Creamy Cucumber Salad
A quick and creamy cucumber salad made with Persian cucumbers, avocado, corn, dill, and a tangy sour cream dressing. This light and refreshing side dish is perfect for barbecues, balanced meal plans, or everyday meals. Ready in just 10 minutes!
Servings: 4
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.
Video
[adthrive-in-post-video-player video-id="NZz1nkvl" upload-date="2025-05-24T14:57:21.000Z" name="Creamy Cucumber Salad (1).mp4" description="null" player-type="default" override-embed="default"]
Notes
Best served fresh the day it’s made.
Works well as a side for barbecue, grilled pork, or steak.
For a lighter version, use Greek yogurt instead of sour cream.
Add fresh herbs like chives or parsley for extra flavor and crunch.
Nutrition
Calories: 127kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 52mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.4mg
