Description
This creamy cucumber salad is a cool, tangy, and refreshing side dish that’s perfect for warm weather. The crisp cucumbers are combined with a light, creamy dressing, and the addition of dill gives it a fresh, flavorful punch.
Ingredients
2 large cucumbers, thinly sliced
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional)
1 clove garlic, minced
2 tablespoons fresh dill, chopped
Salt and black pepper, to taste
Instructions
- Place the sliced cucumbers in a colander and sprinkle them with a little salt. Let them sit for 10 minutes to draw out any excess moisture. After that, gently pat them dry with paper towels.
- In a mixing bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, sugar (if using), minced garlic, and fresh dill. Stir everything together until smooth and well combined.
- Add the cucumbers to the dressing and toss gently to coat them evenly.
- Season the salad with salt and black pepper to taste.
- Refrigerate the salad for at least 30 minutes before serving to let all the flavors meld together.
- Serve chilled as a refreshing side dish.
Notes
If you prefer a vegan version, swap the Greek yogurt and mayonnaise for plant-based alternatives like vegan yogurt and mayo.
For a heartier salad, add grilled chicken or shrimp.
For a spicy kick, consider adding red pepper flakes or hot sauce to the dressing.
Fresh herbs like parsley or mint can also be used in place of dill for a flavor twist.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serve the salad within the first day or two to maintain its crisp texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
