Refreshing and Creamy Cucumber Salad

This Creamy Cucumber Salad is a light and refreshing dish, perfect for hot days or as a cool side to any meal. With crisp cucumbers, tangy dressing, and a touch of creaminess, it’s a simple yet delicious salad that’s easy to make and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly refreshing and easy to prepare. The cool cucumbers are combined with a tangy, creamy dressing that complements their crisp texture perfectly. Whether I’m serving it at a barbecue, alongside grilled meats, or just as a snack, it’s always a hit. Plus, it’s quick to make with minimal ingredients — ideal for a healthy, satisfying dish in no time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (sliced)

• Sour cream or Greek yogurt

• Mayonnaise

• Fresh dill (chopped)

• Fresh lemon juice

• Garlic powder

• Salt and pepper

• White vinegar or apple cider vinegar

Directions

1. I start by slicing the cucumbers thinly and placing them in a large mixing bowl. If I want extra crunch, I sometimes sprinkle a little salt on the cucumbers and let them sit for 10 minutes, then drain the excess water.

2. In a separate bowl, I mix together the sour cream or Greek yogurt, mayonnaise, chopped dill, lemon juice, garlic powder, salt, and pepper until smooth.

3. I pour the creamy dressing over the cucumbers and toss everything gently until well coated.

4. I taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.

5. For best flavor, I refrigerate the salad for about 30 minutes before serving so the flavors can meld together.

Servings and timing

This recipe serves 4 to 6 people and takes about 15 minutes total — 10 minutes for prep and 5 minutes for mixing.

Variations

I sometimes add sliced red onions or cherry tomatoes for extra color and flavor. For a lighter version, I use Greek yogurt exclusively instead of mayonnaise. If I want a bit more tang, I add a dash of mustard or more vinegar to the dressing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The salad is best served fresh, but the creamy dressing can keep the cucumbers crisp for a couple of days.

FAQs

Can I use a different herb for this salad?

Yes, I can use fresh parsley, cilantro, or even mint if I prefer a different herbal flavor.

Can I make this salad ahead of time?

Yes, this salad is even better after chilling for a bit to allow the flavors to meld. I usually make it 30 minutes to 1 hour in advance.

Can I make this dairy-free?

I substitute the sour cream and mayonnaise with dairy-free alternatives like cashew cream and vegan mayo for a dairy-free version.

Can I add other vegetables to this salad?

Absolutely! I often add thinly sliced red onions, bell peppers, or even a bit of shredded carrots to enhance the texture and flavor.

Can I use store-bought dressing?

If I’m in a hurry, store-bought ranch or a creamy vinaigrette can work as a substitute for the homemade dressing, though the flavor will be slightly different.

Conclusion

This Creamy Cucumber Salad is a light and tasty dish that’s perfect for warm weather and easy to make. With its crisp cucumbers and smooth, tangy dressing, it’s a refreshing addition to any meal. I love how customizable it is, allowing me to add my favorite herbs or other veggies to make it even more exciting! Whether I’m making it for a picnic or a weeknight dinner, this salad is always a winner.

Refreshing and Creamy Cucumber Salad

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 to 6 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

This Refreshing and Creamy Cucumber Salad combines crisp cucumbers with a tangy, herbed dressing made with sour cream or yogurt for a cool and flavorful side dish perfect for warm weather or barbecues.

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Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tsp white vinegar or apple cider vinegar

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Instructions

1. Thinly slice cucumbers and place in a large bowl. Optional: sprinkle with a bit of salt and let sit for 10 minutes, then drain excess water.
2. In a separate bowl, whisk together sour cream or yogurt, mayonnaise, dill, lemon juice, garlic powder, vinegar, salt, and pepper until smooth.
3. Pour dressing over cucumbers and toss gently to coat evenly.
4. Taste and adjust seasoning if needed.
5. Refrigerate for 30 minutes before serving for best flavor.

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Notes

• Add red onion or cherry tomatoes for extra flavor and color.
• Use only Greek yogurt for a lighter version.
• Store in the fridge for up to 2 days.
• Chilling enhances the flavors before serving.
• Substitute fresh herbs like parsley or mint if preferred.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 80
• Sugar: 3g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg