Description
Knackige Gurkenscheiben treffen auf cremiges Schmanddressing mit frischer Zitrusnote, feinem Dill und würzigem Pfeffer. Der Salat ist erfrischend, zart und aromatisch-grün – ein sommerlicher Genuss.
Ingredients
Scale
- 1/2 Becher Schmand (about 100g sour cream or crème fraîche)
- Zitronensaft (juice of 1/2 lemon, or to taste)
- 1 Salatgurke (1 English cucumber)
- Dill (fresh, finely chopped, about 2 tablespoons)
- Salz (salt, to taste)
- Pfeffer (black pepper, freshly ground, to taste)
Instructions
- Begin by thoroughly washing the cucumber under cold running water. If the skin is thick or you prefer a milder flavor, peel the cucumber using a vegetable peeler. Otherwise, you can leave the skin on for extra crunch and color.
- Slice the cucumber into very thin rounds using a sharp knife or, for best results, use a mandoline slicer to achieve even, paper-thin slices. Place the sliced cucumber in a large mixing bowl.
- Drizzle the cucumber slices with a small amount of freshly squeezed lemon juice. This will enhance the freshness of the salad and prevent the cucumber from oxidizing. Toss the cucumber gently to ensure all slices are lightly coated with lemon juice.
- In a separate small bowl, combine the Schmand (sour cream or crème fraîche) with the finely chopped fresh dill. Stir well to mix. Season the mixture with salt and freshly ground black pepper to taste. If you prefer a tangier dressing, add a little more lemon juice at this stage.
- Pour the prepared Schmand-Dill dressing over the cucumber slices in the mixing bowl. Using a large spoon or spatula, gently fold the dressing into the cucumber slices, making sure every piece is evenly coated. Mix until the dressing has a creamy consistency and the salad looks uniform.
- Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if necessary. Cover the bowl and let the Gurkensalat chill in the refrigerator for at least 15-30 minutes. This resting time allows the flavors to meld and the cucumber to absorb the dressing.
- When ready to serve, give the salad a final stir. Transfer to a serving dish and garnish with a little extra fresh dill if desired. Serve chilled as a refreshing side dish, ideally with grilled meats or potatoes.
Notes
For best results, use fresh dill and good-quality Schmand or sour cream. If you like a lighter salad, you can substitute part of the Schmand with plain yogurt. Letting the salad sit for a short time before serving enhances the flavor. This Gurkensalat is perfect for hot summer days and pairs beautifully with grilled dishes or as a side to potatoes.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
