Now I realize this might not be the most flattering of pictures, but this salad was far tastier than appearances would make it seem. It was light, cool, and delicious, perfect for a warm summer night. Here in New England, we’re supposed to hit 85 today and 91 tomorrow, so a cucumber salad might be in order!
I modified this recipe from one I found in this month’s Everyday Foods. They used 4-6 of those little Kirby cucumbers you use to make pickles; I had one giant cucumber I bought at the grocery store. Either way, it’s fine. There’s just enough sauce for, say, one and a half good-sized cukes. This salad gets really watery overnight (this is yet another leftover photo, can you tell?), so it’s best eaten the day you make it.
1-2 good-sized cucumbers
1/2 c sour cream (light sour cream’s fine)
2 T fresh dill
salt and pepper
2 T fresh lemon juice
Peel the cucumber; slice it in half lengthwise, and then into think half-moons. Put in a bowl.
In another bowl, whisk together lemon juice, sour cream, a pinch of salt and pepper, and dill. Combine with cucumbers and toss to coat. Voila. Tasty salad, no stovetop needed!
Now I just need to figure out what to do with the rest of all that dill…