Creamy Cucumber Salad

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Cucumber Salad

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 8 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

Cucumber and red onion salad with a creamy yogurt, vinegar and dill dressing.


Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, whisk together yogurt, olive oil, lemon zest and juice, dill, garlic powder, salt and black pepper until combined.
  2. Fold in the cucumbers and onion until combined. Refrigerate at least 30 minutes.

Notes

Cooking Tip: Try white or apple cider vinegar instead of pickle juice for a lower sodium salad.


Nutrition

  • 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

1 Comment

  1. Virgilia Colina on August 25, 2020 at 5:49 pm

    I prepared this salad, was so delicious and healthy. Thank you!

Leave a Reply Cancel Reply

Recipe rating