Cucumber Salad with Creamy Dill Salad Dressing

When I visited Los Angeles in the past, I loved going to a this little hole in the wall Greek restaurant that served a great cucumber salad with a creamy dill dressing.  I had to recreate it!  I don’t know why I didn’t years ago.  It is wonderful!  I did however use green onions instead of yellow onions and I like it much better!  They did not use carrots, but I like a little color once in awhile.  You can use a gluten-free Greek yogurt or sour cream.  Leftovers taste even better!

Cucumber Salad with Dill Dressing

Salad Ingredients

• 1 long cucumbers peeled and sliced thinly, cut in half first, if you like
• 1 green onion sliced thinly and then coarsely chopped
• 2 baby carrots shredded

Dressing Ingredients

• 1/2 cup gluten-free sour cream or Greek yogurt
• 1 Tablespoon gluten-free white vinegar
• 1 teaspoon dried dill
• 2 – 3 pinches of stevia powder
• 3 pinches of sea salt
• 20 turns of fresh ground black pepper

Instructions

1. Add all dressing ingredients to a bowl and whisk until well blended.
2. Refrigerate for at least 1 hours.
3. Whisk again before serving.
4. Combine all salad ingredients and toss.
5. Refrigerate for one hour.
6. Either pour dressing over individual salads or pour over entire salad, toss and serve immediately.
7. Refrigerate any leftovers.  The salad dressing will expire upon the expiration date of the sour cream/yogurt.

Cucumber salad with shredded carrots & green onion

Tips

• Lemon juice may be substituted for the vinegar, but you may want to either reduce the stevia.
• If you wish to use this dressing on a salad without onion you may wish to add a little chopped onion to the dressing.