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Mix the sour cream and mayo in a bowl and grate the lemon zest over the bowl. I will normally then flip the microplane over and juice the lemon over the back and use the microplane to catch the seeds.
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Stir in the salt and spices. Grate the onion and add that to the dressing. Taste and adjust the spices to your preference. Then refrigerate until ready to use.
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Dice up all the ingredients for the salad. Keep in mind what you will be using the salad for, in a salad or sandwich a normal small dice will work well, if you plan on putting the salad into pastry shells for an appetizer you will want a fine elegant dice.
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Add dressing and serve. When I serve this on a bed of lettuce or in a phllyo shell I will sprinkle slivered almonds on top to make it extra special.