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Cucumber Salad



  • 1 lb cucumber
  • 1 small onion
  • 3/4 cup greek yogurt
  • 1/4 cup white vinegar
  • 1 tbsp agave
  • 1 tbsp fresh dill (optional)


  1. Slice cucumbers using a knife or a mandolin slicer. Finely chop the onion and dill. Add sliced cucumbers and finely chopped onion to a large bowl.
  2. Mix the Greek yogurt, vinegar, agave, and chopped dill in another bowl. You can also add salt and pepper, depending on your taste.
  3. Pour the mixture over the sliced cucumbers and chopped onion. Mix to combine. Cover the bowl (or transfer the salad to an airtight container) and refrigerate for a few hours (I recommend at least 1 hour) before serving.

Serves 4 side servings.

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