Cucumber Salad with Sour Cream

A delicious meal, especially suitable for hot summer days when we usually reach for dishes that cool and refresh us. The salad pairs excellently with a slice of rye or whole-grain bread, and it can also be served as a side dish to roasted meat or fish. If you dont like dill, you can also use parsley or mint.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Sweet potato, peeled, fresh

  • pieces Dill, fresh

  • pieces Garlic, fresh

  • 180 g Sour cream

  • pieces Juice, lemon

  • pieces Salt, table

Steps

  1. Wash and peel the cucumbers. Cut off the ends, then slice them thinly or grate them into thin slices. If desired, you can also remove the seeds by cutting the cucumbers in half lengthwise and scooping out the seeds with a spoon. Then slice the deseeded halves into thin pieces.

  2. Salt the sliced cucumbers and mix. Let them sit for 10 minutes, then squeeze them out and transfer to a bowl. Mix them with chopped garlic, dill, lemon juice, and sour cream. Season with salt and pepper to taste.

  3. Refrigerate the salad for 30 minutes before serving to allow it to cool well.

Nutrition Information (Per 100g)

  • Calories: 45.2 kcal
  • Fat: 3.47 g
    • Saturated Fat: 1.94 g
  • Carbohydrates: 1.94 g
    • Sugars: 1.33 g
  • Protein: 0.31 g
  • Fiber: 0 g

Advice

Instead of garlic, you can use thinly sliced onion. If the cucumbers have a thin skin, you dont need to peel them.