Creamy Yogurt Cucumber Salad Recipes
CREAMY CUCUMBER YOGURT SALAD
Creamy Cucumber Yogurt Salad recipe with crisp red onion dressed in a dairy-free Greek yogurt lemon dressing with a classic kiss of fresh dill. A quick and easy refreshing summer salad best served right away alongside new potatoes or stuffed inside some mushroom gyros pockets.
Provided by Florentina
Categories Salads
Time 10m
Number Of Ingredients 8
Steps:
- Using a microplane grater start by grating the garlic into a paste. Add into a bowl with the yogurt or sour cream, lemon juice, zest and fresh dill. Season with a pinch of sea salt and black pepper to taste.
- Slice the cucumbers into 1/4 inch to 1/3 inch slices and add to a bowl with thinly sliced red onion. Add the creamy yogurt dressing on top and gently toss to coat all over.
- Taste and adjust seasonings with more salt and pepper and serve promptly garnished with fresh onion chives, more dill and lemon zest.
Nutrition Facts : Calories 192 kcal, Carbohydrate 25 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Sodium 287 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
CREAMY YOGURT CUCUMBER SALAD RECIPE
Yogurt subs in for sour cream in this healthy version of a favorite summer salad.
Provided by Heidi
Number Of Ingredients 9
Steps:
- Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.
CREAMY CUCUMBER SALAD
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
DAD'S CREAMY CUCUMBER SALAD
This was my Dad's recipe and one of our family's all-time summer favorites.
Provided by MHudson
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
- Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
- Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g
CUCUMBER SALAD WITH YOGURT
This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.
Provided by barbara
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g
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