- Servings: 4
- Total Time: 15 minutes (plus chilling)
- Difficulty: Very Easy
- Calories per Serving: 85 kcal
- Macros: Protein: 3g / Carbs: 5g / Fat: 6g / Fiber: 1g
The Coolest Side Dish for Summer
There is nothing quite like a Creamy Cucumber Salad to balance out a grilled meal or a spicy main course. Often found at family potlucks, traditional versions can be weighed down by heavy mayo and refined sugars. Our version elevates this classic into a Mediterranean diet staple, using gut-healthy Greek yogurt and heart-healthy olive oil to create a dressing that is light, tangy, and incredibly nourishing.
This salad is a favorite for keto and low-carb followers because it provides massive volume for very few calories and carbs. It’s the ultimate “hydrating” dish—perfect for those hot summer days when you want something crisp and satisfying without the bloat. By using English cucumbers and fresh aromatics, we’ve created a macro-friendly side dish that feels like a luxury spa treat.
Whether you are looking for an easy meal prep idea or a quick 15-minute side for dinner, this salad delivers. It’s a clean-eating win that focuses on simple ingredients and bold, herbaceous flavors.
Look at the Recipe
- Sensory Appeal: Thin, translucent cucumber rounds coated in a silky, ivory dressing with flecks of fresh green dill.
- Flavor Highlight: The sharp bite of red onion meets the cool, creamy tang of lemon and yogurt.
- Key Diet Benefit: High in electrolytes and water content to support hydration and digestive health.
Ingredients Needed
The Base:
- 2 Large English cucumbers (hothouse), thinly sliced
- ½ Small red onion, very thinly sliced into half-moons
- 1 tsp Sea salt (for sweating the cucumbers)
The Creamy Dressing:
- ½ cup Plain Greek yogurt (full-fat or non-fat)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Fresh lemon juice
- 2 tbsp Fresh dill, finely chopped
- 1 clove Garlic, minced
- ½ tsp Black pepper
How to Make Our Creamy Cucumber Salad
Prep the Cucumbers: Slice your English cucumbers into thin rounds. Pro-tip: Use a mandoline for perfectly even slices. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes. This “sweating” process prevents the salad from becoming watery later.
Whisk the Dressing: In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, and black pepper. The olive oil adds a Mediterranean flair and helps the dressing cling to the vegetables.
Combine: Pat the cucumbers dry with a paper towel and place them in a large bowl with the red onions. Pour the creamy dressing over the top.
Toss and Chill: Gently fold the ingredients together until every slice is coated. For the best flavor, chill in the refrigerator for at least 30 minutes before serving to allow the garlic and dill to infuse.
Storage & Serving Suggestions
- Storing: Keep in an airtight container in the fridge for up to 2 days. Note that the cucumbers will continue to release moisture, so a quick stir before serving is recommended.
- Serving Pairings: This is the perfect partner for Grilled Lemon Chicken, Garlic Butter Salmon, or tucked inside a low-carb gyro wrap.
- Make Ahead: You can slice the vegetables a day in advance, but keep the dressing separate until about an hour before serving for maximum crunch.
Tips & FAQs
Can I make this dairy-free? Yes! Swap the Greek yogurt for a thick cashew-based cream or a dairy-free almond yogurt. You can also use a high-quality avocado oil mayo for a Paleo-friendly version.
Why English cucumbers? English (or Persian) cucumbers have thinner skins and fewer seeds than standard slicing cucumbers. This means you don’t have to peel them, and they won’t make your salad nearly as soggy.
How do I keep the salad from being watery? Don’t skip the salting and draining step! Drawing out the excess water from the cucumbers is the secret to a restaurant-quality creamy dressing that stays thick and velvety.
