Food & Cooking Recipes Salad Recipes Cucumber Salad with Sour Cream and Dill Dressing 3.2 (1,072) 18 Reviews This 15-minute side dish is creamy, crunchy, and refreshing. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 30, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 4 Anyone who enjoys a creamy side dish will love this quick and refreshing dill cucumber salad. It's a 15-minute side that pairs well with your lunchtime sandwich and is a great addition to any cookout or grilled dinner. We particularly love to serve it with burgers, ribs, or grilled salmon. The recipe is a healthy update—we use reduced-fat sour cream rather than full-fat, a swap that really works. The salad tastes just as good, but has less fat and calories. We also use Kirby cucumbers; they have a a thinner skin than regular cucumbers, so we keep the skins on—which makes the salad even faster to prepare (no peeling necessary). 20 Recipes That Are Perfect for an Elegant Afternoon Tea Party Shopping for and Storing Cucumbers The same rules hold true whether you are buying regular cucumbers, Kirbys, or English cucumbers and whether you're shopping for them at the grocery store or the farmers' market. Choose cucumbers that feel heavy for their size and have dark green skin free of the soft spots that indicate spoilage. Once you bring the cucumbers home, you can refrigerate them, loosely wrapped in plastic, for up to five days in the crisper drawer of your refrigerator. Ingredients ½ cup reduced-fat sour cream 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons chopped fresh dill, plus more for garnish (optional) Coarse salt and ground pepper 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise Directions Make dressing: 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: Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours. Other Cucumber Salad Recipes to Try Ginger Cucumber Salad Cucumber-Chickpea Salad with Herbed Yogurt Cucumber Salad with Radish and Dill Quinoa and Cucumber Salad Cucumber and Celery Salad with Tuna Originally appeared: Everyday Food, June 2007 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.