Description
Achieve peak crispness! Our protein-rich cucumber salad requires draining the slices for zero sogginess, then mixing them into a tangy yogurt-dill dressing.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 cup plain Greek yogurt (2% or full fat)
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 cup finely chopped red onion
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the cucumbers by slicing them thinly (using a mandoline if available). Place the slices in a colander, sprinkle with 1/2 teaspoon of salt (if using extra salt), and let them drain for 15-20 minutes to remove excess moisture, then lightly pat them dry with a paper towel.
- Step 2: In a medium mixing bowl, combine the Greek yogurt, minced garlic, finely chopped red onion, fresh dill, lemon juice, remaining kosher salt, and black pepper. Whisk the ingredients thoroughly until the dressing is smooth and evenly combined.
- Step 3: Gently fold the drained and dried cucumber slices into the yogurt mixture, ensuring they are evenly coated with the high-protein dressing.
- Step 4: Cover the salad bowl and refrigerate the cucumber salad for a minimum of 30 minutes. This allows the flavors to meld and the salad to chill thoroughly, which is essential for a refreshing taste.
- Step 5: Before serving, taste the salad and adjust the seasoning if necessary (add more salt, pepper, or a dash of lemon juice for brightness). Serve chilled.
Notes
- Store leftovers tightly covered in the refrigerator for up to 2 days; beyond that, the cucumbers will release too much water, rapidly thinning the dressing.
- For the best crunch and thickest dressing, ensure you drain the cucumbers for the full 20 minutes and gently pat them dry, as excess moisture is the enemy of a creamy yogurt base.
- This cooling, high-protein side dish is an excellent accompaniment to grilled chicken or fish, or serve it simply with toasted pita bread as a refreshing dip.
- To mellow the sharpness of the red onion and prevent it from overpowering the fresh dill and yogurt, soak the chopped onion in cold water for 5 minutes before adding it to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (220g)
- Calories: 110
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Protein: 4g