Creamy Cucumber Salad

cucumber-salad-2-editA quick and very refreshing salad.  If you’re counting the kilojoules use low fat sour cream.


125 ml (½ cup) Sour cream
30 ml (2 tbsp) Lemon juice
30 ml (2 tbsp) Fresh dill, chopped
500 gr Cucumbers
to taste Salt and freshly ground black pepper


  1. Cut cucumbers in half lengthwise and slice them thinly
  2. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  3. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.



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