How to make low-carb creamy cucumber salad

Robin Donovan

Recipe Developer

Cucumbers are the unsung heroes of the veggie drawer. They’re crisp and sweet with a mild flavor that pairs with any number of varied cuisines –Middle Eastern, Asian and European. You’ve probably got a cucumber in your fridge right now, and the recipe below is a tasty way to put it to use.

You can substitute low-fat sour cream or Greek-style yogurt for the sour cream if you like. Personally, I love the juxtaposition of the light, refreshing cucumber with the rich creaminess of the full-fat sour cream.

Cooktop Cove

Low-Carb Creamy Cucumber Salad

10 minutes

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10 minutes

1/2 cup sour cream

2 tablespoons minced fresh dill

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

1/2 garlic clove, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 to 3 medium cucumbers, diced

1/4 cup thinly sliced red onion

In a large bowl, whisk together the sour cream, dill, olive oil, lemon juice and garlic.

Season with sea salt and black pepper to taste.

Stir in the chopped cucumbers and red onions.

Garnish with fresh dill.

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