16 oz low fat sour cream
4 medium to large cucumbers, sliced or diced
3 tablespoons thyme, minced
1 teaspoon celery seed
3 bulbs of green onions OR 1 small onion, minced
In a large bowl, combine all ingredients. Cover tightly and refrigerate 1 hour to 1 day before serving. The cucumbers might release some moisture-this is okay, it thins out the thick sour cream-just stir it back in if it separates overnight.
*I like to leave my cucumber chunky, but I know some like it thinly sliced in salads. Either way would work.
This salad couldn’t be easier. And on yet another 95°, humid, swamp like day in Baltimore, it doesn’t get more refreshing. I love adding thyme to creamy or cucumber things, it really adds a depth to the flavor that would otherwise be missing.