Creamy Cucumber Salad – Cool, Crunchy, and Refreshingly Simple!

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Description:

It’s crisp, creamy, and refreshing—exactly what we crave on hot days when turning on the stove feels impossible. This Creamy Cucumber Salad blends thinly sliced cucumbers and onions in a tangy, slightly sweet dressing that’s both light and satisfying. It’s the perfect companion to grilled meats, sandwiches, or simply enjoyed on its own. A healthier, cooler alternative to heavy potato salad!

Ingredients for Creamy Cucumber Salad – Cool, Crunchy, and Refreshingly Simple!

  • 2 large cucumbers, thinly sliced

  • ½ small red onion, thinly sliced

  • 1 cup plain Greek yogurt (or sour cream for a richer version)

  • 1 tablespoon mayonnaise (optional, for extra creaminess)

  • 1 tablespoon white vinegar or apple cider vinegar

  • 1 teaspoon sugar or honey

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Instructions:

  1. Prepare the cucumbers: Slice cucumbers thinly and lightly sprinkle with salt. Let sit for 10–15 minutes to draw out excess water, then pat dry.

  2. Make the dressing: In a bowl, whisk together Greek yogurt, mayonnaise (if using), vinegar, sugar, pepper, and dill.

  3. Combine: Add the cucumbers and onions to the dressing. Toss gently to coat.

  4. Chill: Refrigerate for at least 30 minutes before serving for the best flavor and texture.

  5. Serve: Garnish with a few sprigs of dill and enjoy cold.

Notes:

  • Use seedless cucumbers (English or Persian) for a less watery salad.

  • The salad tastes even better after chilling for an hour or more.

  • If you prefer a lighter version, skip the mayonnaise and use only yogurt.

  • You can add a touch of lemon juice for extra brightness.

Tips:

  • To keep the salad crisp, always drain cucumbers well before mixing with the dressing.

  • Store leftovers in an airtight container for up to 2 days—it will soften slightly but still taste delicious.

  • For a tangier kick, add a teaspoon of Dijon mustard to the dressing.

  • Want more crunch? Add sliced radishes or celery.

Servings:

Serves 4 as a side dish

Nutritional Info (Per Serving):

  • Calories: ~90

  • Protein: 4g

  • Fat: 4g

  • Carbohydrates: 8g

  • Fiber: 1g

  • Sugars: 5g

  • Sodium: 220mg

Benefits:

  • Hydrating: Cucumbers are 95% water—perfect for hot days.

  • Low-Calorie & Light: Great for those watching their calories or carbs.

  • Gut-Friendly: Greek yogurt adds probiotics for digestion.

  • Cooling Effect: Naturally refreshing and anti-inflammatory.

Q&A Section:

Q1: Can I make this salad vegan?
Yes! Substitute Greek yogurt with coconut yogurt or a dairy-free alternative, and use vegan mayo.

Q2: How long can I store it?
It’s best eaten fresh, but it keeps well for up to 2 days in the fridge. Stir before serving.

Q3: Can I use white onions instead of red?
Absolutely—just soak them in cold water for 10 minutes first to reduce sharpness.

Q4: What pairs well with this salad?
It’s amazing with grilled chicken, fish, or burgers, and also pairs beautifully with barbecue or spicy dishes.

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