Do you have loads of cucumbers popping up in your garden? Did you visit the farmer’s market and grab a big bag of cucumbers? If you said yes to either of these questions, then boy do I have the recipe for you!
Perhaps you have a family favorite cucumber salad recipe in your back pocket, and that’s great! I remember my grandma having a bowl of it in the fridge nearly at all times during the summer, and her version had a fabulous vinegar-based dressing that was just the right amount of “tart”.
I am also a huge fan of the creamy version of this salad, which not only has lots of cucumbers, red onion and fresh dill, but has a dressing made with Greek yogurt, olive oil, pickle juice or vinegar and garlic. If you’re looking to knock the sodium down a bit, I’d choose the vinegar over the pickle juice. Either way, this cucumber salad will become a new family favorite!Print
Cucumber and red onion salad with a creamy yogurt, vinegar and dill dressing.
- ½ cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons pickle juice (or white or apple cider vinegar)
- 2 tablespoons fresh dill, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 2 medium English cucumbers, thinly sliced
- ¼ medium red onion, peeled and thinly sliced
- In a large bowl, whisk together yogurt, olive oil, lemon zest and juice, dill, garlic powder, salt and black pepper until combined.
- Fold in the cucumbers and onion until combined. Refrigerate at least 30 minutes.
Cooking Tip: Try white or apple cider vinegar instead of pickle juice for a lower sodium salad.
- Serving Size: 1/8 of recipe
- Calories: 80
- Sugar: 4g
- Sodium: 476mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 2mg
Keywords: salad, cucumber, cucumbers, yogurt, dressing