Cucumber Salad with Sour Cream and Dill Dressing

Anyone who enjoys a creamy side dish will love this quick and refreshing dill cucumber salad. It's a 15-minute side that pairs well with your lunchtime sandwich and is a great addition to any cookout or grilled dinner. We particularly love to serve it with burgers, ribs, or grilled salmon.

The recipe is a healthy update—we use reduced-fat sour cream rather than full-fat, a swap that really works. The salad tastes just as good, but has less fat and calories. We also use Kirby cucumbers; they have a a thinner skin than regular cucumbers, so we keep the skins on—which makes the salad even faster to prepare (no peeling necessary).

Shopping for and Storing Cucumbers

The same rules hold true whether you are buying regular cucumbers, Kirbys, or English cucumbers and whether you're shopping for them at the grocery store or the farmers' market. Choose cucumbers that feel heavy for their size and have dark green skin free of the soft spots that indicate spoilage. Once you bring the cucumbers home, you can refrigerate them, loosely wrapped in plastic, for up to five days in the crisper drawer of your refrigerator.