Creamy Cucumber Salad with Vegetables
Serves: 4
Prep Time: 15 minutes
Chill Time: 30 minutes
Ingredients:
2 large cucumbers, thinly sliced (peel if desired)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 red bell pepper, diced
1 carrot, shredded
1/4 cup fresh dill (or parsley), chopped
For the Creamy Dressing:
1/2 cup Greek yogurt (or sour cream)
2 tbsp mayonnaise (optional, for extra creaminess)
1 tbsp lemon juice (or white vinegar)
1 tsp Dijon mustard
1 garlic clove, minced
Salt and black pepper, to taste
1/2 tsp sugar (optional, balances acidity)
Instructions:
Prepare the veggies:
Slice cucumbers, tomatoes, onion, bell pepper, and carrot. Add to a large mixing bowl.
Make the dressing:
In a small bowl, whisk together yogurt, mayonnaise (if using), lemon juice, mustard, garlic, salt, pepper, and sugar until smooth.
Combine:
Pour the dressing over the vegetables. Toss gently to coat everything evenly.
Chill:
Cover and refrigerate for at least 30 minutes before serving — this helps the flavors meld and the salad stay crisp.
Serve:
Sprinkle with fresh dill or parsley before serving.
Variations:
Add avocado for creaminess or feta cheese for a tangy bite.
Mix in celery or radishes for extra crunch.
Use vegan mayo or coconut yogurt for a dairy-free version