Creamy Cucumber Salad


  • 2 medium cucumbers
  • 1 medium Walla Walla sweet onion
  • ⅓  cup fat-free sour cream
  • 3–5 tablespoons Blossom Lemon Dill Vinegar
  • ½  lemon peel, grated
  • Salt and pepper to taste



  • In a small bowl, mix sour cream and vinegar: Start with 3 tablespoons of vinegar; stir and taste. If the sour cream is thick, add more vinegar, 1 tablespoon at a time. Stir and taste for preferred consistency; set aside.
  • Wash, peel, and thinly slice cucumbers using a knife or mandolin. Toss these with a little salt and place in a colander. Rinse well and drain for 30 minutes.
  • Cut onion in half and slice thinly into half-moons.
  • Add onions and cucumbers to dressing; stir well.
  • Grate lemon zest over the top and stir again. Add salt and pepper to taste.
  • Chill for a few hours…if you can wait that long.

Courtesy of Jacki Thau. 

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