Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 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

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.

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Servings Servings

kitchen gear

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

Ingredients

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

Instructions

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.)

Notes

TRY THIS

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.)