Using a sharp knife or a mandolin slicer, thinly slice the cucumber and red onion and place them in a large bowl. Finely chop the fresh dill and cut the lemon in half.

In a separate small bowl, combine the sour cream, lemon juice, chopped dill, and a pinch of salt. Whisk together using a fork or a small whisk until the mixture is smooth and creamy. Taste the dressing and adjust the seasoning if needed. If you prefer a hint of sweetness to balance the tanginess, add a teaspoon of sugar or honey.

Pour the dressing over the cucumbers and onion. Using a large spoon or tongs, gently toss the ingredients together until they’re evenly coated with the dressing.

This salad can be enjoyed right away for a fresh crunch, but for even better flavour, cover the bowl and chill it in the refrigerator for 15 to 30 minutes before serving. This will allow the flavours to meld beautifully.