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Creamy cucumber and dill salad
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Prep Time:
160 minutes
Cook Time:
Total Time:
160 minutes
Indulgent creamy salad pairs perfectly with barbecued pork, roasted chicken, or chargrilled lamb.
Ingredients:
  • 2 x 400g telegraph cucumbers, thinly sliced
  • 9.60 gm sea salt
  • 300g carton sour cream
  • 62.50 ml dill leaves, chopped
  • 1 lemon, rind finely grated, juiced
Instructions:
  • Layer one-quarter of the cucumber slices in a colander. Sprinkle with 1 teaspoon of salt. Repeat the layering process 3 more times. Cover and let sit on a plate for 30 minutes.
  • In a large bowl, mix together sour cream, fresh dill, lemon zest, 1/3 cup lemon juice, and season with white pepper until well combined.
  • Dry the cucumber gently with paper towels, then mix it into the sour cream until well combined. Transfer the mixture to a bowl, cover, and refrigerate for 2 hours until chilled. Serve and enjoy!

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