Creamy Cucumber Salad
A refreshing creamy cucumber salad made with crisp cucumbers, tangy yogurt, and crunchy shallots, perfect for summer barbecues and light meals.
Ingredients
Salad Base
- 2 pieces English cucumbers Provide a refreshing, crisp base for the salad.
- 1 piece shallot Adds a mild, sweet onion flavor that elevates the dish.
Dressing
- 1 cup plain Greek yogurt Creates a creamy, healthy dressing with a protein boost.
- 1/2 cup sour cream Adds richness and tanginess to the dressing.
- 2 tablespoons fresh dill Imparts a fragrant, herbaceous note.
- 2 tablespoons fresh lemon juice Brightens the flavors with acidity and freshness.
- 1/2 teaspoon garlic powder Offers a subtle garlic flavor.
- 1/4 teaspoon black pepper Adds a bit of spice.
- 1 tablespoon honey Balances the acidity in the dressing.
- 1 teaspoon salt To taste, for further seasoning.
Instructions
Preparation
- Place the cucumbers in a large bowl, sprinkle with salt, and let them rest for about 10 minutes.
- Pat the cucumbers dry with paper towels.
- Combine the thinly sliced shallot with the dried cucumbers in the bowl.
Dressing
- In a separate bowl, whisk together the Greek yogurt, sour cream, fresh dill, lemon juice, garlic powder, black pepper, and honey until smooth.
Combine and Serve
- Pour the dressing over the sliced cucumbers and shallot and toss until evenly coated.
- Taste and adjust salt if needed.
- Refrigerate for 15 to 30 minutes before serving.
- Garnish with extra dill and a sprinkle of black pepper before serving.
Notes
For the best results, use English cucumbers for a delightful crunch. Allow enough time for the cucumbers to release moisture. Refrigerate longer for richer flavor and garnish with fresh herbs.