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Author Notes: I love a good refreshing summer salad that requires minimal prep, but packs serious flavor. I like to serve this brightly flavored dish alongside a nice light fish or eat it by itself for lunch or a snack! If you don't like sour cream, it can easily be replaced with Greek yogurt. Once you make this dill sauce you will be in love. I use it on all sorts of stuff, but it definitely goes the best with cucumbers and onions. —Brussels Sprouts for Breakfast
For the Sauce
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 clove garlic (minced)
- 1/2 lemon (juice)
- 2 tablespoons dill (finely chopped)
- sea alt
For the Salad
- 1/2 the Dill sauce
- 1 English cucumber ( peeled, halved, pitted and sliced)
- 1/4 red onion (thinly sliced)
- In a small bowl, whisk together the sour cream and buttermilk. Next, whisk in Dijon mustard, white wine vinegar and lemon juice. Add the garlic, dill and sea salt and mix to combine.
- Prep your cucumber by first peeling the skin. Next, cut in half and take a spoon and carve out the seeds and pulp. Slice into 1/4 inch slices and put into a bowl.
- Put the slices of onion in the bowl as well and spoon about 1/2 the dill sauce over the vegetables. (save the rest for another recipe!) Mix to combine all ingredients.
- Refrigerate for about 30 minutes before serving to let the flavors soak into the cucumber and onion.
- This recipe was entered in the contest for Your Best Dish in the Raw
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