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creamy cucumber salad with greek yogurt mint and red onion

Creamy Cucumber Salad with Lemon Yogurt Dressing

A fresh and creamy cucumber salad made with sliced cucumbers, red onion, mint, and a tangy lemon yogurt dressing. This easy no-cook side dish is cool, crunchy, and perfect with grilled meats, pita, rice, or summer dinners.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 103
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Salad
  • 3 standard cucumbers or 2 long English cucumbers
  • 1/2 red onion finely sliced
  • 1/4 cup mint leaves finely chopped, or 2 teaspoons dried mint
  • Creamy Lemon Yogurt Dressing
  • 1 cup full-fat yogurt Greek or plain (about 240 g)
  • 2 tablespoons extra virgin olive oil 30 ml
  • 2 tablespoons lemon juice 30 ml
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Knife
  • Cutting board
  • Spoon
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Slice the cucumbers into thin half-moons or rounds. If the cucumbers have large watery seeds, remove the center before slicing.
  2. Finely slice the red onion and chop the mint leaves.
  3. In a small bowl, whisk together the yogurt, extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
  4. Add the sliced cucumbers, red onion, and chopped mint to a large mixing bowl.
  5. Pour the lemon yogurt dressing over the salad.
  6. Toss gently until the cucumbers and onion are evenly coated.
  7. Taste and adjust with more lemon juice, salt, or pepper if needed.
  8. Chill for 15 to 20 minutes if desired, then serve cold.

Nutrition

Calories: 103kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 214mgPotassium: 275mgFiber: 1gSugar: 5gVitamin A: 220IUVitamin C: 10mgCalcium: 95mgIron: 0.6mg

Notes

  • Use Greek yogurt for a thicker dressing or plain yogurt for a looser dressing.
  • If the cucumbers are very watery, lightly salt them, let them sit for 10 minutes, then pat dry before mixing.
  • Add the dressing close to serving time for the best crunch.
  • Fresh mint gives the brightest flavor, but dried mint works in a smaller amount.
  • Soak sliced red onion in cold water for a milder taste.
  • This salad does not freeze well.
  • Store leftovers in the refrigerator and stir before serving.

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