CucumberSalad

As a tribute to the end of summer, and to my low-carb living, I decided to make one of my favorite dishes that I discovered last summer. This dish is so cool, and refreshing, I absolutely loved it on hot summer days. It's also a wonderful picnic or bbq side dish!

Grab you up some cucumber, onion, sweet peppers, olives, dill, salt and pepper. Now, I really don't measure or count anything. I just toss it together by taste. Be sure to use an oversized bowl, that way, no mess while mixing.

Peel and slice up your cucumbers

Add a couple splashes of vinegar to the sliced cucumber. This is optional, and just my preference.

Slice up your onion and toss in the bowl

Toss in your seasonings, dill, fresh ground black pepper and salt......all to taste, give it a good stir.

slice up and add your sweet peppers and olives

add a few heaping dollops of sour cream

stir, stir, stir......until mixed well

cover and refrigerate!

Serve and enjoy. This can be eaten immediately, but, like many other things, it's even better the following day (once everything marinates). This dish does not keep too long (max 4 days in fridge), eventually, the cucumbers do get a bit soggy, but all in all, it probably won't last that long! I like it really creamy, and lots of dill and pepper, but make it according to your tastes. Leave in or add things at your leisure! Happy Eating!