Creamy Cucumber Salad Recipe

This four-ingredient Creamy Cucumber Salad, made with Greek yogurt and fresh dill, is one of my family's favorite summer side dishes. 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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.

Step 2

Refrigerate until ready to eat.

Step 3

Transfer to a serving bowl topped with more fresh dill, for garnish.

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