Creamy cucumber and dill salad

Cooking Meat Creamy cucumber and dill salad

This creamy salad is great served with barbecued pork fillets, roasted chicken drumsticks or chargrilled lamb backstraps.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Arrange one-quarter of cucumber slices in the base of a colander. Sprinkle with 1 teaspoon of salt. Repeat to form 4 layers. Cover. Place onto a plate. Set aside for 30 minutes.
  2. Combine sour cream, dill, lemon rind and 1/3 cup lemon juice in a large bowl. Season with white pepper. Mix well to combine.
  3. Pat cucumber dry with paper towels. Add to sour cream mixture. Toss until combined. Transfer to a bowl. Cover. Refrigerate for 2 hours or until chilled. Serve.

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2 x 400g telegraph cucumbers, thinly sliced
1 tbsp sea salt
300g carton sour cream
1/4 cup dill leaves, chopped
1 lemon, rind finely grated, juiced

Adv

Autors
Preparation time
2:40
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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