Ingredients:

  • 2 large cucumbers, thinly sliced (approximately 600g or 21 ounces)
  • 1/2 medium red onion, thinly sliced (approximately 50g or 1.7 ounces)
  • 1/4 cup fresh dill, chopped (approximately 5g or 0.2 ounces)
  • 1/2 cup full-fat sour cream (approximately 120g or 4 ounces)
  • 2 tablespoons apple cider vinegar (30ml or 1 fluid ounce)
  • 1 tablespoon olive oil (15ml or 0.5 fluid ounce)
  • 1 teaspoon Dijon mustard (5g or 0.2 ounces)
  • 1/2 teaspoon garlic powder (2g or 0.07 ounces)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Slice the cucumbers and red onion thinly.
  2. Finely chop the fresh dill.
  3. In a small bowl, whisk together the sour cream, apple cider vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper until smooth.
  4. In the large mixing bowl, combine the sliced cucumbers, red onion, and dill.
  5. Pour the dressing over the cucumber mixture and gently toss to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it tastes!
  7. Give the salad a final toss before serving.