Dilly Cucumber Salad
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Dilly Cucumber Salad

with Simple Sour Cream Dressing

A picnic classic for a reason! This tasty cucumber salad is filled with fresh herbs like dill and chives and tossed in a creamy sour cream dressing for the ultimate hot weather side dish.

Allergens:
Milk
•Egg
•Mustard
•Sulphites
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

5 unit(s)

Mini Cucumber

7 g

Dill

2 unit(s)

Sour Cream

(Contains Milk May contain Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Chives

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories240 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate14 g
Sugar5 g
Dietary Fiber2 g
Protein3 g
Cholesterol30 mg
Sodium280 mg
Trans Fat0.2 g
Potassium350 mg
Calcium100 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl
•Grater
•Measuring Spoons
•Medium Bowl
•Paper Towel

Cooking Steps

1
  • Thinly slice cucumber into 1/8-inch thick rounds.
  • To a large bowl, add cucumbers, then season with 1/4 tsp salt. Massage to coat. Set aside for 5 mins.
  • Peel, halve, then thinly slice shallot into 1/8-inch half-moons.
  • Thinly slice chives. 
  • Roughly chop dill.
  • Peel, then mince or grate garlic.
2
  • Meanwhile, to a medium bowl, add sour cream, mayo, dill, half the chives, 1/2 tbsp white wine vinegar and 1/4 tsp garlic. Season with 1/8 tsp salt and pepper, then whisk to combine. 
3
  • Drain any liquid from the cucumbers, then pat dry with paper towels. To the bowl with the cucumbers, add shallot and creamy dressing. Toss to combine.
  • Cover bowl and set aside in the fridge for 1hr to let the flavours meld.
  • To serve, divide dilly cucumber salad between plates, then sprinkle remaining chive and crispy shallots over top.