Dill sauce
- Low-fat sour cream3 parts60 g
- Mayonnaise1 part20 g
- Dried dilla sprinkle
- Lemon juicea squeeze
- Lemon zesta pinch
- Black Pepperto taste
Step 2: Prep vegetables and sauce
Thinly slice the iceberg lettuce for a light, crunchy base. Halve the cherry tomatoes, chop your cucumbers, and gather pickled onions and hot sauce, if using.
In a bowl, combine sour cream, mayo, dried dill, lemon zest, lemon juice, and black pepper. Mix until smooth, taste, and adjust if needed.
Step 2: Prep vegetables and sauce
Dill sauce
- Low-fat sour cream3 parts60 g
- Mayonnaise1 part20 g
- Dried dilla sprinkle
- Lemon juicea squeeze
- Lemon zesta pinch
- Black Pepperto taste
Thinly slice the iceberg lettuce for a light, crunchy base. Halve the cherry tomatoes, chop your cucumbers, and gather pickled onions and hot sauce, if using.
In a bowl, combine sour cream, mayo, dried dill, lemon zest, lemon juice, and black pepper. Mix until smooth, taste, and adjust if needed.