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top view creamy cucumber salad in a white bowl

Creamy Cucumber Salad

creamy and crunchy easy cucumber salad thats ready in just 10 minutes.
Course Salad
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 77kcal
Author Rena


  • 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


  • 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!


  • 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.


Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 116mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg