There is nothing more refreshing than a light, crispy, cucumber salad, and this recipe may just be my most favorite one yet. That's right, my Creamy Cucumber Salad is not only a delicious, nourishing cucumber salad recipe that you will LOVE, but it is also mayo-free! For all of my fellow mayo-haters out there (I'm sorry, but I just can't do it), this is the salad for you. It is perfectly creamy, gluten-free, and can easily be made dairy-free as well!
Ingredients
- 1 English Cucumber sliced thin
- 3 Tablespoons Fresh Dill
- ¼ Red Onion sliced thin
- 1 Clove Garlic mashed
- ⅓ Cup Greek Yogurt or substitute a plant-based yogurt
- 2 Tablespoons Red Wine Vinegar
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Start by washing and chopping your vegetable; slice your cucumber and red onion thin using a sharp knife or a mandolin, and place them into a large bowl.
- Next, chop your dill and garlic thin, and add them to the bowl with the cucumber and red onion.
- Finally, add in the remaining ingredients – the greek yogurt, red wine vinegar, sea salt, and black pepper.
- Toss until all of the ingredients are fully combined, then serve and enjoy!
- Store any leftovers in an airtight container in the fridge for up to three days.
Calories: 27kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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