Go Back
–+ servings

Creamy Cucumber Salad

A light and refreshing cucumber salad tossed in a creamy Greek yogurt-dill dressing, perfect for summer gatherings and quick side dishes.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Use firm cucumbers like English or Persian.
  • 1 cup Greek yogurt (full-fat or low-fat) Use full-fat for richness.
  • 2 tablespoons fresh dill, chopped Or use 1 tablespoon dried dill.
  • 2 tablespoons lemon juice Fresh lemon juice is best.
  • 1 teaspoon garlic powder Adjust to taste.
  • to taste Salt and pepper Adjust seasoning as needed.

Method
 

Preparation
  1. Peel the cucumbers and slice them thinly using a sharp knife or a mandoline for even, delicate ribbons.
  2. In a large bowl, whisk together the Greek yogurt, dill, lemon juice, garlic powder, and a pinch of salt and pepper until smooth and creamy.
  3. Add the sliced cucumbers to the bowl and gently toss so every piece is coated in the dressing. Taste and adjust seasoning.
  4. Cover and chill in the refrigerator for about 30 minutes to let the flavors meld.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 9gProtein: 8gFat: 5gSaturated Fat: 2.5gSodium: 100mgFiber: 1gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator; the salad keeps best for 2 to 3 days. Do not freeze as this will affect the texture. For a spicy version, add a pinch of red pepper flakes or jalapeño.

Tried this recipe?

Let us know how it was!