Creamy cucumber salad with garlic and mint is a delicious tzatziki style salad perfect for light summer meals and BBQ dinners.
Removing the cucumber’s seeds and slicing it thinly adds delicious crunch and texture to the salad as opposed to the typical style tzatziki where the cucumber is shredded and quite soft in consistency.
The creamy cucumber salad works well with protein like
- Beef
- Lamb
- Turkey
- Chicken
- Tuna (great with both tuna steaks and tuna patties)
- Salmon
- Most types of white fish (like cod and haddock)
- Prawns
- Scallops
- Falafel and lentil patties
If you’re feeling adventurous try replacing a couple of garlic cloves with 1 tbsp of mashed roasted garlic or garlic confit and try adding different herbs to the salad too. It’s really good with both fresh dill and flat-leaf parsley. You can use either or both in combination with the mint.
All in all just a quick and easy salad, perfect for all the sweet crunchy cucumbers and fresh herbs galore available during the summer months!
Creamy cucumber salad
Creamy cucumber salad with garlic and mint is a quick and easy tzatziki style salad, perfect for all the sweet crunchy cucumbers and fresh herbs galore available during the summer months!
Servings 4
Ingredients
- 1 English cucumber
- 4-6 cloves garlic, minced (I used 6 cloves)
- 2 C / 500 ml plain yogurt or Greek style yogurt (I prefer using a yogurt with 5-10% fat content for optimal flavor)
- 4 tsp dried mint
- 2 tsp cracked black pepper
- 1-1½ tsp fine pink Himalayan salt or sea salt (I used 1½ tsp)
Instructions
- Trim off ends of the cucumber and cut in half lengthwise.
- Use a teaspoon to scrape out the cucumber seeds (avoid scraping out the flesh), toss the seeds.
- Place the halved cucumbers cut side down and cut into 1/8″ / 3 mm crescent shaped slices.
- Combine all ingredients in a bowl and mix thoroughly.
- Season to taste.
- Enjoy!
Storage and shelf life
- The cucumber salad stores well in the fridge for 1-2 days. If it separates a bit just stir it together before eating.
Do you want to print the recipe for creamy cucumber salad? I’ve got you!
Creamy cucumber salad
Ingredients
- 1 English cucumber
- 4-6 cloves garlic, minced (I used 6 cloves)
- 2 C / 500 ml plain yogurt or Greek style yogurt (I prefer using a yogurt with 5-10% fat content for optimal flavor)
- 4 tsp dried mint
- 2 tsp cracked black pepper
- 1-1½ tsp fine pink Himalayan salt or sea salt (I used 1½ tsp)
Instructions
- Trim off ends of the cucumber and cut in half lengthwise.
- Use a teaspoon to scrape out the cucumber seeds (avoid scraping out the flesh), toss the seeds.
- Place the halved cucumbers cut side down and cut into 1/8" / 3 mm crescent shaped slices.
- Combine all ingredients in a bowl and mix thoroughly.
- Season to taste.
- Enjoy!
STORAGE AND SHELF LIFE
- the cucumber salad stores well in the fridge for 1-2 days. If it separates a bit, just stir it together before eating.
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