Cucumber-yogurt Salad Recipe

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Cucumber-yogurt Salad

Debra Schweikert


I first tasted this at my cousin's wedding reception back in 1964. Back then, it was made with sour cream (which also works in this recipe). This has a little less fat to it. Back then, a serving was only a few slices. You can slice the cakes into wafer thin slices, put them in a bowl, mix with the dressing and serve a larger portion as a real "salad".

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9 small, 4 large
45 Min
No-Cook or Other


cucumbers (8 inches each)
2 tsp
1 c
plain, low-fat yogurt (regular or greek)
1 Tbsp
fresh lemon juice or 1/2 tablespoon cider vinegar
1/2 tsp
paprika, sweet mild
chopped fresh chives, dill or parsley (for garnish)


1Cut both ends of cucumbers off and score the outside of the cucumbers with a fork (place the for at one end of the cucumber and apply some pressure so the tines of the fork make rows on the cucumber as you draw it down to the othe end, repeating until you have gone all the way around the cuke).
2Cut the cucumber into thin slices, place in a bowl and sprinkle with salt. Cover and let stand in the fridge for 30 minutes.
3Rinse the cucumbers under cold water, drain and chill again while you make the dressing.
4Meanwhile, mix the yogurt with lemon juice or vinegar.
5Place cucumber slices in a single row on a serving platter and top with the yourt mixture. Sprinkle with paprika. Garish with chives, dill, or parsley.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #cucumbers, #yogurt