Cucumber and Yogurt Cream
- Gluten Free
- Vegetarian
- Energy Kcal 157
- Carbohydrates g 3.7
- of which sugars g 3.3
- Protein g 2.3
- Fats g 14.7
- of which saturated fat g 2.65
- Fiber g 0.7
- Cholesterol mg 3
- Sodium mg 944
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Very low
PRESENTATION
Cool, fresh flavor from creamy cucumber salad brings something extra to family meals, especially when the weather turns warm or you're heading to a backyard barbecue. The crisp, juicy bite of cucumber yogurt salad and the smooth, tangy Greek yogurt dressing promise a crowd-pleasing combo that's great for all kinds of gatherings—weekend cookouts, easy weeknight dinners, casual luncheons, or potlucks. With its tzatziki-inspired taste, bright herbal notes, and that nice, cool finish every bite brings, this salad looks as good as it tastes. You get those cheerful green cucumber slices, that undeniably good creamy coating, and subtle flecks of fresh herbs—a simple presentation that makes everything feel a little more fun. Folks of all ages really appreciate how a simple cucumber side dish recipe like this one adds a refreshing balance right next to spicier main dishes, or compliments plates of juicy grilled meats.
Families rely on cucumber salad for a reason—when you're busy but want a dish that feels both healthy and delicious, it always delivers. The flavor changes up so easily, too: make it more of a dill cucumber salad one day, go heavier on garlic another, or toss in extra herbs to match your main dish... pretty nice to have a side that's this versatile. Like other easy Greek salads, it's a hit with kids (a good intro to veggies) and adults who want that creamy, tangy kick. Serving ideas? Works well alongside burgers, grilled chicken, kabobs, or just as a cool snack. You can finish it up with more dill and a quick twist of black pepper—makes the presentation POP. Families love having a cucumber yogurt salad on the table since it checks off something cool, flavorful, and filling without much fuss. Once you try it, you'll probably find yourself bringing this salad out for all kinds of meals year-round...it just fits right in.
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- INGREDIENTS
- Ingredients for the Cucumber Cream
- Cucumbers 2 cups (480 g)
- Natural plain yogurt ½ cup (100 ml) - creamy
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Vegetable broth 3.4 cups (800 ml)
- Shallot 2 oz (60 g)
- Dill to taste
- Lemon peel 1 - untreated
- Fine salt to taste
- Black pepper to taste
How to prepare Cucumber and Yogurt Cream
To prepare the cucumber and yogurt cream, start by preparing the Vegetable broth. Then wash and dry the vegetables. Next, clean and finely chop the shallot 1. Trim the cucumbers, cut them into slices 2, and then into small cubes 3: set aside.
Now finely chop the dill 4 and set it aside. Everything is now ready for preparation. Take a non-stick pot with high sides. Sauté the shallot with a drizzle of oil 5. Stir it occasionally for even cooking until it turns golden. Then deglaze with a ladle of water 6.
Add the cucumber cubes 7 and cook them for a few minutes, stirring with a spatula 8. Now, add the hot vegetable broth 9.
Add the dill 10 and cover with a lid 11. Let it simmer gently for about 20-25 minutes. After this time, turn off the heat and let it cool slightly. Transfer to a high-sided container 12.
Blend with an immersion blender until you get a smooth cream 13. Pour the cream into a large bowl, adjust with salt and pepper 14, and grate in some untreated lemon zest 15.
Add the yogurt 16. Mix the ingredients 17 and now your cucumber and yogurt cream is ready to be enjoyed 18!