Cucumber Yogurt Salad
Cool, creamy, and refreshing, this salad is light, balanced, and pairs with many dishes. Quick and easy to make.
Servings: 4
Ingredients:
- 3 mini cucumbers, thinly sliced
- 1 red onion, small, thinly sliced
- 6 tbsp yogurt, plain
- 1 tbsp mayonnaise
- 1 garlic clove, pressed
- ½ tsp salt
- 1 tbsp fresh dill, chopped
- Black pepper, to taste
Method:
Start Cooking- Thinly slice the cucumbers and red onion.
- In a bowl, mix yogurt, mayonnaise, garlic, salt, dill, and black pepper.
- Add the cucumbers and onion and toss until well coated.
- Chill for 10–15 minutes before serving for best flavor. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Slice cucumbers thin for the best texture and even coating.
- If cucumbers release too much water, let them sit with a pinch of salt for 5–10 minutes, then drain.
- Soak red onion briefly in cold water to soften its sharpness.
- Chill before serving for a fresher, more cohesive flavor.
- No mayo: skip it for a lighter, more classic version.
- Herby: increase dill or add parsley or mint.
- Tangy: add 1–2 tsp lemon juice.
- Creamier: use thicker yogurt like Greek yogurt.
- Mild: reduce or skip red onion.
- Serve alongside grilled chicken, meat, or fish.
- Pair with rice, pilaf, or warm bread.
- Add to wraps or bowls for a fresh, cooling element.
- Enjoy as a light side or quick snack.
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Nutrition:
Calories: 83 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 6 mg | Sodium: 85 mg | Potassium: 406 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 203 IU | Vitamin C: 10 mg | Calcium: 77 mg | Iron: 1 mg
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