Ingredients
Scale
- 2 large Persian cucumbers, thinly sliced
- Pickle slices, as desired
- 240 ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 120 ml pickle juice
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until smooth.
- Place the sliced cucumbers and desired amount of pickle slices in a large mixing bowl.
- Pour the dressing over the cucumber mixture and toss gently with a spatula until thoroughly coated.
- Refrigerate for at least 15 minutes to allow flavors to develop. Serve well chilled.
Notes
Use the freshest cucumbers for the best crunch. Adjust spices based on your taste, and feel free to experiment with different types of pickles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg