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Creamy cucumber salad with dill in ceramic bowl
ChefMaster Emily

Creamy Cucumber Salad

This Creamy Cucumber Salad is a cool, refreshing side made with crisp cucumbers, red onion, and a herby, tangy dressing. Quick to prepare and naturally gluten-free, it’s perfect for BBQs, light lunches, or healthy snacking.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American, Summery
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 English cucumbers thinly sliced
  • 1/4 red onion thinly sliced
Dressing
  • 1/3 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 2 tbsp fresh dill chopped
  • salt and pepper to taste

Equipment

  • Mixing Bowl
  • Mandoline or Knife

Method
 

  1. Thinly slice cucumbers and red onion using a knife or mandoline. Optionally, salt the cucumbers and let drain for 10 minutes for extra crunch, then pat dry.
  2. In a mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, dill, salt, and pepper to form a creamy dressing.
  3. Add sliced cucumbers and onions to the bowl and toss to coat. Chill for 30 minutes if desired before serving.

Notes

Best served cold or at room temp. Stir before serving if stored. To make dairy-free, use plant-based yogurt and mayo. Add feta or mint for variation.