Creamy Cucumber Salad has a refreshing, tangy Lemon Yogurt Mint Dressing which pairs beautifully with the crunchy fresh cucumber.
This is the sort of salad that’s ideal to serve on the side of rich roasts roasts like Pork with Crispy Crackling or a Slow Cooked Lamb Shoulder. It’s versatile enough to be equally at home alongside other cuisines, like spice-laden Indian curries such as Chicken Tikka Masala or Goan Fish Curry, or Middle Eastern food like Chicken Shawarma.
Creamy Cucumber Salad
We don’t ordinarily associated creamy dressings with the word “refreshing”, but that’s exactly what this salad is! The cucumber salad dressing is made with yogurt so while you get the lovely creamy texture, it’s also tangy and fresh, rather than rich and heavy.
The addition of mint really drives home the refreshing flavours in this salad. And while it is a “western style” salad, the flavours in it make it ideal for serving alongside spice heavy cuisines like Indian food and Middle Eastern food, and meat heavy mains like roasts.
What you need for Creamy Cucumber Salad
Here’s what you need to make this Creamy Cucumber Salad. Simple, easy, and fantastically refreshing!
Best Cucumber for Creamy Cucumber Salad
This cucumber salad can be made with any type of cucumber but I think the best cucumber for this particular type of salad are the Telegraph / English cucumbers – the long ones.Â
These cucumbers are not quite as juicy on the inside so when you bite into them, you still get the refreshing crunch but less water so it doesn’t dilute the creamy dressing when you chew away!
However, this salad is still terrific made with the more common variety of shorter cucumbers (called Lebanese cucumbers in Australia).  In fact, I make this more frequently with these because they are typically very good value year round, whereas the long cucumbers are more expensive certain times throughout the year.
Make this creamy cucumber salad with 2 long cucumbers, or 3 medium cucumbers.
How to make it
Nothing ground breaking here! Just mix the lemon, yogurt, garlic and olive oil to make the Lemon Yogurt Dressing. Then toss with the cumber, onion and mint.
What to serve with Creamy Cucumber Salad
This is the sort of salad that is right at home at a summer banquet! Imagine a table laden with Beef Brisket with BBQ Sauce, piles of BBQ Pulled Pork, sticky Grilled Chicken and sausages. Serve it as a lighter, more refreshing alternative to traditional Coleslaw or Potato Salad made with mayonnaise based dressings.
For cosy Sunday Suppers, have it as a side to meat heavy mains such as Slow Roasted Lamb Shoulder or Lamb Leg – mint and lamb are best mates!
Or go for Greek vibes – the lemon garlic flavour in the dressing is totally on theme. Try a main of Greek Marinated Chicken, Chicken Souvlaki or Greek Meatballs (Keftedes).
And the other cuisine that the flavours of this salad really go well with is Middle Eastern food. The refreshing flavour of this salad goes really well with the spice heavy flavours of food like Chicken Shawarma and Lamb Shawarma, Moroccan Meatballs, Lamb Koftas and Chicken Doner Kebab!
– Nagi x
Watch how to make it
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Creamy Cucumber Salad with Lemon Yogurt Dressing
Ingredients
- 3 cucumbers , standard (or 2 long Telegraph/English cucumbers) (Note 1)
- 1/2 red onion , finely sliced
- 1/4 cup mint leaves , finely chopped (or 2 tsp dried mint)
Creamy Lemon Yogurt Dressing
- 1 cup yogurt , full fat (Greek or plain)
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove , minced
- 1/2 tsp salt and pepper , each
Instructions
- Dressing: Mix ingredients then leave for 20 minutes for the flavours to develop.
- Cucumber: Cut cucumber in half lengthwise, then slice into 3mm / 1/8" thick slices.
- Toss: Place cucumber, onion and mint in a bowl. Pour over Dressing and toss, then serve.
Recipe Notes:
Nutrition Information:
Originally published September 2019, updated for minor housekeeping matters – no change to recipe!
Life of Dozer
Hey! That’s MY seat!!!
Delicious salad, I could eat this every day. I follow the recipe as written and I think it’s best eaten on the day it’s made, can go a little watery overnight.
Thanks Nagi xx
Have made this two nights in a row from cucumbers and red onion growing in the garden and lemons . Delicious! Thank you.
I really loved ur recipe…💜💜💜
Thanks so much Lipika!! N x
Hi, it is a very popular salad in Poland. Only difference is that we peel cucumbers and don’t add an onion. Your salad looks great! Best wishes from opposite side of the globe!!
This recipe taste better than the one at the Indian restaurants I’ve tried. I think it’s the lemon juice than makes it my preference. It’s like a creamy vinaigrette.
Delicious with my roast pork.
We ate this with your lentil curry recipe and it was the perfect balance. Super refreshing. It held up well as leftovers for lunch. Just a little watery the next day but the cucumbers were still crispy. Thank you!
I’m so glad you enjoyed it Coral! N x
So yummy paired with your bbq beef ribs. Can’t wait to make my way through all your recipes lol! One thing, I noticed it was a little watery (pre made it a few hours before dinner) is there a way to prevent that or is it just because of the water in the cucumbers? Thank you!! xx
Hi,
Do you know if you can make this salad ahead or it will become to watery if sitting for a while? Do you also recommend to keep the skin and seeds if using regular cucumbers (no English). Thanks
HI Veronique – you can definitely make ahead and the best way to do it is to remove the seeds so it isn’t watery! Leave the skin on, who has time to peel it (and it’s good for you anyway 😉 ) N x
This is amazing recipe even the kids love it. We had it with the cucumber yogurt side and plain basmati rice. The extra sauce is sooo necessary. “No speck of this shall get left behind” announced my son as he lick his plate clean… luckily this is at home with no guest around or it could get embarrasing
WOW!
I used the lemon yogurt dressing on your avocado corn salad and added shrimp for a complete meal.
Perfect for a warm day!
I’m so glad you enjoyed it Anna! N x
Hai Nagi, could you use dried mint instead of fresh with this and if so how much would you recommend? Thanks!
Yes! I could use a good 2 teaspoons – you want to be able to taste it 🙂 Just added that as a tip in the recipe! N x
Lovely salad, Nagi! Made it just a little while ago for dinner to eat with a Thai style grilled chicken. Super combination and my family loved it. This will probably work with a Satay as well! Definitely adding this to my regular rotation.
I’m so glad you enjoyed it Pascha, thanks so much! N x
Amazing! I just made it! Thank you!
You’re so welcome Tamara!! N x
Does anyone know if this has a strong mint taste?
Hi Judy, it’s not overpowering – but you can just add it to taste or leave it out completely if you prefer – N x
Hi Nagi!
Do you have a copy cat version of the Lemon Herb dressing at Cava?
I don’t sorry Jean!!
Hi Nagy, I am making the salad can I blend it a couple of hours before serving??
I made this today- really nice and refreshing!
I could eat it every day Stephanie!
Love creamy version more than plain one. So much so I would add some sour cream plus 3/4 cubes of camel persion father cheese and always fresh dill . yum, bring summer but not to hot. Oh please do not take Dozers seat…… ha, haaaa
Sounds divine Vera!