I often find myself craving this Creamy Cucumber Salad because it’s light, refreshing, and just like grandma used to put it together. Fresh cucumbers, yogurt, onions, dill, lemon juice, and garlic go together in perfect harmony. Best of all, it is ready in just 10 minutes.
This recipe is the perfect side dish for a light summer meal. You only need a few fresh kitchen staples (well, the dill may be the only non-staple, but it’s easy enough to find!).
🍽️ Why This Recipe Works
Fast – Making this salad is so quick! You can throw it together in just 10 minutes.
Fresh – All of the ingredients are so fresh and good for you.
Low Calorie – You won’t believe that this cucumber salad is only 48 calories per serving. That’s impressive!
🥗 Ingredients
You’ll be smacking your lips and enjoying every bite. The combination of ingredients is terrific!
Cucumbers: Use any variety of your favorite cucumbers and slice them thinly. It’s even better if you grow them in your garden!
Yogurt: Using yogurt is a great way to add freshness to the salad. It tastes good and makes it extra creamy.
Dill: I think one of the most important ingredients is fresh dill. Dried dill just won’t cut it. Always use fresh for best results it’s got lots of flavors and enhances the salad.
🍽️ Instructions
Let’s get started so you can make a batch and start digging in.
Step One: Use a mandolin or food processor to slice the cucumbers, so they are thin.
Step Two: Mix the onion, dill, lemon juice, yogurt, minced garlic, salt, and pepper together. Add more salt and pepper as needed.
Step Three: Pour the dressing over the top of the cucumbers and mix well. Let the salad chill in the fridge for one hour, then serve cold.
🍲 Meal Prep
This can be made several days in advance. It will keep in the fridge for up to five days if it’s kept in an air tight container.
Slice the cucumbers and dice the onions ahead of time. Mix the dressing and store in the fridge. Then, combine the ingredients before you are ready to serve.
📌 Expert Tips
- If you don’t have yogurt or just aren’t a fan, swap it with sour cream. I use yogurt because we almost always have some sitting around that needs to be used up.
- Mayonnaise, cottage cheese, cream cheese, or even buttermilk will work as well.
- Keep in mind that if you opt for cream cheese, it will need to be watered down with some milk, so it’s not too thick. You would also want to use it at room temperature too. The buttermilk is going to make the flavor a bit tangier.
- Using a mandolin or food processor is the best way to get the cucumbers sliced evenly and super thin.
🥘 Variations
Add in some of these extras to make this to match your style. I love adding some other flavors to the mix sometimes, and I think you might too. Check out these simple ideas:
- Crab Meat – Chop up and add in some crab meat. It’s fresh and light, just like the other ingredients. It’s a fantastic combination.
- Shredded Chicken – Sometimes, I want to eat this cucumber salad as my entire meal, and adding chicken to it helps keep me satisfied longer.
- Sugar – If you love sweet salads, then add 1 – 2 teaspoons of granulated white sugar or Splenda. It adds a subtle sweetness.
- Tomatoes – There is nothing more delicious than garden fresh tomatoes. Sometimes I will chop up a few and toss them in to change it up, and it’s perfection!
- Radishes – Slice some radish, so they are thin and add them to the salad. They are spicy enough and give you a little bit of subtle heat.
Recipe FAQs
White, red, or yellow onions would all be great options. Each variety is going to add a different flavor element, so I recommend using the onions you like the best.
No, you don’t have to peel the cucumbers. You can if you prefer it that way. The peel helps hold the cucumbers together.
Because the cucumbers need to be sliced so thinly, you don’t need to actually remove them. They shouldn’t be offensive in this recipe. If they do seem to bother you, you can always remove them if you want.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Creamy Cucumber Salad Recipe
Ingredients
- 2 Cucumbers thinly sliced
Dressing
- ¾ cup Yogurt
- ½ Onion small, diced
- 1 tbsp Fresh Dill
- ½ tbsp Lemon Juice
- 2 tsp Minced Garlic
- Salt and Pepper to taste
Instructions
- Thinly slice the cucumbers using a mandolin or food processor.
- Combine yogurt, onion, dill, lemon juice, minced garlic and salt and pepper. Adjust to taste.
- Combine with cucumbers and set in fridge for at least an hour before serving.
Notes
- Crab Meat – Chop up and add in some crab meat. It’s fresh and light, just like the other ingredients. It’s a fantastic combination.
- Shredded Chicken – Sometimes, I want to eat this cucumber salad as my entire meal, and adding chicken to it helps keep me satisfied longer.
- Sugar – If you love sweet salads, then add 1 – 2 teaspoons of granulated white sugar. It adds a subtle sweetness.
- Tomatoes – There is nothing more delicious than garden fresh tomatoes. Sometimes I will chop up a few and toss them in to change it up, and it’s perfection!
- Radishes – Slice some radish, so they are thin and add them to the salad. They are spicy enough and give you a little bit of subtle heat.
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
perfect side salad!!
Making this tonight, thanks for the recipe!
Hope you enjoyed! 🙂
My grandmother made this ever since I can remember, but with sour cream. One thing she did was to slice the cucumbers thin, sprinkling with salt periodically. Cover the bowl with a plate and let sit for at least a half hour. The salt draws out a lot of the cucumber juice which should be poured off before stirring in the sour cream/yogurt. Especially if you’re making this ahead or expecting to have leftovers – it keeps the sauce from getting runny/watery.
But yea – this is a favorite of mine, too. Super easy and tastes refreshing.
Your grandmother’s version sounds super tasty!! 🙂