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Creamy Cucumber Salad


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.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Peeler
  • Mixing bowl
  • Measuring cup
  • Measuring spoons
  • Spoon, for stirring


  • 1⁄4 cup plain yogurt
  • 1 tablespoon vinegar (any kind) or fresh lemon juice
  • 1 tablespoon finely chopped fresh mint, dill, or basil leaves
  • 1 garlic clove, peeled and minced or put through a garlic press, or 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon kosher salt
  • 1 English cucumber (the plastic-wrapped kind) or 2 regular cucumbers, peeled or not


  • 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.)
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