Ingredients
Scale
- 2 large fresh cucumbers, thinly sliced
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise (optional for added creaminess)
- 1 teaspoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Fresh dill or cilantro, chopped (optional)
- Salt and black pepper to taste
- Cherry tomatoes or red onion slices for garnish (optional)
Instructions
- Start by washing and thinly slicing the cucumbers. Use a mandoline slicer for uniform slices or a sharp knife.
- In a small bowl, combine Greek yogurt, mayonnaise (if using), lemon juice, and honey. Mix well until smooth and creamy. Season with salt and pepper.
- Add the sliced cucumbers to a large mixing bowl. Pour the creamy dressing over and toss gently until evenly coated. Garnish with chopped dill or cilantro.
- Serve immediately in a chilled bowl to enjoy its freshness and crunchiness. Optional: top with cherry tomatoes or red onion slices for extra flavor and color.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours for optimal freshness.
- For extra flavor, add sliced red onion, capers, or chopped herbs like mint or basil.
- Adjust sweetness and acidity by varying the honey or vinegar levels according to your preference.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Healthy, Summer
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 80 kcal Kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg