Creamy Cucumber Salad

Ingredients

• 2 English cucumbers, thinly sliced

• 1/4 red onion, thinly sliced

• Sprinkle of salt (for draining cucumbers)

Dressing

• 1/2 cup sour cream (Greek yogurt works too if you want it a little lighter)

• Large pinch of freshly chopped dill

• 2–3 tbsp red wine vinegar

• 1/4 tsp garlic powder

• Salt + pepper to taste

• Optional: fresh squeezed lemon juice for extra brightness

Instructions

1. Prep the cucumbers + onion
   Thinly slice the cucumbers and red onion, then place them in a strainer or colander. Sprinkle lightly with salt and let them sit while you make the dressing.
   This helps pull out excess water so your salad doesn’t turn into cucumber soup.

2. Make the dressing
   In a bowl, mix together:

   • sour cream

   • dill

   • red wine vinegar

   • garlic powder

   • salt + pepper

   Add a squeeze of fresh lemon if you want it extra fresh and tangy.

3. Combine
   Pat the cucumbers dry lightly with a paper towel if needed, then toss everything together until evenly coated.

4. Chill + serve
   Let it sit in the fridge for 15–30 minutes before serving if you have time. The flavors get better the longer they hang out together.

Notes

• Amazing with grilled chicken, burgers, sandwiches, or literally anything salty.

• Even better the next day.

• Apparently also Sailor approved, which feels oddly prestigious for cucumbers.