Cucumber Salad with Creamy Dill Dressing
Light, crisp, and creamy, this quick cucumber salad brightens any meal and is perfect for meal prep or potlucks.
Ingredients
Veggies
- 2 large large cucumbers, sliced Use firm, fresh cucumbers for best texture.
Sauce
- 1 cup plain yogurt For a dairy-free option, use unsweetened dairy-free yogurt.
- 1 tablespoon lemon juice
Herbs & Spices
- 2 tablespoons fresh dill, chopped Can be swapped with fresh mint for a different flavor.
- 2 cloves garlic, minced
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the sliced cucumbers and a pinch of salt; toss to coat.
- Let the cucumbers sit for 10 minutes to release excess water, then gently pat dry with a paper towel.
Dressing
- In a separate bowl, mix the yogurt, dill, garlic, lemon juice, salt, and pepper until well blended.
- Pour the dressing over the cucumbers and toss to coat evenly, making sure every slice is covered.
Chill
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld; stir once more before plating.
Notes
Store in an airtight container in the fridge for up to 2–3 days; stir before serving. For a heartier option, fold in diced cooked chicken as in our creamy cucumber chicken salad.