Summer Cucumber Salad

This recipe is a quick, no-cook way to use your freshly grown or store bought cucumbers during the summer. As a child, my mother had a vegetable garden and this was a staple recipe in my house when the cucumbers were in season. Delicious, refreshing, and easy!

Step: 1

Mix the dill, chives, and sour cream together in a small bowl. Stir the lemon juice into the sour cream mixture; allow to sit at room temperature for 30 minutes.

Step: 2

Place the cucumber slices in a large bowl. Add the sour cream mixture to the cucumbers and stir gently until evenly coated. Serve immediately.

Per Serving: 87 calories; protein 2.7g; carbohydrates 4.7g; fat 6.8g; cholesterol 21.8mg; sodium 24.2mg.

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