On warm evenings or busy weekdays when you crave something light, fresh, and effortless, this Keto Cucumber Salad delivers the perfect balance of crisp texture and creamy tang. It’s the kind of dish that feels refreshing from the first bite — cool cucumber slices bathed in a rich, dill-kissed dressing that coats every piece in flavor without weighing it down. It’s a simple yet elegant companion to grilled meats, roasted fish, or even a satisfying snack on its own.
The base of the salad is the humble cucumber, but don’t let its simplicity fool you. When sliced thin — especially if you use an English or Persian cucumber — it becomes delicate and tender, yet retains its satisfying crunch. A sprinkle of salt helps draw out excess moisture, intensifying the cucumber’s flavor while preventing a watery dressing. A few slivers of red onion add just the right amount of sharpness and color contrast, making the salad pop visually and on the palate.
The real magic happens in the dressing. Full-fat sour cream (or thick Greek yogurt if you prefer) forms the creamy foundation, brought to life with a splash of apple cider vinegar for brightness. Fresh dill — aromatic and slightly grassy — pairs beautifully with the cooling effect of the cucumber, while garlic powder adds a subtle kick. The result is a dressing that’s rich but not heavy, with a clean, herby tang that clings lovingly to each bite.
After just a short rest in the refrigerator, the salad transforms — the flavors meld, the onions mellow, and every cucumber slice becomes infused with the creamy, tangy dressing. It’s cool and invigorating, the kind of salad that doesn’t try too hard but wins everyone over anyway.
Whether you’re serving it alongside grilled chicken on a summer night or prepping ahead for a week of keto lunches, this cucumber salad is a crisp, creamy, low-carb gem that will quickly become a go-to favorite.
Creamy Keto Cucumber Salad
This salad is a refreshing, keto-friendly addition to your dinner table — ideal for pairing with grilled meats, roasted chicken, or even eaten on its own for a light, satisfying meal.
Ingredients:
- 2 large cucumbers (English or Persian cucumbers work best), thinly sliced
- 1/4 small red onion, thinly sliced
- 1/2 cup sour cream or full-fat Greek yogurt
- 1 tbsp apple cider vinegar (or white wine vinegar)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: 1 tsp Dijon mustard or 1 tsp lemon juice for extra tang
Instructions:
- Slice the cucumbers thinly using a sharp knife or mandoline. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 15–30 minutes to draw out excess moisture. Pat dry with paper towels.
- In a medium bowl, whisk together the sour cream, vinegar, dill, garlic powder, salt, pepper, and optional mustard or lemon juice until smooth.
- Add the cucumbers and sliced red onion to the bowl and toss until well coated with the dressing.
- Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
Optional Variations:
- Vinaigrette version: Swap sour cream for 2 tbsp olive oil and 1 tbsp vinegar or lemon juice.
- Add-ins: Crumbled feta, cherry tomatoes, or avocado for a twist (just adjust macros if tracking carbs).
- Protein boost: Add grilled chicken or salmon on top for a full meal.
