As the weather begins to warm up, I like to serve cold salads in numerous ways. One of my favorites is Creamy Cucumber Salad kissed with garlic. Served cold, it is not only delicious, but just so refreshing!
You can turn down the calories in any cucumber salad recipe by using yogurt rather than sour cream and/or buttermilk. But, I prefer the real deal with sour cream, and buttermilk. That’s totally up to you though.
A really good idea to do before pouring the creamy sauce over the cukes is to drain off the excess liquid from the cucumbers. They are full of water, so by doing this, you’ll have a more silky, creamy sauce that is far less runny! Just like tomatoes, this is a must . . . to allow the excess liquid to drain out when required (ie: in a tomato pie!)
Something that I also add that puts a little bit more of ‘me’ and my preference into this salad is garlic. Yes, that’s right! Garlic just makes this taste better! But then again, it’s entirely up to you!
I also used some fresh dill, fresh parsley, and fresh chives from my garden instead of the dried jarred variety. That always makes a big difference! This creamy cucumber salad kissed with garlic is perfect to pair with grilled chicken and guess what we had for dinner? Grilled chicken! This recipe makes quite a lot, so I recommend cutting it in half if you don’t have many people to serve.
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Cut up the prettiest and most fresh seedless cucumber that you can find or that are in your garden. If you only have cucumbers with seeds, then you’ll need to slice them in half lengthwise and then scoop out the seeds. You can also leave them in if you don’t mind the seeds!
Slice the cucumbers with the pretty green skin left on
You want that beautiful green color peeking through the cream!
I always add a pop of color by slicing up a nice red onion . . . adds another delicious layer of flavor too!
From my kitchen garden, I use fresh dill, Italian parsley, and an uber-small pinch of fresh tarragon . . . all minced up and tossed in
Blend all ingredients except the cucumbers and red onions, which you add at the end.
Serve in a pretty bowl, garnish with some fresh dill
- 3 seedless cucumbers, thinly sliced with peel left on
- 1 medium red onion, thinly sliced and then cut into half rounds
- 1–1/2 Tbsp. sea salt (for draining the liquid from the cucumbers)
- 1 cup of sour cream (you can also use plain yogurt)
- 1 cup buttermilk
- 2 Tbsp. champagne vinegar (or red wine vinegar is fine too)
- 2 Tbsp. minced fresh dill
- 1 Tbsp. minced fresh chives
- 1 Tbsp. minced fresh parsley
- ½ tsp. garlic powder
- ½ tsp. onion salt
- 1 tsp. sugar (or more to your taste preference)
- 1 tsp. freshly ground black pepper
- 1 tsp. sea salt
- In a mixing bowl, mix the cucumbers and 1-1/2 Tbsp. of salt.
- Pour them into a large colander and suspend over another large bowl . . . allow liquid to drain.
- Wrap the bowl and colander with plastic wrap.
- Place this in the refrigerator to DRAIN for at least 4 hours or overnight.
- Discard the liquid that collects in the bowl.
- When the cucumbers are ready, roll them up in paper towels or a clean kitchen towel.
- Press the paper towels/kitchen towel lightly to remove most of the liquid from the cucumbers.
- In a mixing bowl, blend sour cream, buttermilk, vinegar, dill, parsley, chives, garlic powder, onion powder, sugar, sea salt and pepper.
- Mix well.
- Add sliced cucumbers and red onions.
- Sprinkle again with salt and freshly ground pepper if you prefer.
- Garnish with snips of fresh dill for color!
- Serve chilled.