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Creamy Cucumber Dill Salad

Name: Creamy Cucumber Dill Salad
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup Mountain High™ whole milk plain yoghurt Original; 2 teaspoons dried dill or 1 tablespoon fresh minced dill; 1/2 teaspoon garlic powder; Juice of 1/2 lemon; 2 tablespoons white vinegar; 1 teaspoon white sugar; Salt and pepper, to taste; 2 large cucumbers, thinly sliced; 1 large red onion, thinly sliced

2 Ratings

2 Comments

Prep 10 min
Total 20 min
Servings 4

A tangy dill-flavored yogurt dressing is drizzled over fresh cucumbers and red onions. The end result is cool, creamy, and the perfect side salad to serve in the middle of a summer heat wave. MORE+ LESS-

By Wholefully

Updated September 8, 2017

Ingredients

cup Mountain High™ whole milk plain yoghurt Original

teaspoons dried dill or 1 tablespoon fresh minced dill

1/2

teaspoon garlic powder

Juice of 1/2 lemon

tablespoons white vinegar

teaspoon white sugar

Salt and pepper, to taste

large cucumbers, thinly sliced

large red onion, thinly sliced

Steps

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1

In a large bowl, whisk together the yogurt, dill, garlic powder, lemon juice, vinegar, sugar, salt and pepper.
2

Add in the cucumbers and onions, and toss to coat. Taste for seasoning, adding more salt and pepper if necessary.
3

Refrigerate for at least 10 minutes before serving. Yields about 1 cup per serving.

Expert Tips

Feel free to sub in Greek yogurt if that’s what you have—just replace half of the vinegar with milk.
For a prettier salad, run a fork down the side of your cucumbers before slicing—it’ll make nice little ridges in the slices that look beautiful and hold onto the dressing.
The longer this rests in the fridge, the tamer the bite of the red onions gets.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 340mg; 14%
Potassium: 420mg; 12%
Total Carbohydrate: 15g; 5%
Dietary Fiber 2g 10% Sugars 9g
Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you could hop in a time machine and travel back to my kitchen table during summers when I was a kid, you’d probably find this Creamy Cucumber and Red Onion Yogurt Salad (or as we simply called it, “Cucumbers and Onions”) on the table. Like most of the best food in the world, it’s gloriously simple—and tastes way better than you’d think it would based on the short ingredient list. The key to the great flavor? Fresh cucumbers and onions. This salad is perfect for when cucumbers are growing by the bushel-load over summertime. (Seriously, check your farmer’s market; by the time mid-summer rolls around, they might pay you to take some.) This side dish is cool, creamy, and the perfect way to balance out the smoky flavor of grilled food. You can also spiralize or very thinly slice the cucumbers and onions and make it into a slaw that is great on top of pulled pork!