Creamy Cucumber Salad
This easy salad goes well with lots of summer main dishes — like our Greek-Salad Turkey Burger, traditional burgers, or a piece of grilled chicken or fish. It’s also a crowd-pleaser for picnics and potlucks.
Sharp knife (adult needed)
Spoon, for stirring
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the yogurt, vinegar or lemon juice, herbs, garlic, and salt in the bowl and mix well.
- Slice the cucumber into thin rounds and put them in the bowl with the dressing. Stir well.
- Serve right away, or cover and refrigerate up to 2 hours. (It might get a little watery as it sits, but you can just stir it again.)
If you’re feeding the salad to someone who isn’t a fan of cucumbers and you’re using regular cucumbers, try seeding it: cut the cucumber in half lengthwise, and scoop the seeds out with a teaspoon. When you slice it, you’ll end up with half- or quarter-moon shapes, but that’s okay! (You don’t need to seed English cucumbers because they already contain very few seeds.)