Servings: 6 as a side salad 1 1/2 lbs cucumbers, 2 english cucumbers or 7-10 small ones 1/2 medium purple or yellow onion, thinly sliced 1 Tbsp fresh or frozen dill, chopped 1/2 cup sour cream, reduced fat is ok 1/2 Tbsp fresh lemon juice, from 1/2 small lemon 1 garlic clove, pressed or grated 1/2 tsp fine sea salt and pinch black pepper, or to taste
In a small bowl, combine sour cream, lemon juice, garlic, dill, salt and pepper to taste. Stir and set aside while prepping salad.
Peel (if necessary) and slice cucumbers into thin rounds or half rounds if using large cucumbers.
Place in a large mixing bowl. Add thinly sliced onion.
Just before serving, pour the sauce over the cucumbers and onions, and mix to coat.
After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.