Creamy Cucumber Salad
Our creamy cucumber salad is the ultimate crisp and healthy summer recipe, made with a heavenly yogurt-mayonnaise dressing.
Thinly sliced cucumbers come alive with fresh dill and crisp spring onions, all brought together by a creamy yet lightened-up dressing.
This is a refreshing, lower-calorie take on a classic creamy cucumber salad. It is probably Louise’s favorite cucumber salad, so I had to remake it this summer.
What sets this dressing apart is its smart balance: maximum creaminess with minimal fat.
We achieve this by blending homemade mayonnaise with fat-free Greek yogurt, cutting calories and saturated fats nearly in half without sacrificing that special silky texture.
Want it richer? You can opt for full-fat yogurt and traditional mayo. But if you are aiming to eat lighter, the healthier version is just as satisfying.
No matter how you make it, this creamy cucumber salad is a deliciously healthy choice you will come back to all summer long.
Ingredients
Quantities are in the recipe box at the bottom of the page.
- Cucumber: We use English cucumber here, but American cucumber works equally well. Pick your favorite.
- Green onions: Also called scallions or spring onions. I use both the white part and the green tops. You can substitute white onion, red onion, or shallots.
- Fresh dill: Fresh dill is delicious with creamy dressing and fresh cucumber, so we strongly recommend it here. You can substitute Italian parsley, chives, fresh fennel fronds, or fennel seeds.
- Mayonnaise: You can use vegan mayo, store-bought vegan mayo, or regular mayonnaise.
- Greek yogurt: We use fat-free Greek yogurt, the thick kind. You can substitute it with whole-fat Greek yogurt, unsweetened non-dairy yogurt, or sour cream.
- Apple cider vinegar: Substitute fresh lemon juice or white wine vinegar.
- Maple syrup: The natural sweetness of maple syrup balances the sourness of yogurt and vinegar. You can substitute honey, agave syrup, date syrup, or sugar.
How to Make Creamy Cucumber Salad
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