Creamy Cucumber Blue Cheese Salad

Instructions:

1. Prepare the cucumbers:
   Slice cucumbers thinly and place in a colander. Lightly sprinkle with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Make the dressing:
   In a medium bowl, whisk together sour cream, mayonnaise, and apple cider vinegar until smooth and well combined.
3. Assemble the salad:
   Add the sliced cucumbers, chopped celery, and crumbled blue cheese to the bowl with the dressing. Gently toss to coat everything evenly.
4. Season and chill:
   Taste and season with salt and freshly ground black pepper. Chill in the refrigerator for at least 10 minutes before serving.
5. Serve:
   Transfer to a serving dish and top with extra blue cheese crumbles or chopped chives, if desired.

Variations:

• Use Greek yogurt instead of sour cream for a tangier, lighter option.
• Add a dash of hot sauce for a Buffalo-style kick.
• Mix in thinly sliced red onion or radish for added crunch and bite.
• Swap out celery for chopped fennel or green apple for a unique twist.

Tips:

• Use a mandoline for evenly thin cucumber slices and the best texture.
• If you’re not a fan of strong blue cheese, try gorgonzola for a milder option.
• Store leftovers in an airtight container in the fridge; best enjoyed within 24 hours to maintain texture.

This refreshing, flavor-packed salad is a standout addition to your summer menu or any time you want a salad that dares to be bold.