For the salad base:
2 large English cucumbers (or 5 to 6 Persian cucumbers), thinly sliced
1/2 cup sharp cheddar cheese, finely grated
1/2 cup bacon, cooked until extra crisp and crumbled
1/3 cup slivered almonds, toasted
3 green onions (spring onions), finely minced
1/2 cup mayonnaise
1/2 cup sour cream (or plain Greek yogurt)
1 tablespoon fresh lemon juice (or apple cider vinegar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
Salt and freshly ground black pepper, to taste
Instructions
Preparation of the cucumbers: Cut the cucumbers into thin slices. Tip for a salad that doesn’t soften: Toss the slices with 1/2 teaspoon of salt in a colander and let them drain for 15 to 20 minutes. Pat them dry thoroughly with paper towels before blending.
Dressing Preparation: In a medium bowl, combine mayonnaise, crème fraiche, lemon juice, garlic powder, onion powder, fresh dill, salt, and black pepper. Whisk until smooth and creamy.
Salad Preparation: In a large salad bowl, combine the dried cucumber slices, shredded cheddar, crispy bacon, toasted almonds and green onions.
Toss & serve: Pour the dressing over the ingredients and toss gently until all the ingredients are well coated. Top with a few pieces of bacon, cheddar, and green onions before serving immediately!
