When summer arrives, I prefer simple, refreshing dishes — and this creamy cucumber salad is a perfect example. Ready in about 10 minutes, it uses straightforward ingredients and makes a light, flavorful side for BBQs, picnics, or weeknight dinners. The recipe yields six servings at roughly 40 calories each (1 SP on MyWW and 1 PP on WW personal points).
Ingredients
- 2 large English cucumbers
- 1/2 red onion, diced
- 1/4 cup fat-free sour cream
- 1/4 cup plain 0% Greek yogurt
- 2 Tbsp reduced-calorie mayonnaise
- 1.5 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- 3 Tbsp fresh chopped dill
- Pinch of salt and pepper
Why you’ll love this salad
This creamy cucumber salad is cool, tangy, and easy to make. The combination of sour cream, Greek yogurt, a touch of mayo, vinegar and lemon keeps the dressing light yet creamy, while fresh dill brightens the flavors. It’s a versatile side that complements grilled meats, sandwiches, or heavier comfort dishes.
It comes together in minutes and is ideal for casual gatherings or a quick, healthy addition to any meal.
I prefer English cucumbers because they’re essentially seedless and hold up well. You don’t need to peel them; the skin is thin and adds texture and color, but peel if you prefer.
For the best texture, serve the salad the same day. Cucumbers release water and soften over time, so prepare it no more than an hour before serving. You can mix the dressing ahead and chill it until you’re ready to combine.
Store leftovers in an airtight container in the refrigerator for 1–2 days, though it’s best enjoyed the day it’s made.
Creamy cucumber salad
Servings: 6 | Prep: 10 mins | Cook: 0 mins
Ingredients
- 2 large English cucumbers
- 1/2 red onion, diced
- 1/4 cup fat-free sour cream
- 1/4 cup plain 0% Greek yogurt
- 2 Tbsp reduced-calorie mayonnaise
- 1.5 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- 3 Tbsp fresh chopped dill
- Pinch of salt & pepper
Instructions
- Slice the cucumbers thinly and place them in a bowl. Dice the red onion and add it to the cucumbers.
- In a separate bowl, whisk together the sour cream, Greek yogurt, mayonnaise, white vinegar, lemon juice, chopped dill, salt and pepper until smooth.
- Gently toss the dressing with the cucumber and onion until evenly coated. Chill briefly if desired. This recipe makes six servings, about 1/3 cup each.
Notes
Personal Points: 1 (using WW recipe builder). Smart Points: 1 (Blue/Green/Purple). Points Plus: 1.
Nutritional info per serving (approximate): Calories 40; Fat 1.3g; Saturated fat 0g; Carbs 2.3g; Fiber 0g; Sugar 0.3g; Protein 1.3g (calculated with all ingredients).
