Picture this: it’s 90 degrees outside, your AC is losing the battle, and the last thing you want is a heavy meal. Enter Healthy Creamy Cucumber Salad—cool, crisp, and ridiculously easy. No fancy skills required, no oven involved, just 10 minutes of effort for a side dish that steals the show.
It’s the MVP of potlucks, the underdog of picnics, and the secret weapon against sad, wilted lettuce. If you’re not making this yet, what are you even doing?
What Makes This Creamy Cucumber Salad So Good
This isn’t your grandma’s soggy cucumber mess. The magic lies in the balance: crunchy cucumbers, tangy dressing, and just enough creaminess to make it addictive.
The vinegar cuts through the richness, while fresh dill and onions add layers of flavor. It’s light but satisfying, cheap but impressive, and—bonus—gets better as it sits. Pro tip: double the batch unless you enjoy fighting over the last bite.
Ingredients
- 2 large cucumbers (or 4–5 Persian cucumbers)
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream (or Greek yogurt for a lighter twist)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tsp sugar (optional, but highly recommended)
- 1/2 tsp salt, plus extra for sweating cucumbers
- 1/4 tsp black pepper
Step-by-Step Instructions
- Prep the cucumbers: Slice them thin (a mandoline works wonders here).
Toss with 1 tsp salt and let them sit in a colander for 10 minutes. This step is non-negotiable—unless you like watery salad.
- Rinse and drain: Rinse the cucumbers under cold water to remove excess salt, then pat dry with a towel. No one wants a salty, soggy disaster.
- Mix the dressing: In a bowl, whisk sour cream, vinegar, dill, sugar, salt, and pepper.
Taste and adjust. Too tart? Add a pinch more sugar.Too bland? More salt. You’re the boss here.
- Combine everything: Add cucumbers and red onions to the dressing.
Toss gently. Pretend you’re a fancy chef for 10 seconds.
- Chill: Let it sit in the fridge for at least 30 minutes. Patience is a virtue, but if you eat it immediately, we won’t judge.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days.
The cucumbers will soften over time, but the flavor stays killer. FYI, this doesn’t freeze well—unless you enjoy cucumber soup, which, no.
Benefits of This Recipe
- Hydration hero: Cucumbers are 96% water. Eat this, and you’re basically a hydrated goddess.
- Gut-friendly: Fermented options (like swapping vinegar for pickle juice) add probiotics.
Your stomach will thank you.
- Low-carb/Keto: Swap the sugar for a keto-friendly sweetener, and you’re golden.
- Crowd-pleaser: Vegetarian? Check. Gluten-free?
Check. Easy to veganize? Absolutely.
This salad plays nice with everyone.
Common Mistakes to Avoid
- Skipping the salting step: Your salad will weep more than a rom-com protagonist. Don’t do it.
- Over-dressing: Start with half the dressing, then add more as needed. You can’t undo a drowning.
- Using sad cucumbers: Wilted, bendy cucumbers = sad salad.
Fresh and firm or bust.
- Not tasting as you go: Dressing too bland? Adjust. Too acidic?
Balance it. Cooking isn’t a spectator sport.
Alternatives
- Vegan? Swap sour cream for coconut yogurt or cashew cream.
- No dill? Try parsley, chives, or even a pinch of dried tarragon.
- Extra crunch: Add radishes or celery for texture.
- Spicy kick: Toss in sliced jalapeños or a dash of hot sauce.
FAQ
Can I use English cucumbers instead?
Yes! English cucumbers work great—just skip the seeds if they’re too watery.
No need to peel unless you’re fancy.
How do I make it ahead of time?
Prep the dressing and cucumbers separately, then combine 30 minutes before serving. This keeps the crunch intact. IMO, it’s the best hack for meal prep.
Why is my salad watery?
You probably didn’t salt the cucumbers enough or forgot to pat them dry.
Or you ignored the recipe. We see you.
Can I use mayonnaise instead of sour cream?
Technically yes, but it’ll be heavier. If you’re into that, go for it—just add a splash of lemon juice to brighten it up.
Final Thoughts
Healthy Creamy Cucumber Salad is the ultimate flex for lazy cooks who want to look like they tried.
It’s cheap, fast, and disappears faster than your motivation to meal prep. Make it once, and it’ll become your go-to for every BBQ, picnic, or “I forgot to cook” emergency. Now go forth and cucumber.
Healthy Creamy Cucumber Salad
Description
Healthy Creamy Cucumber Salad is light, crisp, and made with Greek yogurt—perfect for summer BBQs, picnics, or a refreshing side dish.
Ingredients
- 2 large cucumbers (or 4–5 Persian cucumbers)
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream (or Greek yogurt for a lighter twist)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tsp sugar (optional, but highly recommended)
- 1/2 tsp salt, plus extra for sweating cucumbers
- 1/4 tsp black pepper
Instructions
Prep the cucumbers: Slice them thin (a mandoline works wonders here).
Toss with 1 tsp salt and let them sit in a colander for 10 minutes. This step is non-negotiable—unless you like watery salad.
Rinse and drain: Rinse the cucumbers under cold water to remove excess salt, then pat dry with a towel. No one wants a salty, soggy disaster.
Mix the dressing: In a bowl, whisk sour cream, vinegar, dill, sugar, salt, and pepper.
Taste and adjust. Too tart? Add a pinch more sugar.Too bland? More salt. You’re the boss here.
Combine everything: Add cucumbers and red onions to the dressing.
Toss gently. Pretend you’re a fancy chef for 10 seconds.
Chill: Let it sit in the fridge for at least 30 minutes. Patience is a virtue, but if you eat it immediately, we won’t judge.
Notes
Skipping the salting step: Your salad will weep more than a rom-com protagonist. Don’t do it.
Over-dressing: Start with half the dressing, then add more as needed. You can’t undo a drowning.
Using sad cucumbers: Wilted, bendy cucumbers = sad salad.
Fresh and firm or bust.
Not tasting as you go: Dressing too bland? Adjust. Too acidic?
Balance it. Cooking isn’t a spectator sport.