Creamy Cucumber Salad
This healthy Creamy Cucumber Salad is made with fresh cucumber slices and a Greek yogurt dressing. And guess what, I actually like eating cucumbers when I’m eating this salad.
So my 5 year old is obsessed with cucumbers. Often times I cut him an entire cucumber for lunch. No lie! I add a sprinkle of salt and the kid is set for life.
Me on the other hand… I want a little more pizzaz for those crunchy vegetables.
What better way to enjoy cucumbers than with a Greek yogurt dressing seasoned with some dill, garlic powder, and a splash of vinegar.
How to make Creamy Cucumber Salad
This recipe is really easy to make and I’ve found several avenues to ensure you get a creamy salad (not one that’s water logged).
- Combine. Add the sliced cucumbers, onion, and kosher salt to a large bowl. Toss to combine. Cover with plastic wrap, place in fridge, and let sit for 30 minutes. This step helps pull some of the excess moisture from the cucumbers.
- Rinse the cucumbers. Pour cucumber mixture into a colander set over the sink. Rinse the cucumbers and onions with water. If you forget to rinse the cucumbers the salad will be on the saltier side. Let excess liquid drain out.
- Remove excess moisture. Place the cucumbers in a salad spinner and spin the cucumbers until mostly dry. Gently pat the cucumbers with paper towels to remove excess moisture. Place cucumbers in a large bowl.
- Make the creamy dressing. In a small bowl whisk the Greek yogurt, sugar, dill weed, vinegar, garlic powder, and pepper.
- Once smooth, pour over the cucumber mixture and stir until cucumbers are covered in the dressing.
- Enjoy immediately, or cover and refrigerate until ready to serve. This salad is best served the same day its made.
FAQ and Tips
The key to making this salad is removing the excess moisture from the cucumbers. If you fail to do this, the salad will sit in a puddle of water which we don’t want. Hence, we use the salad spinner to whisk off excess moisture AND paper towels.
Do you have to peel the cucumbers? No, you can leave the skin on if you’d like.
Related Recipes
- Acini di Pepe Pasta Salad – has pineapple, mandarin oranges, and marshmallows!
- Feta Corn Salad – such a refreshing summer salad or side.
- Cucumber and Dill Sandwiches – a creamy sauce topped with a cucumber and served on a slice of baguette. A great appetizer recipe.
- Strawberry Spinach Salad – a homemade strawberry dressing is served over a bed of spinach and red leaf lettuce (and topped with all the toppings!!)
- Broccoli Caesar salad – for my Caesar salad and vegetable loving friends.
Creamy Cucumber Salad
Ingredients
- 3 large cucumbers - peeled and thinly sliced
- 1/3 cup sweet onion - thinly sliced
- 2 1/2 teaspoons kosher salt
- 1 cup Greek yogurt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon dill weed
- 1 teaspoon garlic powder
- 1 teaspoon vinegar
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Add the sliced cucumbers, onion, and kosher salt to a large bowl. Toss to combine. Cover with plastic wrap, place in fridge, and let sit for 30 minutes.
- Pour cucumber mixture into a colander set over the sink. Rinse the cucumbers and onions with water. (If you fail to rinse the cucumbers the salad will be quite salty). Let excess liquid drain out.
- Place the cucumbers in a salad spinner and spin the cucumbers until mostly dry. Gently pat the cucumbers with paper towels to remove excess moisture. Place cucumbers in a large bowl.
- In a small bowl whisk the Greek yogurt, sugar, dill weed, vinegar, garlic powder, and pepper. Once smooth, pour over the cucumber mixture and stir until cucumbers are covered in the dressing.
- Serve immediately or cover and refrigerate until ready to serve. Best eaten the same day.
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One Comment on “Creamy Cucumber Salad”
This is very good! It was a great way to use up some cucumbers we had on hand.