Name: Creamy Cucumber Salad with Zesty Yoghurt Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 2 Large Continental Cucumbers; 1/2 Red Onion, sliced; 1 cup Unsweetened Coconut Yoghurt; 1/2 tsp Wholegrain Mustard; 1 tbsp Lemon Juice; 2 Cloves of Garlic, minced; 1 tsp Celtic Sea Salt; 1/4 cup Chopped Mint and Dill; Crack of Pepper

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Bright, refreshing, and full of flavour – this Creamy Cucumber Salad with Zesty Yoghurt Dressing is everything you want in a light side dish! Crisp cucumber slices are coated in a creamy, tangy yoghurt dressing, balanced with fresh herbs, tangy garlic and a hint of citrus. Perfect for warm days or whenever you’re craving something fresh and satisfying. It just really makes for the perfect side dish to accompany any main dish you’re making.

Can I make this creamy cucumber salad ahead of time?

Absolutely, this creamy cucumber salad can be prepared ahead of time, but for the best texture and flavour, it’s ideal to keep the dressing and cucumbers separate until just before serving. Cucumbers naturally release water over time, so if they sit in the dressing too long, the salad may become watery. To prep in advance, slice the cucumbers and make the yoghurt dressing up to 24 hours ahead, then store them in separate airtight containers in the refrigerator. When you’re ready to serve, simply toss the cucumbers in the dressing for the freshest and creamiest texture!

How do I keep cucumbers from making the salad watery?

To prevent the salad from becoming watery, you can remove some of the cucumbers’ moisture before adding the dressing. Start by slicing the cucumbers, then sprinkle a small amount of salt over them and let them sit for about 10-15 minutes. This process will help draw out excess water. Afterward, gently pat the cucumber slices dry with paper towels before mixing them with the yoghurt dressing. This extra step helps keep your creamy cucumber salad thick and prevents it from becoming too watery, making it last longer without losing its delicious texture.

What variations can I try with this creamy cucumber salad recipe?

There are many ways to customise this creamy cucumber salad to suit your taste preferences or dietary requirements. You could remove the thinly sliced red onions or add pickles for extra flavour and colour, or include other fresh veggies like radishes or capsicums for added crunch – honestly it’s easy to change it up. If you prefer a non-vegan option, swap the dairy-free yoghurt with a dairy-based one like Greek yoghurt. For a hint of sweetness, add a touch of honey or maple syrup to the dressing, however I find it’s delicious as is. You can also experiment with spices like garlic powder, black pepper, or cumin to add depth to the flavour profile. Head to my Salads section for more recipes that include cucumbers and different ways to use them.

What do you need to make this salad?

Here’s a breakdown of each ingredient in this Creamy Cucumber Salad with Zesty Yogurt Dressing:

Cucumbers – Crisp and refreshing, cucumbers are the star of this salad. They add a light crunch and plenty of hydration, making the salad perfect for warm days.
Unsweetened coconut yogurt – Provides a thick, creamy base for the dressing with a tangy flavour that complements the cucumbers. It’s important you find an unsweetened plain yoghurt for this recipe, as flavoured ones contain sugar and will alter the flavours.
Fresh herbs – Dill and mint add a burst of freshness and a delicate, aromatic flavour that balances the creaminess of the yoghurt.
Red onion – Thinly sliced red onion provides a mild, sweet sharpness that balances the coolness of the cucumbers and adds a pop of colour. This is optional but it balances out the creamy yoghurt perfectly.
Lemon juice – Adds a zesty acidity to the dressing, enhancing the flavours and helping to brighten up the dish.
Garlic (optional) – A small clove adds a mild, savoury kick to the dressing, making it extra flavoursome without overpowering the other ingredients. You don’t have to include this if you’re sensitive to raw garlic but in our household we can’t get enough!
Celtic salt or sea salt – Just a pinch enhances the natural flavours and adds a subtle savoury touch.
Wholegrain mustard – Adds a subtle tang and texture, enhancing the yoghurt dressing with a hint of sharpness that balances the creaminess.
Black pepper – Freshly ground pepper gives a little bit of warmth and depth to the salad, adding a final layer of flavour.
Optional garnishes – Fresh herbs or a sprinkle of crushed nuts, like almonds or pistachios, add a pop of colour and crunch for a more visually appealing and textured dish.

These ingredients come together to make a refreshing and balanced salad with creamy, tangy, and herbaceous notes!

What’s the best way to slice cucumbers for this salad?

Thin slices work best for a creamy cucumber salad since they soak up the dressing and blend well with other flavours. I use a mandolin for even, thin slices, which gives the salad a more delicate texture and appearance. Not to mention, it cuts your chopping time in half. If you prefer a little more crunch, thicker slices work too. You can also try slicing them into half-moons for variety, especially if using larger cucumbers. If you want something fun and visually appealing, you can even try creating cucumber ribbons.