A metal bowl of creamy cucumber salad with fresh dill sitting on a slate board. A few springs of fresh dill and a half of a cucumber is resting nearby.

Dill Cucumber Salad

Light, bright, and creamy! Ready in a matter of minutes, this Dill Cucumber Salad is a delicious and easy to make side dish that plays well with any meal.
A metal bowl of creamy cucumber salad with fresh dill sitting on a slate board.

Dill Cucumber Salad

Prep Time 5 minutes
Total Time 5 minutes
Serves 2 people


  • 1 large cucumber
  • 3 tbsp sour cream
  • 1 tsp fresh dill (chopped)
  • 1/4 tsp salt


  • Peel the cucumber. Slice it in half lengthwise then into slices about 1/4 inch thick.
  • Add sliced cucumber to a medium mixing bowl, then add the sour cream, dill, and salt. Mix well until combined.
  • Let rest for 5 minutes before serving.
Course: Side Dish
Cuisine: American
Keyword: creamy cucumber salad, cucumber, side dish, sour cream
Tried this recipe?Let me know how it was!

Making Dill Cucumber Salad in a Tiny Kitchen

A metal bowl of creamy cucumber salad with fresh dill sitting on a slate board. A few springs of fresh dill and a half of a cucumber is resting nearby.

Fresh Dill or Dried Dill?

Using fresh dill in this creamy cucumber salad is going to make a huge impact on the flavor, but it can be hard to find or expensive if you don’t grow it yourself. If you’re running short on fresh dill, you can always use dried dill instead. When using dried dill, I found that the resting time needs to double before the flavors really meld into the sour cream.

Substitutes for Sour Cream

Sour cream. We love sour cream in our house, and in this recipe it really makes for a delightfully creamy cucumber salad. However, it can be a little hard on your waistline. If you want to lighten up your cucumber salad even more, try substituting the sour cream with plain Greek yogurt.

Are you a vegan? There are many vegan sour creams available in the grocery store that you can use in place of dairy-based sour cream. If you want to make your own at home, I highly recommend Cookie and Kate’s Vegan Sour Cream made out of cashews. It is delicious!

Preparation, Clean Up, & Storage

Preparing this Dill Cucumber Salad takes only a few quick minutes and the clean up is even faster! We often make this salad at the last minute to fill out our meals or add a refreshing side dish when we make snack plates. It’s a great way to use leftover cucumber and the recipe can be either doubled or halved depending on how much you want to make. Dishes will include a knife, cutting board, spoon, and bowl. Super easy!

You can make this recipe in advance, but I don’t recommend keeping it around for more than 48 hours because the cucumbers tend to make the sour cream watery as time goes on. Store in an airtight container in the refrigerator.

That’s it!

Give this recipe for Dill Cucumber Salad a shot and let me know what you think. Don’t forget to come back and give me your rating. If you have any questions or find other substitutions that are yummy, feel free to add those in your comments! As always, if you like this recipe, please share it on social media so other people know about it too.

Nutrition Facts
Dill Cucumber Salad
Amount Per Serving (159 g)
Calories 41 Calories from Fat 19
% Daily Value*
Fat 2.14g3%
Saturated Fat 1.206g6%
Polyunsaturated Fat 0.076g
Monounsaturated Fat 0.563g
Cholesterol 6mg2%
Sodium 309mg13%
Potassium 231mg7%
Carbohydrates 4.32g1%
Fiber 1g4%
Sugar 1.97g2%
Protein 1.47g3%
Vitamin A 183IU4%
Vitamin C 4.9mg6%
Calcium 46mg5%
Iron 0.34mg2%
* Percent Daily Values based on a 2000 calorie diet.
First Published On: July 27, 2019
Last Modified On: July 3, 2023
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Valerie is the author of Tiny.Kitchen. With mouthwatering recipes and useful techniques, she combines her experience living in an RV with her professional cooking skills and love of food to address the unique concerns of those who want to make delicious meals in their tiny kitchen. Learn more »

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