This light, peppery salad features fresh arugula and crisp cucumber with a bright, dill-enhanced dressing — an ideal side for spring and summer meals.
Arugula and Cucumber Salad
Dressing
- ½ cup light sour cream
- 2 tablespoons lemon juice
- 2 tablespoons milk
- 2 teaspoons dried dill
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
Salad
- 2 cups arugula
- ½ cup red onion, thinly sliced
- 1 medium cucumber, cut lengthwise into quarters, seeded, and sliced
Combine all dressing ingredients in a small bowl and whisk until smooth. In a larger bowl, toss the arugula, sliced red onion, and cucumber. Pour the dressing over the salad and toss gently to coat evenly. Taste and adjust seasoning with a pinch more salt or pepper if desired.
Serve immediately as a refreshing side salad. Makes about 6–8 servings.
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