High-protein Creamy Cucumber Salad
A crisp, refreshing cucumber salad that won't turn watery. Made with a thick, high-protein Greek yogurt dressing, it's the perfect cool and creamy side for any meal.
Equipment
- Colander
- large bowl
- Mandoline slicer (optional)
Ingredients
- 2 medium cucumbers, peeled (8 ounces each)
- 1/2 cup full fat Greek yogurt
- 3/4 teaspoon kosher salt
- 1 tablespoon fresh dill
Instructions
Slice and Salt the Cucumbers
- Cut the cucumbers into thin 1/8-inch rounds. For best results, use a mandoline for even slices. Place the slices in a colander set over a bowl.
- Sprinkle the cucumber slices with 3/4 teaspoon kosher salt and toss gently. Let them rest for 15 to 20 minutes to draw out excess moisture.
- Pat the cucumber slices thoroughly dry with paper towels or a clean kitchen towel. This is the key to preventing a watery salad.
Prepare the Dressing
- In a large bowl, whisk the full fat Greek yogurt until smooth and glossy. For an umami twist, you can whisk in 1 tablespoon of white miso paste at this stage.
Combine and Chill
- Add the dried cucumber slices and fresh dill to the bowl with the yogurt dressing. Fold gently until everything is lightly and evenly coated.
- Refrigerate the salad for at least 15 minutes to allow the flavors to meld and to serve it refreshingly cold.
- Serve chilled, garnished with extra fresh dill or cracked black pepper if desired.
Notes
Best Cucumbers: Use English or Persian cucumbers for the best crunch and fewest seeds. If using garden cucumbers, be sure to peel them first.
Yogurt Choice: Full-fat Greek yogurt provides the creamiest, richest texture. Low-fat versions can be used, but the dressing may be thinner.
Make-Ahead: For the best texture, store the salted, dried cucumbers and the dressing separately in the refrigerator. Combine just before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 24 hours. The cucumbers will soften over time.
High-Protein Add-ins: Boost the protein by folding in 1 cup rinsed chickpeas, 1/2 cup crumbled feta cheese, or 1 cup shelled edamame.
Avoid Watery Salad: Do not skip the salting and resting step. This is crucial for drawing out excess water from the cucumbers and keeping the dressing thick.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.