LAURA LEE ALICE
COOKS
®
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This is one of the most satisfying salads to make. It's simple, contains few
ingredients and compliments just about any entree.
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About the ingredients:
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• Sour cream: Using a good quality is important for the flavor.
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• Lemon juice
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• Dill: I like to use fresh or freeze dried but use what you have.
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• Cucumbers: I like the ones that are younger and 5 to 6 inches long. Their
seeds are smaller and the flavor is better. English cucumbers work well if
they aren't too big.
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• Red onion: Adds color and flavor. Sweet onions are good and compliment
the flavor of the cucumbers.
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• Sea salt: Kosher salt is good too.
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• Pepper: Fresh cracked if possible.
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Ingredients​
• ½ cup sour cream
• 1 to 2 Tbsp fresh lemon juice
• 1½ Tbsp chopped fresh dill (or 1 Tbsp freeze dried)
• ½ lb. thinly sliced cucumbers
• ¼ to ½ lb. thinly sliced red onion
• Sea salt
• Fresh ground pepper
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Instructions
1. In a medium bowl, mix the sour cream, lemon juice, and dill. Season to taste with the salt and pepper​.
2. Add the cucumber and onion slices; gently toss together. You can serve immediately or refrigerate in a sealed container for 2 hours. This salad will get watery if it's allowed to sit for a long time. It is best made and served on the same day.
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Tips & Options
• Add 1 to 2 cloves of finely minced fresh garlic. (Step 1)
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• 2 stalks of thinly sliced fresh celery.
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• 3 to 4 radishes, thinly sliced. (Add color and a delicious crunch)
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