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This Russian Sour Cream Salad is the perfect spring dish! Crunchy, fresh garden vegetables combined with a light and creamy dressing. Keto, healthy, good!
As soon as the first radishes and cucumbers started growing in our garden, my parents would make this refreshing Russian salad. It goes well with everything! Grilled meat, baked chicken, fried fish, you name it.
It is super easy to make, uses low-carb veggies, and is filled with vitamins. So, what are you waiting for?
How to make a crunchy Keto Sour Cream Salad
Remove the seeds. Tomatoes and cucumbers can make a salad soggy. That’s not appetizing. By removing the seeds from tomatoes and cucumbers, you will make a salad that will stay crunchy even the next day. For tomatoes, I first cut them into wedges, then with a sharp paring knife, I cut under each pocket of seeds and remove them. For large cucumbers, I cut the cucumber in half lengthwise, then scoop out the seeds by gliding a spoon across the length of the flesh. I usually don’t worry about the seeds in small cucumbers and just cut up the whole cucumber.
Rinse and dry. Make sure to rinse and dry all your veggies before consumption. I like to dry lettuce with a salad spinner. This removes the moisture from the lettuce and makes for a crunchy salad. If you don’t have one, you can use paper towels or a clean dish towel to dry your lettuce.
Salad. I use romaine lettuce for my salads: it is both crunchy and nutrient-rich, but if you prefer something different like butter lettuce, go for it! I would stay away from iceberg lettuce though, as it pretty much void of nutrients.
Sharp knife. It is much easier (and safer!) to use a sharpened knife for cutting vegetables than a dull blade. Especially tomatoes can be a pain to chop if your knife is not sharpened. So sharpen your chef’s knife and get cutting!
Enjoy the warm weather with a refreshing salad!
Russian Sour Cream Salad
- 1 head romaine lettuce diced
- 1 medium tomato seeded and diced
- 6 radishes halved and sliced
- 1 large cucumber (or 2 small ones) halved, seeded, and diced
- 2 tbsp dill fresh and chopped
- 4 spring onions diced
- ½ cup sour cream full-fat
- salt to taste
- black pepper to taste
- Combine all vegetables and herbs in a large bowl. Add sour cream and mix gently. Add salt and pepper to taste.
- Serve immediatly. Store leftovers in an airtight container in the fridge and consume within 3 days.
- To remove the tomato seeds, cut into wedges and then cut under each pocket of seeds to remove them. To remove cucumber seeds, cut in half lengthwise and then scoop out the seeds by gliding a spoon across the length of the flesh.
- You can substitute romaine lettuce with another crunchy lettuce like butter lettuce.