Cucumber Dill Salad

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Cucumber Dill Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 1 large English cucumber - washed and sliced thin
  • 1/4 cup red onion - sliced thin
  • ½ cup sour cream
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • ¼ cup chopped fresh dill
  • salt and pepper to taste


  • Whisk together sour cream, vinegar, sugar and a pinch of salt and pepper.
  • Stir in cucumbers, dill, and onion.
  • Refrigerate at least 30 minutes before serving.


Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 9mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. What a tasty, refreshing summer salad!

  2. Just made this delicious cucumber salad right after picking the the cuc & dill from my neighbors’s garden. Thanks!

  3. Thanks Sue! I.m glad you liked it! I love this salad too! -Amy

  4. I just made this today and it is so good. I’m so glad I used the fresh dill as it really makes the dish pop. It’s a very refreshing salad on a hot day like today. Thanks Amy!

  5. I made with when I had left over cuts and dill after canning sill pickles. I also added cherry tomatoes and some left over artichoke hearts. A very easy and yummy recipe!