Do you want a snack that feels a bit more special than a plain veggie stick? This cool cucumber salad is quick, tasty, and perfect for a mid‑day bite or a side for guests.
The salad mixes sliced cucumber with a creamy blend of light mayo and non‑fat Greek yogurt. Fresh dill, a touch of garlic, and lemon juice give it bright flavor. You can eat it right away or keep it in the fridge for a couple of days.
Feel free to add your favorite herbs or swap ingredients—this recipe is very flexible.
Active time: 10 minutes | Total time: 10 minutes
Cucumber Salad
Ingredients
- 1 English cucumber, thinly sliced
- ¼ cup red onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon light mayonnaise
- ½ cup plain non‑fat Greek yogurt (about 122 g)
- ¼ cup fresh dill, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Directions
Place the sliced cucumber in a large container that has a sealable lid.
Add the red onion, garlic, mayo, Greek yogurt, dill, lemon juice, and salt to the same container.
Close the lid tightly and shake the jar until everything is evenly mixed.
Enjoy the salad immediately, or store it in the refrigerator for up to two days. It tastes best when the cucumber stays crisp.
Serves: 1
Nutrition per serving: 164 calories, 4 g total fat, 1 g saturated fat, 1 g monounsaturated fat, 2 g polyunsaturated fat, 9 mg cholesterol, 471 mg sodium, 19 g carbs, 2 g fiber, 10 g sugar, 15 g protein.
Additional nutrients: 19% calcium, 5% iron, 574 mg potassium, 29% vitamin C.