With a base of mostly yogurt, this Creamy Cucumber Salad recipe is lower in calories and fat, but still has tons of flavor. A sprinkle of goat cheese (or feta) and fresh herbs really take the taste up a notch.
Toss the cucumber, onion, and salt together in a large bowl. Cover with plastic wrap and transfer to the fridge for at least 1 hour (or up to 4 hours) so the salt can draw out the cucumber’s water and mellow the onion's flavor.
Mix together the yogurt, Greek yogurt, mayo, and dill.
When you’re ready to serve, drain the liquid out off the cucumber and stir the yogurt mixture into the cucumber mixture.
Transfer the salad to a serving dish and sprinkle the goat cheese and parsley on top. Drizzle on the olive oil and sprinkle on the black pepper.
Serve.
Notes
Net Carbs: 8g per serving
How to Make This Salad with Sour Cream: Instead of using a mix of regular yogurt, Greek yogurt, and mayo, you can just use ½ cup sour cream.
Storage: This salad is best served immediately after you add the dressing, but you can store it in an airtight container in the fridge for up to 3 days.