Salads/ Sides

Cucumber Salad…Back to Basics

Simple and tasty…this is the one salad that I can always make on a moment’s notice because I ALWAYS have these ingredients on hand.

Her original recipe calls for yogurt instead of sour cream, vinegar instead of lemon and sugar instead of Swerve. I like using lemon or lime instead of vinegar and the yogurt is great, too. I used 2% Total Plain Yogurt and it only added 3 net carbs.

Adapted from: She Wears Many Hats

Net Carbs: 6.1

Cucumber Salad

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By leslie Serves: 4
Prep Time: 10 minutes Cooking Time: Fridge for 15 minutes

Back to Basics and always a pleaser. Cool and refreshing and is the perfect compliment to a spicy entree.


  • 4 large cucumbers (about 2 pounds)
  • 3 green onions, sliced
  • 4 Tbl sour cream
  • 2 Tbl fresh dill, minced small or 1 Tbl dried dill
  • 1 Tbl fresh lemon juice
  • 1/2 teaspoon Swerve or your preferred sugar substitute NOTE: the original recipe called for regular sugar and it only increases the Net Carb count by 0.5g)
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste



Peel, halve, seed, and slice cucumbers.


In a medium bowl, combine sour cream, dill, lemon, sugar, salt, pepper, and garlic powder.


Add cucumber to the bowl and toss with sour cream/dill mixture until combined well.


Additional salt and pepper to taste, if needed.


Refrigerate covered until ready to serve.


  • 66 Calories
  • 8.4g Carbohydrates
  • 3g Fat
  • 2.3g Fiber
  • 2.3g Protein


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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