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Healthy-Creamy-Cucumber- Salad-1

Healthy Creamy Cucumber Salad


  • Author: Emily

Description

Healthy Creamy Cucumber Salad is light, crisp, and made with Greek yogurt—perfect for summer BBQs, picnics, or a refreshing side dish.


Ingredients

Scale
  • 2 large cucumbers (or 45 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.