This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!
I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.
The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.
The salad base is nothing more than sliced cucumbers (I recommend English), as well as some very thinly sliced red onion (which you can leave out if you prefer). Toss everything together and you’ve got yourself a real treat the whole family will devour!
Seriously – my kiddos could not get enough of it. And the recipe is so easy my littlest, Eleanor (3) even helped me out.
How to make creamy cucumber salad
Just whisk together the dressing in a large bowl, add sliced cucumbers and onion, and mix together! For full ingredient amounts and instructions, scroll down for the full recipe.
- Feel free to use sour cream instead of Greek yogurt. If you use regular yogurt (non-Greek) you may find the results too thin/watery.
- Onions may be omitted if you like, or subbed with green onions for a more mild flavor.
- Lemon juice may be substituted for the apple cider vinegar.
- Honey may be omitted or subbed with another sweetener like agave or regular sugar.
Why English cucumbers are best
English cucumbers are those really long, skinny cucumbers with the wrinkled skin you see at your grocery store usually wrapped in plastic.
I love using English cucumbers for cucumber salads because their taste is a bit sweeter, their skin more delicate and less bitter, and they have fewer seeds and less water content.
Sure! I recommend cutting them in half lengthwise and using a spoon to scoop out the seeds from the center before slicing them. You may also want to peel them, or peel half of the peels by forming stripes with the slicer.
Cucumber salad is best served immediately.
Salt draws moisture out of fruits and vegetables, so the longer the sliced cucumbers sit in the dressing (which contains salt), the more moisture will be drawn out of them. This results in a watery dressing and mushy cucumbers.
Don’t worry – you can still prep everything ahead of time! Just mix up the dressing and store in a separate container, and cut up the cucumber and onion and store separately. When you are ready to serve, toss everything together and you’re good to go.
Other lettuce-free salad recipes
- Cucumber Tomato Salad with Feta
- Zucchini Ribbon Salad
- Beet and Cucumber Salad with Feta
- Broccoli Salad with Apples
- Tangy Cucumber Radish Salad
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
Creamy Cucumber Salad with Yogurt and Dill
- In a large bowl, whisk together the Greek yogurt (1/3 cup), extra-virgin olive oil (2 tablespoons), apple cider vinegar (1 tablespoon), chopped fresh dill (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and honey (1 teaspoon).
- Add sliced English cucumbers (2) and thinly sliced red onion (1/4 cup) to the bowl. Toss together to coat.
- Serve immediately (see notes on making ahead).
- If prepping ahead of time, mix the dressing and store in a separate container from the sliced cucumbers and onions. Just before serving, toss everything together. Otherwise, the cucumbers will get mushy and the dressing quite watery if it sits too long already dressed.
- If using regular cucumbers instead of English, I recommend slicing lengthwise and scooping out the seeds and peeling them (fully or partially). This will help decrease the water content of the cucumbers and also help take away some of the bitter flavor and tougher texture of the peel.
- Ingredient substitutions: lemon juice may be used instead of apple cider vinegar, sugar or agave used instead of honey, sour cream instead of Greek yogurt. Onions may be omitted or substituted with green onions for a more mild taste.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: