A refreshing, creamy side dish bursting with vibrant vegetables and zesty flavors—perfect for warm days, quick meals, and health-conscious eaters.
Ingredients (Serves 4)
3 small cucumbers (or 2 medium), thinly sliced
1 small carrot, peeled and grated
1 firm tomato, finely diced
¼ red onion, finely sliced
2 tbsp plain Greek yogurt
1 tbsp light mayonnaise
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tbsp fresh dill, chopped (or substitute with chives)
Salt and freshly ground black pepper, to taste
Optional: Toasted sunflower or sesame seeds for added crunch
Preparation Method
Step 1: Prep the Cucumbers
Slice cucumbers thinly. To reduce excess water:
Sprinkle with a pinch of salt
Let them drain in a colander for 10 minutes
Rinse and pat dry with paper towels
This step helps maintain the salad’s creamy texture.
Step 2: Prepare the Vegetables
Grate the carrot
Dice the tomato finely
Thinly slice the red onion
Set all prepared vegetables aside in a large salad bowl.
Step 3: Make the Creamy Dressing
In a small bowl, whisk together:
Greek yogurt
Light mayonnaise
Lemon juice
Apple cider vinegar
Olive oil
Fresh dill or chives
Season the mixture with salt and black pepper to taste.
Step 4: Combine
Add cucumbers, carrot, tomato, and onion to the salad bowl
Pour the creamy dressing over the vegetables
Gently toss to coat everything evenly
Step 5: Chill and Serve
Cover and refrigerate for 15 to 30 minutes to let flavors meld
Sprinkle with toasted sunflower or sesame seeds before serving for extra texture
Tips and Tricks
Customize It: Add sweet corn, diced bell peppers, radishes, or chickpeas for more substance.
Go Vegan: Use plant-based mayo and yogurt alternatives like coconut or almond yogurt.
Make-Ahead: Prep ingredients in advance, but dress the salad just before serving to avoid sogginess.
Storage: Store leftovers in an airtight container in the fridge for up to 24 hours.
Frequently Asked Questions (FAQ)
