Description
A quick and refreshing summer side dish made with garden-fresh English cucumbers tossed in a tangy Greek yogurt dressing. Packed with crisp texture and vibrant flavor, this no-cook salad is perfect for potlucks, barbecues, or busy weeknight meals.
Ingredients
2 large English cucumbers
1 cup full-fat plain Greek yogurt
2 tablespoons fresh dill, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
Instructions
Thoroughly rinse cucumbers under cold water
Slice cucumbers in half and scoop out seeds with a spoon
Dice flesh into 1/4-inch half-moons
Transfer cucumber pieces to a colander to drain (5 minutes)
In a bowl, whisk yogurt, vinegar, sugar, garlic powder, salt, pepper, and dill until smooth
Gently fold drained cucumbers into the dressing until evenly coated
Chill in covered bowl for 15-20 minutes before serving
Notes
Chill for 15-20 minutes for optimal flavor
Substitute apple cider vinegar with lemon juice for non-alcoholic option if needed
Store in airtight container in fridge up to 24 hours
- Prep Time: 10
- Category: Recipes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 60
- Sugar: 12g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 0.75g
- Protein: 5g
- Cholesterol: 10mg