Cucumber Salad

This is a nice refreshing summer salad that goes really well with grilled meats and things that are heavy with BBQ sauce flavor. You can make it up to a day ahead if you’re taking it to a party.

Ingredients

• 1 large English cucumber (about 1 lb.)
• Table salt
• 2 TBSP sour cream or plain yogurt
• 1 tsp apple cider vinegar
• 1 tsp light tasting olive oil
• 1/2 tsp Dijon mustard
• 1 tsp dry dill weed + more for the top
• 1/8 tsp fresh ground black pepper
• 1/4 cup red onion (quartered and sliced thin)

Instructions

1. To prepare the cucumber, cut it in half and cut it into 1/4 inch slices. Optionally, you can peel it (before you cut it in half) and deseed it. Place the cucumber slices in a large strainer, sprinkle over a teaspoon of table salt and toss gently to coat evenly. This will draw out the unwanted liquid, so place the strainer over a bowl to catch the liquid. Leave at room temperature for 20 minutes.
2. In a large bowl, whisk together the sour cream, vinegar, oil, mustard, dill, and pepper.
3. Pat the cucumber slices dry (do not rinse!) and them to the sauce, along with the red onion, toss gently to coat.
4. To serve immediately, spoon into a serving bowl and sprinkle over a little extra dry dill weed.
5. To serve later, wrap tightly with plastic wrap and refrigerate for up to 24 hours. Drain off any excess liquid, then stir and spoon into a serving bowl and sprinkle over a little extra dry dill weed.

Makes 4 Servings – Easily doubled, or trippled

Notes

• English cucumbers have thin skins and don’t really need to be peeled, if you use another variety you’ll most likely need to peel them.
• I prefer all cucumbers deseeded, but it’s not generally necessary if the seeds don’t bother you.
• I sometimes use sliced green onion instead of red onion.
• You can use any kind of light in color vinegar or oil. Champaign vinegar is nice in this recipe, so is avocado oil.
• If you want to use fresh dill, use one tablespoon (or triple what the recipe calls for).