We just got the most gorgeous crop of cucumbers from our community-supported farm, and this salad is my family’s favorite way to eat them. In fact, when I think of summer, this refreshing recipe always comes to mind: something about the combination of mouth-watering dill, cooling cucumber, and creamy dressing just sums up the season.
This is a super-quick way to prepare and serve the cucumbers that are so abundant now. I hope you enjoy this easy, tender, and delicious salad!
2 medium cucumbers, peeled if not organic, and thinly sliced
1/4 cup sour cream
1/4 cup milk
1 garlic clove, pressed or finely minced
salt and pepper to taste
1 teaspoon dried dill weed
1. Place sour cream, milk, garlic, salt and pepper in a small lidded jar. Shake thoroughly to combine.
2. Place cucumber slices in a serving bowl and drizzle dressing over them. Sprinkle with dill. May be served immediately, or chilled until ready to serve.
By Cait Johnson, author of Witch In the Kitchen, (Inner Traditions, 2001).