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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


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


  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.


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