I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.
I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!
Although this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.
Also try my creamy dill broccoli slaw!
Creamy Cucumber Salad
Servings 6 -8 servings
- 1 cup mayonnaise
- 1/4 cup sugar
- 4 teaspoons white vinegar
- 1/2 teaspoons dry dill weed about a teaspoon of fresh, minced
- 1/2 teaspoons Kosher salt
- 4 medium cucumbers peeled and sliced
- 3 green onions chopped
In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
Add the cucumbers and onions. Toss.
Cover and chill at least one hour before serving.
You could’ve just knocked me over with a feather. Silly me, having low expectations for a salad with roasted beets, dill and cucumber. I couldn’t have been more wrong. This salad is fantastic. It’s almost exactly like my favorite, my mom’s creamy cucumber salad, with the addition of roasted beets.
This roasted beet and dill cucumber salad is a great fall dish, and would be perfect served with a Thanksgiving turkey. I love the creaminess of the dressing with the cool crisp cucumbers, followed by that great earthy beet flavor, with a hint of sweetness from roasting them.
Also try my roasted vegetable stuffed mushrooms.
Roasted Beet and Dill Cucumber Salad
Servings 6 -8 servings
- 2 pounds beets trimmed Try and get beets that are roughly all the same size. Smaller beets will cook faster.
- 1/2 cup ice
- 1 tablespoon vegetable oil
- 1 tablespoon plus 2 teaspoons white vinegar
- Kosher salt and freshly ground black pepper
- 1 cucumber sliced thin
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh dill or 2 teaspoons dried
Fire up your grill for high-heat direct cooking. You want to get your grill to 450 F or higher. Alternatively, you can roast the beets in the oven set to 450 F.
Place the beets on a large piece of aluminum foil.
Add the ice and seal the foil tightly.
Place over direct heat and cook for 45 minutes or until the beets are fairly tender when poked with a knife or skewer.
Remove beets from grill and carefully open the foil.
Let cool slightly then remove the skin from the beets and slice.
Place beets in a medium bowl with the oil, 1 tablespoon of the vinegar, and salt and pepper to taste. Stir gently to combine.
In another bowl, gently combine the cucumber, remaining 2 teaspoons of vinegar, sour cream, dill, and salt and pepper to taste.
Serve by placing beets on a dish, then add the cucumbers on top.
I was making grilled lamb gyros the other day and figured I’d better scout around for a Greek-inspired side dish. I didn’t want to do the ‘usual’ Greek salad, but I wanted something light. These little Greek salad bite appetizers worked just great as a side. Anita’s a big fan of sun-dried tomatoes and Kalamata olives, so she really liked these. The basil sprinkled on top really brings these little morsels together.
I think that the cucumbers made for a great vessel for these Greek salad bites. But really, you don’t have to use them. You can substitute your favorite cracker instead.
Also try my grilled zucchini roll-ups.
Greek Salad Bites
- 4 ounces cup feta cheese crumbled
- 1/2 cup Greek yogurt
- 1/4 cup fresh parsley chopped
- 2 tablespoons sun-dried tomatoes packed in oil drained, chopped
- 2 garlic cloves minced
- 1/2 teaspoon freshly ground black pepper
- 1 cucumber
- 1/4 cup pitted Kalamata olives chopped (sliced would work also)
- Dried basil crumbled
Fold together the feta, yogurt, parsley, sun-dried tomatoes, garlic, and black pepper in small bowl. Cover and chill for at least 2 hours, up to 24.
Slice cucumber into slices.
Spoon mixture onto the tops of the cucumbers.
Sprinkle tops of cucumbers with the olives, followed by a pinch of the crumbled dried basil.