Ingredients

• 1/2 cup sour cream
  
• 2 tbsp fresh dill, chopped
  
• 1 tbsp olive oil
  
• 1 tbsp lemon juice
  
• 1/2 tsp garlic powder
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  
• 24 oz cucumbers, sliced into circles or half-circles (about 6 cups or 12 mini cucumbers)
  
• 1 small red onion, sliced into thin quarter-moons (about 1 cup)

Instructions

1. In a large mixing bowl, whisk the sour cream, dill, olive oil, lemon juice, and garlic powder until smooth. Season with sea salt and black pepper.
   
2. Add the cucumbers and red onion. Stir until everything is evenly coated.

• Refrigerate: Cover and chill for up to 3–4 days. The salad may release some liquid and soften slightly over time, but it remains tasty.
• Meal Prep Tip: For best texture, store the sliced vegetables and dressing separately, then combine just before serving.