Creamy Cucumber Salad! (Cucumber Salad Recipe)

Ingredients

• 2 large English Cucumbers (seeded and sliced into half‑moon pieces)
• 1 tsp Salt (for drawing out moisture)
• 1 cup Greek Yogurt (full‑fat for creaminess)
• 2 tbsp Extra Virgin Olive Oil (good quality)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (finely minced)
• 2 tbsp Fresh Dill (finely chopped)
• 2 tbsp Fresh Mint (finely chopped, optional)
• 2 tbsp Fresh Parsley (flat‑leaf, finely chopped)
• 0.25 small Red Onion (thinly sliced)
• to taste Black Pepper (freshly ground)

Instructions

1. Seed and Slice Cucumbers

   Wash cucumbers, cut off the ends, slice lengthwise, scoop out the seeds with a small spoon, then cut into half‑moon pieces about ¼ inch thick.

   Time: PT5M

2. Salt Cucumbers

   Place the cucumber slices in a colander, sprinkle with salt, toss, and let sit for 5 minutes to draw out excess water.

   Time: PT5M

3. Prepare Yogurt Dressing

   In a mixing bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, mint, parsley, and a pinch of black pepper. Whisk until smooth and creamy.

   Time: PT5M

4. Toss Salad

   Add the drained cucumber slices and thinly sliced red onion to the bowl with the dressing. Toss gently until everything is evenly coated. Adjust seasoning with additional salt or pepper if needed.

   Time: PT3M

5. Serve

   Transfer the salad to a serving platter, garnish with extra fresh herbs if desired, and serve chilled.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

3g

Carbohydrates

6g

Fat

5g

Fiber

1g