Cucumber salad with sour cream and lemon dressing

Ingredients for 2 servings:

• 1 cucumber(s)
• ½ cup sour cream, approx. 100 g
• 1 bunch of dill
• 1 organic lemon(s), juice and grated peel
• 2 tbsp sunflower oil
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Total time approx. 1 hour

Peel the cucumber and slice into thin slices. Season the cucumber slices generously with salt and toss well in a bowl. Set the slices aside for half an hour, then drain off any excess water and gently squeeze the cucumber slices. Pick and finely chop the dill tips. Finely grate the lemon zest and then squeeze the lemon. Put the sour cream in a salad bowl, add the sunflower oil, chopped dill tips, and lemon zest. Add the lightly squeezed cucumber slices and mix everything together. Then let the salad marinate in the lemon juice, toss thoroughly, and let it work for a while. Finally, season the salad with lemon juice, salt, and pepper, toss thoroughly, and serve in the salad bowl. Tip: If you forgot to drain the cucumber or don’t have time to peel it, you can also halve it lengthwise and scrape out the core with a teaspoon. Cut the cucumber halves into thin strips, cut the strips into small cubes, and then continue as before. With the cubes, it has a slightly different mouthfeel and the cucumber still tends to absorb some water, but this can be compensated for somewhat with the amount of lemon juice.