Creamy Cucumber Salad
This creamy cucumber salad is light and refreshing, with crisp cucumbers and red onions tossed in herby homemade dressing.
Servings: 6 servings
Ingredients
For the Salad
- 2 long English cucumbers washed and sliced to 1/4-inch thickness
- 1 small red onion thinly sliced
For the Creamy Dressing
- ¼ cup plain yogurt you can also use sour cream
- 1 tablespoons extra virgin olive oil
- 1 small lemon juiced
- ½ tablespoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon chopped fresh dill
- 1 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
Instructions
- Assemble. Combine the sliced cucumbers and onions in a salad bowl; set aside.
- Mix the dressing. Combine the yogurt, extra virgin olive oil, lemon juice, mustard, garlic, dill, parsley, salt, and pepper in a jar fit with a lid; close the jar and shake it until all the ingredients are thoroughly incorporated.
- Adjust to taste. Check for consistency and add more olive oil to thin it out, or add more yogurt to thicken it. Taste the dressing for seasonings and adjust accordingly.
- Toss and chill. Drizzle the salad dressing over the cucumbers and onions; toss to coat. Refrigerate for about 1 hour. Serve it cold.
Notes
- You can make this salad up to 5 hours before serving.
- You can also prepare all the components and keep them separate, sealed in airtight containers in the fridge for 1 to 2 days. Mix it an hour before serving.
Nutrition
Calories: 56kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 14.8mg | Calcium: 45mg | Iron: 0.5mg
