Creamy Cucumber Salad
|125 ml (½ cup)||Sour cream|
|30 ml (2 tbsp)||Lemon juice|
|30 ml (2 tbsp)||Fresh dill, chopped|
|to taste||Salt and freshly ground black pepper|
- Cut cucumbers in half lengthwise and slice them thinly
- In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
- Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.