Fresh, creamy, and delightfully crunchy, this healthy Concombre Crème is everything you want in a light, satisfying salad. With thin ribbons of cucumber, pops of edamame, crunchy carrots, and a tangy yogurt-based dressing, it’s a refreshing dish that feels indulgent but is actually good for you. Whether you enjoy it as a side or scoop it straight from the jar, this salad is here to make healthy taste amazing.

Behind the Recipe

This one was born on a hot afternoon when I craved something cool and creamy, but still nourishing. I had cucumbers, a little Greek yogurt, and a drawer full of crunchy veggies — and the first spoonful of this salad stopped me in my tracks. Creamy without being heavy, vibrant without being too sharp, it was everything I needed and then some. It became a fridge staple, a go-to meal prep hero, and honestly, a small obsession.

Recipe Origin or Trivia

“Concombre” is the French word for cucumber, and while this isn’t a traditional French dish, it definitely nods to their love of fresh produce and creamy sauces. You’ll see variations of creamy cucumber salads across many cultures — from German gurkensalat to Indian cucumber raita. This healthy twist keeps the richness but skips the excess calories, using yogurt instead of mayo or sour cream, and packing in extra veggies for texture and nutrients.

Why You’ll Love Creamy Cucumber Salad

This recipe brings the crunch, the cream, and all the good stuff with none of the guilt.

Versatile: Serve it as a side dish, spread it in wraps, or eat it straight as a meal.

Budget-Friendly: Uses affordable, simple ingredients you probably already have.

Quick and Easy: Ready in under 15 minutes with zero cooking required.

Customizable: Add more veggies, swap herbs, or spice it up — it’s super flexible.

Crowd-Pleasing: Creamy, colorful, and refreshing — perfect for gatherings.

Make-Ahead Friendly: Stays crisp and flavorful even after a day or two.

Great for Leftovers: Delicious as a spread in sandwiches or scooped on top of toast.

Chef’s Pro Tips for Perfect Results

Simple tricks make a big difference in a salad like this.

Use a mandoline or vegetable peeler to get thin cucumber ribbons.
Salt the cucumbers and let them sit for 10 minutes to draw out excess moisture.
Choose thick, full-fat Greek yogurt for a rich, creamy dressing.
Chill the salad before serving to let the flavors meld.
Add a spoon of Dijon mustard or lemon zest to boost the tanginess.

Kitchen Tools You’ll Need

Just a few tools, and you’re ready to go.

Mandoline or Peeler: For slicing cucumbers into thin ribbons.

Mixing Bowl: To toss and coat everything evenly.

Spoon or Tongs: To gently mix without breaking the ribbons.

Grater or Julienne Peeler: For prepping carrots.

Glass Jar or Container: For storing or serving with a visual pop.

Ingredients in Creamy Cucumber Salad

This mix of crunchy veggies and creamy dressing hits all the right notes.

Cucumber: 1 large, thinly sliced or ribboned. Fresh, hydrating, and crunchy.
Carrot: 1 medium, julienned or shredded. Adds sweetness and texture.
Edamame: ½ cup, cooked and shelled. For plant protein and color.
Red Onion: ¼ small, thinly sliced. Adds sharpness and contrast.
Greek Yogurt: ½ cup. Creamy base that lightens the whole salad.
Lemon Juice: 1 tablespoon. Brings acidity and freshness.
Olive Oil: 1 tablespoon. Adds smoothness to the dressing.
Dijon Mustard (optional): 1 teaspoon. Boosts the flavor with a little zing.
Salt: ¼ teaspoon. Enhances all the flavors.
Black Pepper: ⅛ teaspoon. Adds just a hint of spice.
Fresh Dill or Chives: 1 tablespoon, chopped. For that herby lift.

Ingredient Substitutions

Feel free to make this salad your own.

Greek Yogurt: Use sour cream, plant-based yogurt, or labneh.

Edamame: Try green peas or chickpeas.

Carrot: Swap for shredded beet, bell pepper, or radish.

Dijon Mustard: Use grainy mustard or leave it out for a milder taste.

Fresh Herbs: Use parsley, mint, or basil depending on what you have.

Ingredient Spotlight

Cucumber: Cool, crisp, and hydrating — the ultimate summer vegetable, and the perfect base for this creamy salad.

Greek Yogurt: Thick, tangy, and protein-packed, it replaces mayo without sacrificing creaminess.

