Description
Cucumber Ribbon & Dill Yogurt Salad is a refreshing salad made from thin ribbons of cucumber combined with a creamy yogurt dressing infused with lemon, garlic, and fresh herbs. This dish brings together the crispness of cucumber with the tangy creaminess of Greek yogurt, making it the perfect balance of flavors and textures. It’s light and cooling, with a burst of freshness from the dill and mint.
Ingredients
For the Salad:
2 large English cucumbers (or 4 small Persian cucumbers)
1 small shallot, very thinly sliced (optional)
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, chopped (optional for brightness)
For the Yogurt Dressing:
¾ cup (180 g) plain Greek yogurt (whole-milk preferred for creaminess)
1 tbsp extra virgin olive oil
1 tbsp lemon juice (plus more to taste)
1 tsp lemon zest
1 small garlic clove, finely grated or pressed
½ tsp honey (optional, balances the tang)
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Cucumbers
Wash and dry the cucumbers.
Using a vegetable peeler or mandoline, shave them into long, thin ribbons.
Place in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to release excess moisture.
Pat dry gently with paper towels.
2. Make the Dressing
In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice and zest, garlic, honey, salt, and pepper until smooth and creamy.
Stir in fresh dill (and mint, if using).
3. Assemble
Add the cucumber ribbons and shallots to the dressing.
Toss gently to coat — avoid overmixing so ribbons stay intact.
Taste and adjust seasoning with more lemon, salt, or pepper as needed.
4. Serve
Transfer to a serving platter or shallow bowl.
Garnish with a few extra sprigs of dill, a drizzle of olive oil, and freshly cracked pepper.
Serve chilled or at cool room temperature.
Notes
For extra crunch and flavor, sprinkle toasted almonds or sunflower seeds on top. A squeeze of fresh lemon juice just before serving brightens the flavors beautifully!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Cucumber Dill Salad, Yogurt Cucumber Salad, Fresh Dill Yogurt Salad, Cucumber Salad with Greek Yogurt, Summer Cucumber Salad