Creamy Cucumber Side

Creamy Cucumber Side

Serves 4
This simple side dish gives a cool note to summer suppers and works well with salmon or lamb. Any mild-flavored vinegar can be used in this warm weather recipe. Recipe courtesy of the cooks at Photo by Sarah Shatz, courtesy of
  • 1 organic English cucumber (about one lb-sized)
  • 1/2 Vidalia onion, peeled
  • 1 teaspoon Kosher salt
  • 1 tablespoon rice vinegar
  • 1 teaspoon organic cane sugar
  • 1/2 cup best quality Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • Zest of one Meyer lemon
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Slice the cucumber and onion as thinly as possible. Place slices in a colander, sprinkle with the salt, stir and seat the colander over a bowl to catch the released liquid. Refrigerate for one hour.

Discard the extra liquid and now rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.

Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill and lemon zest. Chill for an hour, stir again (juices will have settled) and serve.
Nutritional Info: 
Per Serving: 60 calories (25 from fat), 3g total fat, 2.5g saturated fat, 5mg cholesterol, 130mg sodium, 6g carbohydrates, (2 g dietary fiber, 4g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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