Cucumber Salad with Onion & Dill

I'm always on the hunt for good side dishes. I remember when Grey and I first got married, I think the only side I ever served him, for probably two solid years, was frozen peas. The poor man quietly ate his shrunken green pellets and never complained; but then again, he was also in the Navy at the time and was probably just happy it wasn't ship-gruel!

This summery side is one my mother-in-law, Louise, shared with me a few years ago and now it's a regular in my rotation. It's great paired with your favorite grilled meat, shared at a picnic, or -- simply called lunch and eaten solo. I like it because there's no carbs but it actually feels substanstial. (This is code for: stuff your face without guilt, in my book.)

One tip -- definitely use full fat sour cream. The recipe calls for such a small amount and it truly makes it taste so much better. In fact, do yourself a favor and never use low-fat anything again. You'll eat so much less and be 100 times happier. Or at least I am. On to the Cuke Salad...


2 or 3 cucumbers, sliced into super thin disks
juice of 1 lemon
1/2 cup sour cream (or a tad more)
hearty sprinkling of salt (mine is reddish in the picture on the sour cream because it's Himalayan)
2 small onions, sliced thin (your Walla Wallas would be great here!)
dill, (fresh or dried; a taste)

Combine all ingredients in a large bowl and stir until veggies are well coated. Chill until served.