Healthy Creamy Cucumber Salad

This Creamy Cucumber Salad is one of my go-to side dishes when I want something light, cool, and refreshing. Crisp cucumbers are tossed in a tangy, creamy dressing that’s simple to whip up but always tastes fresh and flavorful. Whether I’m serving it with grilled meats, at a summer BBQ, or just alongside a quick weeknight dinner, it’s the perfect chilled salad that complements almost any meal.

Why You’ll Love This Recipe

I love this salad because it comes together in minutes and uses just a few basic ingredients. It’s cool and crisp, with a creamy dressing that has a subtle tang from sour cream or yogurt. I make it ahead of time and let it chill so the flavors can develop, and it only gets better the longer it sits. It’s also easy to customize with herbs or extra veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English cucumbers or regular cucumbers (thinly sliced)

• Red onion (thinly sliced, optional)

• Sour cream or plain Greek yogurt

• Mayonnaise (optional, for extra creaminess)

• White vinegar or lemon juice

• Fresh dill (chopped)

• Sugar

• Salt and black pepper

• Optional: garlic powder or fresh minced garlic

Directions

1. I start by slicing the cucumbers thinly — if I’m using regular cucumbers, I peel them and scoop out some of the seeds.

2. I place the cucumber slices in a colander with a bit of salt and let them sit for about 20–30 minutes to draw out extra moisture. Then I gently pat them dry with paper towels.

3. In a bowl, I whisk together the sour cream, vinegar or lemon juice, sugar, dill, salt, pepper, and a little garlic powder if I’m using it.

4. I add the cucumbers (and sliced red onion, if using) into the dressing and toss everything to coat.

5. I cover the bowl and refrigerate the salad for at least 30 minutes before serving so the flavors can blend.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Rest/chill time: 30 minutes (optional but recommended)
Total time: 45 minutes

Variations

Sometimes I add thinly sliced radishes for a peppery crunch or use fresh chives instead of dill. I’ve made it with Greek yogurt alone for a lighter version, or swapped in apple cider vinegar for a fruitier tang. For a little extra bite, I stir in a teaspoon of Dijon mustard or crumble in some feta cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will release some liquid, so I usually give it a quick stir before serving again. This salad is best enjoyed cold and isn’t meant to be reheated.

FAQs

Do I need to peel the cucumbers?

If I’m using English cucumbers, I leave the skin on. For regular cucumbers with thicker skin, I usually peel them for a smoother texture.

Can I make this salad ahead of time?

Yes, I actually prefer to make it a few hours in advance. It tastes even better once the flavors meld together in the fridge.

What’s the best substitute for sour cream?

I like using plain Greek yogurt — it gives the same tangy creaminess and a bit of protein boost.

How do I keep the salad from getting watery?

Salting and draining the cucumbers first really helps. It pulls out excess moisture so the dressing doesn’t get diluted.

Can I use dried dill instead of fresh?

Yes, I can — I just use about one-third the amount since dried herbs are more concentrated in flavor.

Conclusion

This Creamy Cucumber Salad is light, flavorful, and always refreshing — exactly what I want from a cold side dish. It’s simple to make, easy to adapt, and a great addition to everything from grilled meats to picnic spreads. When I want something cool, creamy, and crisp, this salad is always on my list.