Cucumber salad with peppers and sour cream dressing

Ingredients for 2 servings:

• 1 cucumber(s)
• 1 small onion(s), red
• ½ bell pepper(s), green
• 3 leaves of iceberg lettuce
• 1 tbsp sour cream
• 1 tbsp whipped cream
• 1 bunch of dill
• 1 tbsp balsamic vinegar, lighter
• salt and pepper
• 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Total time approx. 1 hour

Peel the cucumber and slice or grate it thinly. Mix well with a generous amount of salt and let it stand for about 30 minutes. In the meantime, peel the onion, deseed half the bell pepper, finely dice both, and set aside. Roughly chop the dill (I sometimes use dried dill if you don’t have any fresh dill at home). Squeeze the cucumbers and reserve some of the water. Add all the other ingredients except the iceberg lettuce leaves, season, and mix well again. Be very careful with the salt, as the cucumbers themselves can be quite salty! Let it stand for a while and season to taste, adding a little more of the reserved cucumber water if necessary. To prevent the iceberg lettuce from becoming soggy and to keep it nice and crisp, tear it into small pieces and fold it in just before serving. We often eat this salad as a side dish to meat dishes, but on hot summer days it can also be enjoyed as a standalone meal with fresh baguette and some feta cheese.