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Cucumber and Dill Salad

A quick and easy sald with probiotics, this recipe makes a great light meal or side to nearly any main dish.


  • 5 cucumbers, peeled, seeded and cut into ½-inch pieces
  • 1½ cups sour cream
  • ¼ cup kombucha*
  • ¼ cup fresh dill, finely chopped
  • 1 teaspoon raw honey
  • 1 small red onion, diced
  • Sea salt
  • Freshly ground pepper


  1. In a colander, toss the cucumber pieces with 2 teaspoons salt.
  2. Let drain for one hour.
  3. In a bowl, mix together the sour cream, kombucha, dill, and honey. 
  4. Add the drained cucumbers and diced onion. Toss together and season with salt and pepper to taste. Serve immediately.

*This recipe is a good use for kombucha that has over-fermented a bit and has a more vinegar-like flavor.


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Glass bowl of cucumber salad with creamy dressing topped with caraway seed and fresh herbs on wooden tabletop

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