Creamy Cucumber Salad
Updated June 11, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup buttermilk
- 3tablespoons whole-milk plain or Greek yogurt
- 3tablespoons lemon juice
- 1½tablespoons poppy seeds
- ½teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- ¼teaspoon black pepper
- 1½pounds cucumbers, thinly sliced
- 4scallions, green and white parts, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
68 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
- Step 2
Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.
Private Notes
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Cooking Notes
Amy
For future cooking—I recently learned you can buy dry buttermilk powder and it has been a game changer. No more going to the store to buy a half gallon when I need 2 tbsp. You hydrate it with water when needed.
KarenK
Use sour cream instead of buttermilk.
Jerry
I make a simple cucumber salad which is always a winner at holiday feasts: 2-3 English cucs, seedless and peeled, and half a vidalia onion, all thinly sliced. Plus a handful of fresh chopped dill, teaspoon each of salt and sugar, and half teaspoon of pepper. Add a few tablespoons of vinegar, mix well and chill for a few hours. Still good the next day as well. The grandkids love it.
Loretta
Slice and salt the cucumbers, let sit for 20 minutes. This will rid them of excess water, then proceed with recipe, use less lemon juice and add grated lemon peel. It was delish!
Randy
I'm going to add about 1/2 tsp of vinegar to the milk. It won't be exactly the same, but close enough.
Terri Thal
*Another: 2-3 English cucs, seedless and peeled, and half a vidalia onion, all thinly sliced. Plus a handful of fresh chopped dill, teaspoon each of salt and sugar, and half teaspoon of pepper. Add a few tablespoons of vinegar, mix well and chill for a few hours. Still good the next day as well. *Add about 1/2 tsp of vinegar to the milk. It won't be exactly the same, but close enough. *Use sour cream instead of buttermilk.
Michael
It is easier to stock milk and lemons in the frig (or white vinegar). Add a few teaspoons of lemon juice to milk, wait 5 minutes and you have buttermilk.
Karen R
“Family recipe” for 70 years : cuc, sour cream, S&P, fresh chives. That’s it!
Jann Draper Elliott
Made this today.. I needed a quick salad recipe because I have a huge crop of burpless cucumbers and not a lot of time. Didn’t have buttermilk, so just used extra yogurt. Didn’t have scallions, so used a fistful of chives from the garden. I gotta say it is delish!! I am looking forward to making this again as written.
Halina
I sub kefir for buttermilk a lot in baking. But we usually have a lot of buttermilk on hand for cornbread. Not hyperbole when I say it keeps forever. In fact, for fluffy buttermilk pancakes, the older the bottle the better. Excited to try this since sour cream (my traditional cuke dressing) tastes weird to me since I had Covid :/
Ian
This is delicious just as written. Next time I might add thinly sliced radish for a splash of color and to add some sharpness to the salad
karen b
Easy to put together. Nice tangy flavor but seems to missing something.
Ken M
I did this without buttermilk and poppy seeds (not because I don’t respect the recipe, but because I didn’t didn’t have them on hand). I added a little more yogurt for lack of milk. I added fresh dill. Super creamy and delicious made with English cucumbers from my garden. It was a very cooling and light yet satisfying dinner after hot yoga.
Mickela
a table spoon of vinegar to a cup of whole milk makes a decent buttermilk. You can also use lemon but they must be fresh.
Karen R.
Nothing against this recipe but I throw in my two cents here with this simple old family recipe. Cucs, salt and pepper, sour cream and chives.
Durk
Used half a fresh sweet onion from the garden in coarse dice instead of scallions, added a little sugar, used sour cream (reduced fat was fine) with Greek yogurt and dill weed. Didn’t need to peel fresh slicing cukes from the garden. Delish! Added to our Summer rotation!
Jann Draper Elliott
Made this today.. I needed a quick salad recipe because I have a huge crop of burpless cucumbers and not a lot of time. Didn’t have buttermilk, so just used extra yogurt. Didn’t have scallions, so used a fistful of chives from the garden. I gotta say it is delish!! I am looking forward to making this again as written.
note to self
Sour cream instead of buttermilk Dill instead of poppyseed
Ann
It is fine as it is. The charm is in the simplicity. I was so close to adding something else but I was stopped, and rightly so! And buttermilk powder changed my life. I always have the right amount and don't have to come up with substitutions, nor worry about having nearly a quart that needs to be used up.
sircorndog
Woof. So simple & so tasty {with whole trout and buttered bok choy} Northern Michigan
Michael
It is easier to stock milk and lemons in the frig (or white vinegar). Add a few teaspoons of lemon juice to milk, wait 5 minutes and you have buttermilk.
Karen R
“Family recipe” for 70 years : cuc, sour cream, S&P, fresh chives. That’s it!
Kendra
I used dill instead of poppy seeds, since that’s what I had. Same regarding onion instead- thinly sliced & quick pickled in vinegar, drained, then tossed with cucumbers & dressing. Next time I’ll salt & drain cucumbers like others recommended.
ashley
1 cucumber, skinned, sliced, lightly salted, pat dry; 1 healthy dollop of sour cream; 1 1/3 tbsp rice vinegar; 1/4 tsp white pepper. Let sit.
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