This Low-Carb Keto Cucumber Salad is an easy summer side that’s low in calories but big in flavor.

This is it, friends. The quintessential summer salad. I brought this cucumber salad to a 4th of July barbecue, and it was a total hit—everyone raved about it and asked for the recipe. It may sound simple, but trust me, the addition of fresh dill takes it to another level, adding an aromatic freshness that’s downright irresistible.
This might just be the best cucumber salad we’ve ever made here at FFF. It’s creamy, fresh, just a little tangy, and absolutely foolproof to prepare. Plus, it’s low-carb, low-calorie, and super easy to tweak, making it a crowd-pleaser for almost any diet. Bring this salad to your next shindig or barbecue, and you’re bound to reach VIP status. Pair it with burgers, ribs, or whatever else is sizzling on the grill, and you’ve got yourself the perfect summertime spread.

Is This Low-Carb Keto Cucumber Salad Healthy?
It sure is! Cucumbers are hydrating, naturally low-carb, low-calorie, and keto-friendly. They’re also a source of vitamins C and K, along with potassium, magnesium, and manganese. If you leave the peels on, as we do in this recipe, you’ll get even more vitamins and minerals, including more fiber. The sour cream also adds a nice dose of protein and calcium to the overall nutrition profile of the dish, making it every bit as satisfying as it is healthy. If you’d like to lower the fat content, opt for a light sour cream.
Vegans and those who are lactose intolerant can replace the sour cream with a plant-based alternative or opt for soy yogurt, adding a little lemon juice to mimic the tanginess of the sour cream.

Elevating The Flavors
The beauty of this salad is its simplicity. However, there’s nothing stopping you from making it even more appealing with a few delicious tweaks. Instead of white onions, add thinly sliced red onions or scallions for a touch of color and a slightly milder flavor. To add texture, sprinkle in some chopped pistachios, pecans, or slivered almonds. Briny accents like pickled onions, chopped olives, red peppers (from a jar), or capers can provide a sharp, tangy contrast that keeps each bite interesting. Adding extra herbs is always a good idea. Parsley, chervil, chives, and mint will work very well in this salad. Finally, for a heartier salad, consider topping it with crispy bacon or delicate pieces of smoked salmon.

How To Make Ahead And Store
Leftovers can be stored in an airtight container for up to 3 days. This salad does not freeze well, as the cucumber will be rendered soggy upon thawing.
Serving Suggestions
Serve your cucumber salad alongside a hearty Avocado Burger or Black Bean Burger. It would also be a refreshing side paired with some Oven-Baked Ribs or Juicy Country-Style Ribs—and don’t forget the Cornbread With Creamed Corn!
Recipe
Ingredients
- 5 tablespoons full-fat sour cream
- 1 1/2 tablespoons white vinegar
- 2 teaspoons fresh dill minced
- 1 1/4 teaspoons monk fruit sweetener (I use a blend with erythritol, but you can just use regular sugar)
- 1/4 teaspoon sea salt or to taste
- 1/8-1/4 teaspoon black pepper to taste
- 1 large cucumber thinly sliced
- 1/4 large onion thinly sliced
Instructions
- Mix all the ingredients up to the cucumber together in a large bowl.
- Add in the cucumber and onions and stir to coat.
- Enjoy!
Can you give the measure of cucumber by weight? This is the only way to calculate accurate carb amounts. Thank you.
Hi Anette, A large cucumber is usually 10 to 12 ounces. Hope helps!
just made your cucumber salad.
Hey Barb, hope you liked it!