Creamy Cucumber Salad Recipe

This four-ingredient Creamy Cucumber Salad recipe, made with Greek yogurt and fresh dill, is one of my family’s favorite summer side dishes.
PREP TIME:10minutes 
COOK TIME:0minutes 
TOTAL TIME:10minutes 
YIELD: 4 servings
COURSE: BBQ Side dish, Salad, Side Dish
CUISINE: American

Equipment

  • mandolin optional but quicker to slice and makes even slices

Ingredients

  • 2 medium cucumbers (peeled (8 ounces each))
  • 1/2 cup Greek yogurt (full fat)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon fresh dill

Instructions

  • Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
  • Refrigerate until ready to eat.
  • Transfer to a serving bowl topped with more fresh dill, for garnish.

Notes

Makes 3 cups.

Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:

  • Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
  • Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo. You can also use reduced fat yogurt, but I personally think it’s best with full fat.
  • Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
  • Add red onion.
  • Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
  • Spices: You can add garlic powder and black pepper to taste.
  • Acid: You can add some white vinegar or fresh lemon juice, for variation.
  • If you make it, comment below and let us know!

Nutrition

Serving: 3/4 cupCalories: 60kcalCarbohydrates: 7gProtein: 5gFat: 1.5gSaturated Fat: 1gCholesterol: 7mgSodium: 229.5mgFiber: 1gSugar: 4g
– W–W Points: 1

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