Ingredients
Vegetables: 2 large English cucumbers (sliced into half-moons), 2 medium carrots (cut into matchsticks).
The Dressing:
2
1
cup sour cream (or Greek yogurt), 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tbsp olive oil.
Aromatics & Seasoning: 3 tbsp fresh dill (finely chopped), 1 clove garlic (minced),
2
1
tsp salt,
4
1
tsp black pepper.
Instructions
Prep the Vegetables: Wash the vegetables thoroughly. Slice the cucumbers into thick half-moons and julienne the carrots into matchsticks, just like the texture shown in IMG_4405.jpeg.
Draw Out Moisture (Optional): To keep the salad from getting watery, place the sliced cucumbers in a colander, toss with a pinch of salt, and let them sit for 10 minutes. Pat them dry with a paper towel.
Make the Creamy Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, olive oil, minced garlic, salt, and black pepper until completely smooth.
Toss and Combine: Add the prepped cucumbers, carrots, and chopped fresh dill to the bowl with the dressing. Use a spatula to gently fold the ingredients together until every piece is beautifully coated.
Chill and Serve: Cover the bowl and refrigerate for at least 15 to 30 minutes before serving. This allows the crisp flavors of the dill and garlic to marry perfectly with the vegetables.
