| Ingredients |
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| 3/4 cup full-fat sour cream 2 tablespoons fresh lemon juice 2 tablespoons everything bagel seasoning, divided, plus more for garnish Kosher salt, to taste Freshly ground black pepper, to taste | 1 large or 6 small Persian cucumbers, cut into 1/4-inch slices (about 5 cups) 4 scallions, ends trimmed and thinly sliced 1/2 medium red onion, thinly sliced 1/4 cup chopped fresh dill 1/4 cup capers, drained and rinsed |
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| Directions |
|---|
Make the dressing: In a small bowl, mix the sour cream, lemon juice, and 1 tablespoon of everything bagel seasoning. Season to taste with salt and black pepper. Stir and set aside.
Combine the vegetables: In a large bowl, add the cucumbers, scallions, onion, capers, dill, and remaining 1 tablespoon everything bagel seasoning—this seasoning stays crunchier than the seasoning in the dressing, which I love.
Dress the salad and serve: Add the dressing and mix to combine. Serve immediately. The salad is best eaten right away, but it will stay fresh for about 2 days refrigerated.
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