This creamy cucumber salad recipe is super easy to make and takes just 10 minutes with very little effort. Perfect cool summer salad that’s low in carbs and keto-friendly.
Light, creamy, crunchy, and flavorful salad recipe that’s great to serve all year long but perfectly suitable for hot summer days. This creamy cucumber salad recipe makes for a refreshing side dish that’s made with cucumbers, sour cream, onions, savory herbs and spices, and a dash of lemons. They are low in carbs and work well as a side dish with most of your cookout grilling. You can even serve as an appetizer! So light, crunchy, and full of flavor.
Why you will love this salad
- Simple, quick, easy: Can’t get any easier to make this salad. You probably already have all the ingredients handy. Takes just 10 minutes to whip up this creamy delicious cucumber salad.
- Versatile: Serve as a side dish with any meal, a quick snack, or as appetizer for a small party.
- Healthy and delicious: A lighter version of the classic cucumber salad usually made with mayo. Can easily be made with Greek yogurt instead of sour cream. Crunchy with every bite and bursting with flavor.
Ingredients you will need
English Cucumber
red onion
sour cream or Greek yogurt
fresh dill
olive oil or avocado oil
lemon juice
garlic powder or fresh garlic
salt and pepper
How to make this creamy homemade cucumber salad
Using a sharp knife thinly slice the cucumber and red onion and add them to a salad bowl.
In a small bowl whisk the remaining ingredients. Add the creamy dressing over the cucumber and toss to coat.
Serve immediately and enjoy!
Recipe notes and tips
- use any cucumber of choice. we do love English cucumbers for this recipe.
- sour cream: this can be substituted with Greek yogurt or any dairy-free plain yogurt for a vegan option.
- you may use either garlic powder or garlic cloves.
- fresh dill is preferred but if you can’t find any use dried dill.
- avocado oil will work well in place of olive oil
- you can make this ahead and store the dressing separately and just mix it when ready to serve.
- store leftovers in the fridge for up to 3 days.
- do not freeze.
What does creamy cucumber salad go with
- Grilled Chicken Kafta
- Cilantro Lime Chicken Bites
- Lemon Garlic Salmon
- BBQ Shrimp
- Air Fryer Chicken Nuggets
- Grilled Lemon Garlic Chicken
- Chicken Francese
frequently asked questions
It all depends on the type of cucumber you are using. Some cucumbers have thinner skins like English or Persian cucumbers, which don’t need to be peeled and are ok to eat. But cucumbers with thicker skin tend to be a bit bitter and should be peeled.
Yes! It is perfectly OK to eat cucumber skin. They are not poisonous like some of you have probably heard. The skin of a cucumber is fibrous and full of vitamin A. Be sure to wash your cucumbers well if you plan on having them with the skin.
Cucumber releases water after it has a chance to sit. This is most likely why your cucumber salad looks more water than when you first made it. Whether you made your cucumber salad with vinegar, mayo, or yogurt, this may happen. If making a creamy cucumber salad, you may add a bit more yogurt or sour cream to thicken it up a bit.
Other easy salad recipes to try
- Caprese Salad
- Watermelon Feta Salad
- Roasted Beet Salad
- Shrimp Avocado Salad
- Salmon Avocado Salad
- Cucumber Tomato Salad
- Strawberry Chicken Salad
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Creamy Cucumber Salad
Ingredients
- 1 large English Cucumber thinly sliced
- 1 small red onion thinly sliced
- 1/2 cup sour cream or dairy-free plain yogurt
- 2 tbsp fresh dill chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder or 1 garlic clove minced
- Kosher salt and ground pepper to taste
Instructions
- Using a sharp knife thinly slice the cucumber and red onion and add them to a salad bowl.
- In a small bowl whisk the remaining ingredients. Add the creamy dressing over the cucumber and toss to coat.
- Serve immediately and enjoy!
Notes
- use any cucumber of choice. we do love English cucumbers for this recipe.
- sour cream: this can be substituted with Greek yogurt or any dairy-free plain yogurt for a vegan option.
- you may use either garlic powder or garlic cloves.
- fresh dill is preferred but if you can’t find any use dried dill.
- avocado oil will work well in place of olive oil
- you can make this ahead and store the dressing separately and just mix it when ready to serve.
- store leftovers in the fridge for up to 3 days.
- do not freeze.
Denise Hartwell says
Love it! It is like my mom’s. Thank you. Denise
Joanie Barber says
Fabulous! Takes me back to summer days on the farm. No a/c, hot, and this cooling recipe! Man, oh, man! Thanks
Rena says
Thank you.
Loti says
If you slice your cucumbers then put them in a strainer with the salt you would use for the recipe and let them sit for an hour or so much of them excess water will drain out and leave you with crisper cucumbers.
Rena says
Thanks for the tip! i will definitely try it out
MK says
Did you rinse the cucumbers with water after you put the salt in then for an hour? Or just leave it as is?