Cucumber Ribbon Salad with Yogurt Herb Dressing

4.58 from 7 votes

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.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Diet: Vegetarian

Servings:

Using a spiralizer, cut the cucumber into ribbons with the ribbon blade. If you don’t have a spiralizer, use a vegetable peeler to make ribbons, or thinly slice the cucumber in half moons using a sharp knife.
1 English cucumber
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.
½ cup nonfat plain Greek yogurt , 1 tablespoon minced fresh chives, ¼ cup minced fresh parsley, 1 tablespoon minced fresh dill, salt and pepper to taste
Mix dressing into cucumbers and stir well to combine. Best served immediately but if you're not ready, refrigerate until ready to serve.

Cucumbers: I prefer English cucumbers to regular cucumbers. The skin is tender and the cucumbers contain less seeds. If you can’t find them, regular cucumbers can be substituted but for best results, peel the cucumbers and seed them if the seeds are large.
Yogurt choices: For a creamier salad, substitute 2% or full-fat Greek yogurt. Sour cream is good, too. Regular (not Greek) yogurt tends to separate and can make the salad too watery.
Storage: Although the salad is best eaten immediately, it can be refrigerated in a covered container for up to two days. The salad may get a little watery and the cucumber will get slightly softer. You can refresh the salad by adding freshly cut cucumbers; stir well to combine.
Dairy-free: For a dairy-free cucumber salad, try this cucumber onion salad.

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