Creamy Cucumber Salad

This salad is as COOL as a cucumber. It’s so refreshing, creamy and light and makes for the perfect spring and summer salad.

I couldn’t think of a more quintessential childhood side dish than Mizeria, a classic Eastern European creamy cucumber salad. It was always a staple in both my grandmother and mother’s kitchen and has become one of my favourite salads to make. This recipe requires only 7 ingredients and comes together in just 10 minutes! It really couldn’t be easier to make!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Serves: 4

Ingredients:

• 1 extra large English cucumber, thinly sliced (See Notes below)

• 2 green onions, thinly sliced

• 4 Tbsp sour cream

• 1 1/2 Tbsp white wine vinegar

• 1 Tbsp fresh dill fronds, finely chopped

• 1/2 tsp kosher salt

• 1/4 tsp ground pepper

Instructions:

1. To a large mixing bowl, add the sour cream, vinegar, dill fronds, salt and pepper and whisk until combined.

2. Then, to the same bowl, add the cucumbers and green onions and give it a final toss. You want to ensure that all the cucumber slices are coated in the creamy and delicious dressing.

3. Refrigerate the cucumber salad for 1 hour to allow the flavours to meld. Serve and enjoy!

Notes:

1. A Cucumber is Comprised of 96% Water: Given the high water content of cucumbers, especially when sliced, this salad is best enjoyed the day of.