This Creamy Cucumber Salad is the kind of refreshing side dish you’ll find yourself making on repeat all summer long. It’s crisp, cool, and loaded with fresh flavor from herbs and lemon, all tossed in a light, creamy dressing.
About This Recipe
This Creamy Cucumber Salad is about to become your go-to salad this summer. It comes together in minutes and pairs with just about anything, including grilled proteins, sandwiches, bowls, or even as a quick snack straight from the fridge. It’s simple, fresh, and exactly what you want when you need something easy but still really satisfying.
This recipe keeps things light and macro-friendly by using nonfat Greek yogurt for the creamy base, while still delivering plenty of flavor and texture. The combination of crunchy cucumbers, buttery avocado, and fresh herbs makes it feel elevated without adding any extra work.
It’s also super versatile! You can adjust the herbs, add protein, or tweak the acidity to fit your taste. Whether you’re serving it as a side or building it into a full meal, this is one of those recipes that you keep coming back to time and time again!
For more delicious salad recipes, try my Corn Avocado Salad, Sesame Cucumber Salad, Sweet Summer Corn and Cucumber Salad, or Light Thai Zoodle Salad.
Ingredients and Substitutions
- Persian cucumbers: Crisp, slightly sweet, and less watery than traditional cucumbers. English cucumbers also work well if that’s what you have. Make sure to thinly slice for the best texture.
- Avocado: Use a ripe but firm avocado so it holds its shape when mixed. You can leave it out for a lighter option or swap in a little feta for a different twist.
- Mint + dill: This combo brings a fresh, herby brightness that makes the salad stand out. If you don’t have both, you can use just one or substitute with parsley or chives.
- Lemon juice: Fresh lemon juice is best, but bottled will work in a pinch.
- Nonfat Greek yogurt: The base of the creamy dressing. You can swap for full-fat Greek yogurt for a richer version or use a dairy-free sour cream if needed.
Dietary Adaptations
GF/DF: I haven’t made this with a dairy-free yogurt, but my favorite swap for Greek yogurt is the Forager plant-based sour cream. It’s pretty light, and there’s not much in this recipe, so macros won’t change much!
How To Make
- Add all ingredients to a container and shake or toss well. Add any additional salt and pepper to taste. Enjoy as a side, or piled into pitas, salads, and bowls!
Serving Suggestions
This cucumber salad is so dreamy and versatile! Enjoy it as a side to your favorite protein, piled into a pita, on top of a salad, or in your favorite bowl. Here are a few of my favorite recipes to pair it with:
- Harissa Feta Chicken Wraps
- Steak Pitas with Romesco and Whipped Herb Feta
- Easy Dairy-Free Cava Bowl
- Herb Marinated Chicken Thighs
- Balsamic, Dijon, and Garlic Marinated Chicken Tenders
- Air Fried Yogurt Marinated Chicken
- Baked Breaded Chicken
- My Favorite Simple House Salad
For More Delicious Recipes You’ll Love
- Cucumber Avocado Chicken Salad
- Greek Cucumber Salsa
- Sesame Cucumber Salad
- Cucumber Dill Sauce
- Easy Watermelon Cucumber Feta Salad
- Sweet Summer Corn and Cucumber Salad
Never Miss a Recipe! Sign Up for My Emails!
If you enjoy having macro-friendly recipes that are delicious and easy to track, then make sure to sign up for my email list!
Creamy Cucumber Salad
Ingredients
- 4 cups persian cucumbers sliced thinly (470g)
- 1 cup avocado chopped (135g)
- 2 Tbsp. mint chopped (5g)
- 2 Tbsp. dill chopped (8g)
- 2 Tbsp. lemon juice 30g
- 2 Tbsp. nonfat Greek yogurt 30g
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 tsp. water
Instructions
- Add all ingredients to a container and shake or toss well. Add any additional salt and pepper to taste. Enjoy as a side, or piled into pitas, salads, and bowls!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
