Creamy Cucumber Salad
Creamy and delicious and the red bell pepper and freshly snipped chives make all the difference.
This is an excellent accompaniment to most any entree but pairs especially well with grilled food where a summertime flavor is needed. The key to making this dish as delicious as it can be is in the use of fresh ingredients. Fresh dill weed, fresh chives, fresh lemon juice will make a huge difference over using dried herbs and bottle lemon juice.
A Trio of Summertime Cucumber Salads - Creamy Cucumber Salad
Yield: 4 Salads
Simple, yet delicious, especially if you use all fresh ingredients.
Ingredients
- 2 large English cucumbers, stripe-peeled
- 2 green onions, finely chopped
- 1/2 fresh red bell pepper, finely diced
- 1 small piquillo sweet pepper, finely minced (like, Napoleon)
- 4 tsp fresh dill weed, finely chopped
- 4 tbsp fresh snipped chives
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp fresh lemon juice
- 1/16 tsp sea salt
- 7-8 grinds freshly cracked black pepper
Instructions
- Combine the cucumber and green onion with the red bell and piquillo peppers in a salad bowl and put in the refrigerator for thirty minutes to thoroughly chill.
- In the meantime, combine the lemon juice, mayonnaise, sour cream, dill weed, salt and pepper, and also allow this to chill for a half-hour.
- Combine the vegetables with the dressing at the last minute, add the chives and toss well. Serve immediately.
Notes
- To stripe-peel the English cucumber, use a vegetable peeler to take alternating thin slices off of the cucumber peel. This isn't required, but it provides a little visual drama on the plate.
- If you don't have or cannot find piquillo peppers, you can use 2 oz drained pimentos.
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