Creamy Cucumber Salad with Dill & Red Onion

3 large cucumbers, thinly sliced (English or Persian work best)

½ medium red onion, thinly sliced

¾ cup sour cream or Greek yogurt

2 tbsp mayonnaise (optional, for extra creaminess)

1–2 tbsp fresh lemon juice (to taste)

2 tbsp fresh dill, finely chopped

½ tsp garlic powder (or 1 small clove garlic, minced)

Salt, to taste

Freshly ground black pepper, to taste

Optional: pinch of sugar or honey (to balance acidity)

 Prepare the cucumbers

Place sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess water. Pat dry with a paper towel.

 Make the creamy dressing

In a bowl, whisk together sour cream (or yogurt), mayonnaise, lemon juice, dill, garlic powder, salt, pepper, and optional sugar.

 Combine

Add cucumbers and red onion to the dressing. Gently toss until evenly coated.

 Chill

Cover and refrigerate for 20–30 minutes to let flavors meld.

 Serve

Give a final stir, adjust seasoning, and serve cold.