Cucumber Ribbon Salad with Yogurt Herb Dressing
This cucumber ribbon salad is easy to make and is full of great flavor but without any fat, thanks to a creamy yogurt herb dressing.
I just love cucumbers. They are so refreshing, so light, and yet so full of flavor. This salad is a great side dish if you’re having a barbecue or anything grill related in the summer. It provides a needed freshness and lightness to an otherwise heavy meal.
Cucumbers are always in season, though, so this salad is welcome any time of the year. Whether you’re cooking burgers outside or pulled pork in your slow cooker on a cold winter day, this salad will fit right in. It makes a great lunch, too.
About this easy salad
Cucumber salad is super refreshing thanks to the fresh, crunchy cucumbers and tons of fresh herbs. I use chives, parsley and dill but any combination of fresh herbs works well. Dill goes especially well with cucumbers though. Sort of like dill pickles, right?
Other than the herbs, the dressing is very simple and easy – yogurt, salt and pepper are the only other ingredients you’ll need. Use fat-free, low-fat, or regular yogurt, it’s up to you.
If you have one, use a spiralizer to cut the cucumbers into pretty ribbons. If you haven’t jumped on the spiralizer bandwagon yet, it’s okay (although I’d argue you should — I love mine!). A vegetable peeler works well to make thin ribbons (watch this video) or just cut the cucumbers into thin slices or half moons with a sharp knife, the thinner the better.
Hope you love this easy, light, and refreshing salad.
Make it your own
- Try a different dressing. Blue cheese dressing, Green goddess dressing, or lemon basil vinaigrette are really great choices.
- Sprinkle the salad with feta cheese, Parmesan curls, or blue cheese.
- Add more veggies. Thinly sliced radishes, tomatoes, or carrots taste great in this salad.
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- 1 English cucumber
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon minced fresh chives
- 1/4 cup minced fresh parsley
- 1 tablespoon minced fresh dill
- salt and pepper to taste
- Using a spiralizer, cut the cucumber into ribbons with the ribbon blade. If you don’t have a spiralizer, use vegetable peeler to make ribbons or thinly slice the cucumber in half moons.
- In a small bowl, mix together Greek yogurt, chives, parsley, dill, salt and pepper. Taste dressing and season with more salt and pepper as needed.
- Mix dressing into cucumbers and stir well to combine. Best served immediately. Store in fridge.
- I prefer English cucumbers to regular cucumbers. The skin is less tough and the cucumbers contain less seeds. If you can’t find them, regular cucumbers can be substituted but you may want to peel the cucumbers.
Nutrition Information:Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 35Total Fat: .3gSaturated Fat: 0gCholesterol: 2mgSodium: 17mgCarbohydrates: 4gFiber: .5gSugar: 2.5gProtein: 4g