Description
This four-ingredient Creamy Cucumber Salad, made with Greek yogurt and fresh dill, is one of my family’s favorite summer side dishes.
Equipment
mandolin optional but quicker to slice and makes even slices
Ingredients
2mediumcucumbers, peeled (8 ounces each)
1/2cupGreek yogurt, full fat
3/4teaspoonkosher salt
1tablespoonfresh dill
Instructions
- Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
- Refrigerate until ready to eat.
Transfer to a serving bowl topped with more fresh dill, for garnish.
Last Step:
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Notes
Makes 3 cups.
Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:
- Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
- Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo. You can also use reduced fat yogurt, but I personally think it’s best with full fat.
- Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
- Add red onion.
- Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
- Spices: You can add garlic powder and black pepper to taste.
- Acid: You can add some white vinegar or fresh lemon juice, for variation.
- If you make it, comment below and let us know!
Nutrition
Serving: 3/4 cup, Calories: 60kcal, Carbohydrates: 7g, Protein: 5g, Fat: 1.5g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 229.5mg, Fiber: 1g, Sugar: 4g
