Description
Light, refreshing, and creamy salad featuring crisp cucumbers and a tangy yogurt-dill dressing, perfect for hot summer days.
Ingredients
Scale
- 2 large English cucumbers (about 6 cups), thinly sliced
- 1 teaspoon kosher salt
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 small clove minced garlic
- 1–2 teaspoons honey
- Black pepper to taste
- Chopped dill for garnish
Instructions
- Slice the cucumbers and place them in a colander.
- Sprinkle with kosher salt and let sit for 10–15 minutes.
- Pat dry with paper towels to remove excess water.
- Whisk together yogurt, mayonnaise, vinegar, lemon zest, dill, garlic, honey, and black pepper.
- Toss cucumbers with the dressing.
- Chill for 15–30 minutes.
- Garnish with chopped dill and black pepper before serving.
Notes
For a dairy-free version, substitute yogurt and mayonnaise with unsweetened coconut yogurt or blended silken tofu. Adjust seasonings as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly with salting and draining
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg