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Overhead View of Creamy Cucumber Salad in White Bowl

Creamy Cucumber Salad Recipe

With a base of mostly yogurt, this Creamy Cucumber Salad Recipe is lower in calories and fat, but still has all the flavor! A sprinkle of goat cheese (or feta) and fresh herbs really take the taste up a notch.
Course Salad
Cuisine American
Prep Time 15 minutes
Servings 4 servings
Calories 139kcal


  • 1 pound Persian cucumbers or Kirby cucumbers or English cucumbers, thinly sliced
  • 1 small red onion thinly sliced
  • 1/2 teaspoon salt
  • 4 tablespoons plain yogurt
  • 2 tablespoons plain Greek yogurt or labneh or sour cream
  • 2 tablespoons mayo
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dill
  • 2 ounces goat cheese crumbled
  • 2 tablespoons chopped fresh parsley or mint leaves
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon black pepper


  • 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.
  • Mix together the yogurt, Greek yogurt, mayo, and dill.
  • When you’re ready to serve, 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.


  • Net Carbs: 7g per serving
  • You can use feta instead of goat cheese if you prefer.
  • Instead of using a mix of regular yogurt, Greek yogurt, and mayo, you can just use 1/2 cup sour cream.


Calories: 139kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 404mg | Potassium: 260mg | Fiber: 1g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg