🥒 Cucumber Yogurt Dill Salad
A refreshing, creamy, and herb-packed side dish that’s perfect for hot days or as a cooling companion to spicy meals. This salad blends crisp cucumbers with tangy yogurt and fragrant dill, creating something light yet satisfying.
📝 Description
Cucumber Yogurt Dill Salad is a simple, classic dish found in many cuisines (similar to tzatziki-style salads). It combines hydrating cucumbers with creamy yogurt, brightened by fresh dill and a hint of garlic. The result is cool, tangy, and incredibly refreshing.
🛒 Ingredients (Serves 4)
- 2 large cucumbers (thinly sliced or diced)
- 1 cup plain yogurt (preferably thick/Greek-style)
- 1–2 cloves garlic (minced)
- 2 tbsp fresh dill (chopped) (or 1 tsp dried dill)
- 1 tbsp lemon juice or vinegar
- 1 tbsp olive oil (optional)
- Salt to taste
- Black pepper to taste
👩🍳 Instructions
- Wash and slice the cucumbers thinly.
- If cucumbers are watery, lightly salt them and let sit for 10 minutes, then drain excess liquid.
- In a bowl, combine yogurt, garlic, dill, lemon juice, salt, and pepper.
- Add cucumbers and gently mix until well coated.
- Drizzle olive oil on top (optional).
- Chill for 15–30 minutes before serving for best flavor.
🍽️ Servings
- Makes 4 servings as a side dish.
💡 Tips for Best Results
- Use thick yogurt to avoid a watery salad.
- Remove cucumber seeds if they are large and watery.
- Let it chill—flavors develop better when cold.
- Add a pinch of sugar if your yogurt is too tangy.
- For extra crunch, toss in a few chopped walnuts.
🔄 Variations
- Add grated carrot for color and sweetness
- Mix in mint leaves for a fresher twist
- Add a pinch of cumin or paprika for depth
- Turn into a dip by reducing cucumber quantity
🥗 Nutritional Info (Per Serving – Approx.)
- Calories: 90–120 kcal
- Protein: 4–6 g
- Fat: 4–6 g
- Carbohydrates: 8–10 g
- Fiber: 1–2 g
- Calcium: ~10% daily value
🌱 Health Benefits
- Hydrating: Cucumbers are high in water content
- Gut-friendly: Yogurt contains probiotics
- Low-calorie: Great for weight management
- Anti-inflammatory: Dill and garlic provide antioxidants
- Rich in nutrients: Supports digestion and immunity
❓ Q&A
Q: Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it slightly to make it thicker.
Q: How long does it last in the fridge?
Up to 2 days, though best eaten fresh.
Q: Can I make it vegan?
Yes—use plant-based yogurt like coconut or almond yogurt.
Q: What dishes pair well with this salad?
Grilled meats, rice dishes, biryani, or spicy curries.
Q: Why is my salad watery?
Cucumbers release water—salt and drain them beforehand.