I don’t know about you all, but my garden has EXPLODED over the past couple of weeks! We finally got some good rain, and that combined with the humid Indiana weather has resulted in my little garden beds not quite being able to contain all the vegetabley goodness that’s happening. And, well, truth be told…I may have over planted for the size of my beds. Whoops.

LJ and “her” tomatoes, pre-freakish growth explosion.

Trust me, I’m not complaining…after a couple of years of not having a real garden, I’m loving going out there every day and checking to see what goodies are ready. I also love being able to decide what to do with all of that fresh goodness! Eat now, freeze, can? So many possibilities!

For me, the biggest trick has been figuring out what in the world to do with the bajillions of cucumbers I’ve been getting. It’s like one day I checked and there were a couple that were close, but then the next day out of no where I had a bunch ready to go. Everyone in my house loves cucumbers, but you can only get through so many by just slicing them and eating them raw with a little salt on them.

Holy cucumbers, Batman!

That’s where this delicious Creamy Cucumber Salad comes in! It’s a great way to use up a lot of cucumbers, and is so delicious I could (and have) eat a whole bowl in one sitting! Plus, it’s just so dang simple!! And if you make a little too much dressing, the extra makes a super yummy chip dip, just saying!

Peel and slice your cucumbers to your desired thickness…I like mine pretty thin, but if you prefer thicker slices, have at it! Depending on the size of seeds in the cucumbers, you might want to slice them in half and scoop out the seeds, too. I usually don’t worry about this unless the seeds are really big. Put the sliced cucumbers in a bowl along with some sliced red onion. Now, here’s another place where you can go rogue: if you don’t have any red onion on hand, or don’t care for it and want something a little more mild, feel free to substitute your favorite type of onion. Really, anything other than green onion (scallions) will work. I use what I’ve got on hand, but red onions sure do look pretty!

In a separate bowl, combing the sour cream, sugar, salt, pepper, and dill. Give it a taste and adjust the seasonings to your liking. Right before you’re ready to serve, add the dressing to the cucumber and onions. This is definitely one of those salads you want to wait until the last minute to dress because the salt in the dressing will pull the moisture out of the cucumbers, making everything sort of watery and mushy. No body wants mushy cucumbers, trust me! I would also suggest adding the dressing a little bit at a time until everything is well coated, but not swimming. If you end up with some leftover dressing, grab a bag of chips and go to town!

Looking for another great summer salad idea? Try either my Salmon Salad or this Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing!

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