Creamy Cucumber-Veggie Salad

Prep Time
Cook Time
Ready In

"This recipe was mentioned briefly in the intro to my "Loaded Deviled Eggs (No Mayo)" recipe as 1 of the main reasons Siggi married me. It was also my most popular recipe at the site that was "home for us" before Zazz. This version has been updated a bit to allow for the addition of an optional ingredient that Siggi esp favors. The recipe makes a lot, but is easily halved. 20 min has been allowed for ingredient prep. Enjoy!"

Original recipe yields 8 servings


  • Serving Size: 1 (146.2 g)
  • Calories 91.9
  • Total Fat - 3.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 3.8 mg
  • Sodium - 425.5 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 9.4 g
  • Protein - 1.6 g
  • Calcium - 25.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prep all veggie ingredients & olives (if using) as specified in the ingredient list & add to a large bowl as you go.

Step 2

Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute the ingredients).

NOTE #1: The cucumber cut is esp important & key to success. If thin-sliced, most cucumbers wilt, their crunch does not survive & their excess moistur creates a watery mess

NOTE #2: When all ingredients have been combined, the mixture will appear dry & lack the creamy texture you expected. Not to worry as that will change quickly

NOTE #3: The amount of salt used has been left small to allow for personal preferences, so I suggest you taste the salad for this & adjust the salt content B4 serving as desired

Tips & Variations

  • No special items are required

2 Reviews

Susie D

I made a reduced amount of this and wish I had made more! It was different and decidedly delicious. I especially loved the addition of black olives and thought the dill added so much flavor! Thank you for sharing the recipe!


review by:
(20 Sep 2016)

Smells Like Salad

Another easy spring/summer salad! I subbed red bell for green and fresh parsley and dill from the garden. Regular salt for seasoning salt (which I'm not quite sure what that is). A good solid 6 hours of refrigeration helped with flavor. Served with grilled cheese sandwiches and sliced seasonal fruit. Grape and/or small cherry tomatoes are best choice this time of year. I enjoyed the leftovers next day over mixed greens for an easy lunch. Made for First Time Tag.


(27 May 2016)

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