top of page
  • Writer's pictureDawn Hames

Sour Cream Cucumber Salad

We are well into fall, the leaves are changing into fiery colors, and the garden is wrapping up. This year I planted spaghetti squash, and it was as prolific as zucchini. I have been busy using up the cucumbers from my garden with relish and pickles, and this Sour Cream Cucumber salad. The addition of a little honey to your sour cream, or to any dairy increases the bio-availability of the beneficial calcium in the yogurt. The lemon and the dill and seasoning add farm-fresh flavor to this creamy dressing. You can also use fresh field or garden cucumbers, and adjust the amount of thinly sliced onion to suit your taste. Being as cool as a cucumber is an expression that science has given new meaning to. It turns out that cucumbers contain substances that actually help our bodies to cool off internal inflammation and may even help prevent cancer. Cucumbers also contain the flavonal, fisetin, which is currently showing promise in protecting the brain from age-related decline.

If you are prone to allergies in the spring or fall, this might be the perfect salad for you, as both cucumbers and onions contain the nutrient quercetin, which is a natural anti-histamine. Cucumbers contain nutrients that nourish the pancreas and plant sterols that may help regulate cholesterol. Other nutrients such as silica promote healthy connective tissue and hair growth. When cucumber juice is mixed with carrot juice it can be beneficial in reducing uric acid and the pain from gout and arthritis.

This salad is very low in calories, but high in healthy ingredients. Be sure to wash your store-bought cucumbers well before slicing to remove pesticides and herbicides. Try to avoid purchasing the cucumbers with a waxy coating, as this coating should be peeled away. One thing I love about this salad is the fresh taste, and there are no industrial cooking oils, just real food, in its natural form.

Sour Cream Cucumber Salad

1/2 cups sour cream

1 teaspoon chopped fresh dill

1/2 teaspoon sea salt

1/4 teaspoon pepper

1 tablespoon lemon juice

1 tablespoon honey

1 tablespoon olive oil

4 cups quartered and cubed peeled


1/4 onion thinly sliced and chopped

Mix together the sour cream, dill, salt, pepper, lemon, olive oil, and honey. Stir in the cucumber and onion. This salad is best served fresh.

4 views0 comments

Recent Posts

See All

A Great Crop Year For Vermilion

In 1909, Vermilion was only a few years old but the number of people moving there increased every year. Many people wanted to take advantage of the excellent land and wide open spaces. It seemed as th

Apple Bread Pudding

Sometimes we end up with a few extra groceries, and instead of wasting them, they can be used up by turning them into a yummy dish. When you end up with bread that is stale or a bit on the dry side, y

Looking At June In 1924

We are in a new month, and that means it is time to find out what was going on in the area one hundred years ago. It was a very different world back then, but also one that has some similarities to to


bottom of page