Ingredients:
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
salt
pepper
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
salt
pepper
Directions:
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.
My thoughts:
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.
This sounds like a great salad for a hot, humid day. I’ll remember this one!
I really like the sound of this. I agree, I like my cucumber pieces chunky. I don’t know why, but those ultra-thin slices of cucumber don’t appeal to me at all!
That looks really refreshing. And I like that is is made with sour cream and not yoghourt…
this looks really good!
this would be great in a pita with falafel burgers! totally making this one!
So simple, so refreshing, yum.
Sounds very refreshing!
Wow…this just sounds delish!
I tried this for dinner last night – with hamburgers and watermelon chunks. Instead of thyme, we split the recipe and made half with mint and half with dill. Both are good.
I just made this for a cookout and it was a hit! My only gripe was that I used fresh thyme from my herb garden – something I’ve never done before – and it took forever to separate the stems and mince the leaves. Maybe I could have used the stems, too? It was delicious, though.
CED: I used thyme from my garden too. The trick is to hold the thyme from the top of the stem (ie not the cut part) with one hand, and then use your other hand (like pinchers) to move down the stem (top down-against the leaves) over a bowl. All of the leaves should just pop off.
Very great idea. Another use for my thyme! I can see what you mean about it deepening the flavor. Yum.