Creamy Cucumber Salad
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.
Servings: 6 servings
Calories: 50kcal
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
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!
Search Lillie Eats and Tells Creamy Cucumber Salad
Nutrition
Serving: 115g | Calories: 50kcal | Carbohydrates: 4.9g | Protein: 1.5g | Fat: 3.4g | Fiber: 2g