Are you ready for a super easy summer side dish? If so, make way for this creamy herb and cucumber salad. It’s simple good and a twist on a classic.
Oddly enough, I was not a fan of creamed cucumbers growing up. One of my grandmas was notorious for making this side dish in the summer, but I could never get into it. It was way too rich and creamy looking for my limited palate, and kinda freaked me out. I’m near certain hers had both heavy cream and sour cream, and I wasn’t a fan of either. However, put a bowl of vinegar-style cucumber salad in front of me and I was a happy girl.
Fast forward to today and I’ve come around to the idea of creamed cucumbers, but in a different manner. This variation uses Greek yogurt for the cream factor plus lots of fresh herbs, lemon juice and red onion. It’s cooling, fresh, vibrant and ideal for summer. It’s especially perfect for anyone with a garden full of cucumbers and herbs.
I think of this salad as that little dash of something special — an extra zing of flavor that takes a meal to a whole other level. I guess it’s kinda like a super fresh condiment or sauce in that sense. Regardless, it’s amazing, especially with fish and chicken. But, I have no doubts that it would taste great with other proteins too.
If you’re interested in a vinegar-based cucumber salad, check out my paprika cucumbers in vinegar.
Lastly, watch the replay of me making this recipe on Portland’s KATU Afternoon Live HERE!
Cheers and enjoy!
A healthy and creamy cucumber salad full of fresh herbs, red onion and a Greek yogurt dressing. It's a simple, light and cooling side dish that's perfect for summer.
- 2 English cucumbers, thinly sliced, or 3-4 large regular cucumbers (about 5 cups worth of cucumbers)
- 1/4 red onion, thinly sliced
- 1/4 cup Italian parsley, roughly chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup cilantro
- 1/2 medium lemon, juiced
- 1/2 cup plain whole milk Greek yogurt, preferably grass-fed
- 1 tsp raw honey
- 1/2 tsp granulated garlic or garlic powder
- 1 tsp sea salt or to taste
- Black pepper, to taste
In a large bowl, mix together the sliced cucumbers, red onion, parsley, cilantro and dill.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, raw honey, granulated garlic or garlic powder, sea salt and black pepper. Taste and adjust flavor, as desired.
Pour dressing over cucumber mixture and stir to coat. Let marinate in the fridge for 30-60 minutes before serving.
This salad is best eaten within 1-2 days.
This brand is my favorite Greek yogurt for using in this salad. It’s pasture-raised, organic and super creamy. No weird stuff either.