Creamy Cucumber Salad Recipe

This creamy cucumber salad recipe is the perfect side dish for light summer meals. A yogurt based recipe that makes a great potluck dish, summer side dish, or weeknight side dish. {WW 0 Purple, 0 Blue, 1 Green, Keto, Vegetarian, Gluten Free}

Course Salad, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes

Total Time 10 minutes

Servings people

Calories 48kcal

Author Ginny

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

Can use yogurt or sour cream instead of the yogurt.

If using dried dill instead of fresh, use 1 1/2 tsp

Variations:

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.

This cucumber and onion salad 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.

Nutrition