Creamy Cucumber Salad
User Reviews
5
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Prep Time
21 mins
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Total Time
21 mins
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Servings
4
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Calories
587 kcal
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Cuisine
American-Mediterranean Fusion
Creamy Cucumber Salad
Description
Creamy Cucumber Salad uses English cucumbers partially peeled in stripes, sliced and seeded for a tender bite. After salting and draining excess liquid, the cucumbers combine with thinly sliced red onions. The dressing blends Greek yogurt, red wine vinegar, lemon zest and juice, fresh dill, garlic powder, and seasoning, yielding a creamy yet bright sauce. The dish balances the natural cucumber crunch with a tangy and herbaceous dressing.
This salad is a refreshing accompaniment for grilled foods or as a light side salad during warmer months. It can be garnished with additional fresh dill for extra herbaceous notes. The cool texture and mild tang complement richer dishes well.
If preferred, fresh garlic can be substituted for garlic powder, starting with a small amount to avoid overpowering the salad. Dill can also be replaced with parsley or mint according to preference.
Ingredients
- 2 cucumber English
- kosher salt
- 3/4 cup Greek yogurt whole milk
- 2 tablespoons red wine vinegar
- lemon zest and juice of 1/2 lemon
- 1/4 cup dill stems removed, plus more for garnish, chopped fresh
- 1/2 to 3/4 teaspoon garlic powder
- black pepper
- 1/2 red onion thinly sliced into half moons, medium
Instructions
- Peel and slice the cucumber. Partially peel the cucumbers, leaving some of the peel to make stripes. Slice them in half lengthwise. Use a metal spoon to scrape out and discard the seeds, then cut crosswise into 1/4-inch thick slices.
- Salt the cucumber. Place the cucumbers into a large colander and season with a big pinch of salt. Toss well and set aside in a clean sink for about 20 to 30 minutes to drain excess liquid.
- Make the dressing. In a large mixing bowl, whisk together the yogurt, red wine vinegar, lemon zest and juice, dill, garlic powder, and a good pinch of salt and pepper. Set aside in your refrigerator.
- Combine. When the cucumbers are ready, use a paper towel to pat them dry. Add the cucumbers and onions to the bowl with the yogurt mixture and toss until they’re coated in the dressing. Taste and adjust the seasoning to your liking.
- Serve. Garnish with a little more fresh dill and serve.
Notes
- Use fresh garlic grated or minced cautiously, starting with one small clove to control the salad's pungency.
- Dill can be swapped with parsley or mint if you prefer a different herb flavor.
- Allow cucumbers to drain well after salting to prevent the salad from becoming watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 58.7kcal | 3% |
| Carbohydrates | 9.9g | 3% |
| Protein | 5.3g | 11% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 1.9mg | 1% |
| Sodium | 19.9mg | 1% |
| Potassium | 341.2mg | 7% |
| Fiber | 1.5g | 6% |
| Sugar | 4.7g | 9% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 79.2mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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