Cucumber with Dill (Print Version)

# Ingredients:

→ For the dressing

01 - 1 teaspoon of pink peppercorns for topping (optional)

02 - 1 tablespoon apple cider vinegar

03 - Fresh dill, chopped

04 - 1 teaspoon Dijon mustard

05 - Salt and freshly ground black pepper

06 - ⅔ cup (160 ml) sour cream

07 - Juice and zest of half a lemon

→ For the salad

08 - ¼ red onion, thinly sliced

09 - 2 English cucumbers, peeled and finely sliced

# Instructions:

01 - In a medium bowl, stir together the sour cream, vinegar, lemon juice, and mustard. Toss in about 1 to 2 teaspoons of finely chopped dill. Sprinkle in some salt and pepper, taste, and tweak the seasoning if needed.

02 - Peel and slice the cucumbers into thin rounds using a sharp knife or mandoline. Make sure the slices are as consistent as possible for the best texture.

03 - Gently mix the cucumber slices and red onion into the dressing to coat everything evenly. Chill in the fridge until you're ready to enjoy.

04 - When it's time to serve, sprinkle on some pink peppercorns, a little extra dill, and a dash of lemon zest. Pair it with fresh baguette slices or pita bread to enjoy.

# Notes:

01 - Use either a mandoline or a very sharp knife to slice the cucumbers paper-thin for a more delicate salad.

02 - Start with zesting the lemon, then juice it after. This order makes things simpler. If you’re using bottled lemon juice, you can skip the zest entirely.

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