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This easy and inexpensive creamy cucumber salad is a fresh and satisfying side dish, perfect for warm-weather meals, barbecues, summer holidays and balanced meal plans. Inspired by European flavors, it features crisp Persian cucumbers, red onion, sweet corn, and creamy avocado tossed in a tangy sour cream dressing with dill and a hint of red pepper.
Table of Contents
Why You’ll Love This Creamy Cucumber Salad Recipe
- Light, refreshing, and easy to prepare in minutes
- Creamy and flavorful without being heavy
- Budget-friendly and made with simple ingredients
- A great side for grilled pork, steak, or chicken
- Naturally gluten-free and vegetarian
- A European-inspired twist on the classic cucumber salad
- Easy to customize with your favorite fresh herbs or extras like tomatoes, feta, or chives
What You’ll Need to Make a Creamy Cucumber Salad
Salad Ingredients:
- 1 large Persian cucumber, peeled if desired and sliced into thin rounds (use a mandolin or sharp knife)
- ½ red onion, sliced into thin half-moons
- ½ cup canned corn, drained using a colander
- 1 ripe avocado, diced
- A small handful of fresh dill, finely chopped
- Optional: diced tomatoes, chopped parsley, or crumbled feta for extra crunch and flavor
Creamy Dressing:
- 3 tablespoons sour cream (or substitute mayonnaise or Greek yogurt)
- 1 teaspoon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
- A pinch of red pepper flakes (pul biber)
- Optional: 1/2 teaspoon garlic powder or a splash of apple cider vinegar or white vinegar for added tang
How to Make Salad With Creamy Dressing
- Prep the vegetables. Peel and thinly slice the cucumber using a mandolin or sharp knife. Thinly slice the red onion, dice the avocado, and finely chop the fresh dill and any other herbs you’d like to add.
2. Combine the ingredients. In a large bowl, mix together the cucumber, red onion, corn, avocado, and dill. Add any optional ingredients like tomatoes, parsley, or feta.
3. Make the dressing. In a small bowl, whisk together the sour cream, mustard, honey, garlic powder, salt, black pepper, and red pepper flakes. Stir in a splash of apple cider vinegar or white vinegar for extra brightness.
4. Toss the creamy cucumber salad. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
5. Chill and serve. Optionally, refrigerate the salad for 10–15 minutes to let the flavors meld. Serve this creamy cucumber salad cold, garnished with extra dill, chives, or a squeeze of fresh lemon juice.
Recipe Tips
- Use Persian or English cucumbers for the best crunch and minimal excess moisture.
- Always drain vegetables like corn well using a colander to avoid watering down the dressing.
- For a tangier version, substitute sour cream with mayo or mix the two.
- Want more protein? Serve this alongside grilled pork, steak, or even flaky fish.
- Add fresh herbs like chives, parsley, or dill for extra flavor.
Storage
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed within 1 day due to the avocado and creamy dressing.
- Not recommended for freezing.
Nutrition Information (Estimated)
- Serving Size: 1 of 4
- Calories: ~130 kcal
- Protein: 2g
- Fat: 12g
- Carbohydrates: 11g
- Fiber: 2g
- Nutrition values are approximate and may vary depending on ingredient brands and variations used.
More Similar Creamy Salad Recipes You May Like
- Tomato and Avocado Salad
- Napa Cabbage Salad
- Cucumber Bean Tuna and Egg Salad
- Greek Pasta Salad
- Watermelon Strawberry Smoothie
English cucumbers or Persian cucumbers work best because they have thin skin and fewer seeds. You can also use regular cucumbers—just peel them and scoop out the seeds for a better texture.
es! You can make it a few hours in advance. Keep it chilled in the fridge, but for the best texture, add the dressing just before serving so the cucumbers stay crisp.
It’s best enjoyed within 1–2 days. After that, the cucumbers may release too much water and lose their crunch.
Creamy Cucumber Salad
Video
Ingredients
For the Salad:
- 1 large Persian cucumber, peeled and sliced thin (mandolin or sharp knife)
- ½ red onion, thinly sliced into half-moons
- ½ cup canned corn, drained (use colander)
- 1 ripe avocado, diced
- A small handful fresh dill, finely chopped
- Optional: diced tomatoes, chopped parsley, crumbled feta
For the Dressing:
- 3 tablespoons sour cream, or mayonnaise or Greek yogurt
- 1 teaspoon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
- ½ teaspoon garlic powder, optional
- A pinch of red pepper flakes, pul biber
- Splash of apple cider vinegar or white vinegar
Instructions
- Peel and thinly slice the cucumber. Prep the red onion, avocado, dill, and any extras like tomatoes or parsley.
- In a large bowl, combine cucumber, onion, corn, avocado, and dill.
- In a small bowl, whisk together all dressing ingredients until creamy and smooth.
- Pour dressing over the salad. Toss gently to coat evenly.
- Chill for 10–15 minutes, if desired. Garnish with extra dill, lemon juice, or chives. Serve cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