Instructions for Making Creamy Cucumber Salad

Let’s bring it all together in just a few simple steps. Here’s what you’re going to follow.

Preheat Your Equipment:
No preheating needed, but keep your mixing bowl chilled for a crisp finish.
Combine Ingredients:
In a bowl, whisk together Greek yogurt, lemon juice, olive oil, mustard, salt, and pepper until smooth.
Prepare Your Cooking Vessel:
Slice cucumber into ribbons and set in a colander with a pinch of salt. Let sit for 10 minutes, then gently pat dry.
Assemble the Dish:
Add the cucumber, carrots, edamame, and red onion to the dressing. Toss gently to coat everything evenly.
Cook to Perfection:
Let the salad chill in the fridge for 15–20 minutes to enhance flavor and texture.
Finishing Touches:
Sprinkle chopped herbs on top and give it a final stir. Taste and adjust seasoning if needed.
Serve and Enjoy:
Serve in a glass jar, bowl, or plate — it’s ready to refresh your day.

Texture & Flavor Secrets

This salad shines in its contrast — crisp cucumber and carrot against smooth yogurt, with tender edamame popping through and red onion giving a subtle bite. The flavor is fresh and creamy, with a tangy kick from the lemon and mustard, and herbaceous notes that make it feel extra fancy.

Cooking Tips & Tricks

Little tweaks can make this salad even better.

Chill your bowl and veggies before mixing to keep everything extra crisp.
Add toasted seeds (like sesame or sunflower) for extra crunch.
Use a splash of vinegar if you want more acidity.
Make a double batch — it keeps well and disappears fast.

What to Avoid

Avoid these common missteps to keep things fresh and flavorful.

Don’t skip salting the cucumbers: It keeps the salad from getting watery.
Avoid overmixing: You want to coat, not mash.
Don’t use runny yogurt: Thick Greek-style works best for texture.

Nutrition Facts

Servings: 2–3
Calories per serving: 120

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

This salad holds up beautifully for 2–3 days in the fridge. Make it ahead for meal prep, picnics, or a quick grab-and-go lunch. Store in a sealed container or jar. If it releases some liquid over time, just give it a quick stir before serving.

How to Serve Creamy Cucumber Salad

Serve it chilled in a glass jar or bowl for that layered visual effect. It pairs well with grilled meats, sandwiches, or even as a topping for grain bowls. You can also serve it as a creamy dip with crackers or pita chips.

Creative Leftover Transformations

If you’ve got extra, turn it into something new.

Add to wraps or sandwiches for a creamy crunch.
Toss with cold cooked pasta for a quick salad upgrade.
Spread on toast or flatbread for a veggie-packed snack.

Additional Tips

Use a zester to add a touch of lemon zest for a bright finish.
Add chopped nuts like almonds or walnuts for extra texture.
Mix in a spoonful of hummus for a Mediterranean twist.

Make It a Showstopper

Layer the salad in a tall glass jar with visible ribbons and color contrast for a visual wow. Top with a swirl of yogurt, a few fresh herbs, and a sprinkle of black sesame seeds. Serve on a wooden board with crispbread or crackers on the side.

Variations to Try

Spicy Cucumber Crème: Add chili flakes or hot sauce to the dressing.
Avocado Edition: Mix in diced avocado for extra creaminess.
Asian-Inspired: Use rice vinegar, sesame oil, and cilantro instead of lemon and dill.
Tangy Pickled Twist: Add a few pickled red onions or capers.
Protein Boost: Stir in canned tuna, shredded chicken, or tofu cubes.

FAQ’s

1. Can I make this dairy-free?

Yes, use a plant-based yogurt like almond or coconut yogurt.

2. How long does it keep?

Up to 3 days in the fridge.

3. Can I use sour cream instead of yogurt?

Absolutely — it will be a little richer.

4. What’s the best cucumber to use?

English or Persian cucumbers are ideal because they’re crisp and low in seeds.

5. Can I prep it ahead?

Yes, but mix just before serving for best texture.

6. What else can I add?

Chopped nuts, seeds, or chickpeas all work well.

7. Is it kid-friendly?

Yes — skip the onion and mustard for a milder version.

8. Can I blend the dressing?

Yes, blending gives an even smoother consistency.

9. Is it good for meal prep?

Definitely! It holds up well and stays fresh for a few days.

10. Can I add grains?

Sure — mix in quinoa, bulgur, or couscous for a full meal.

Conclusion

Healthy doesn’t have to be boring, and this Concombre Crème is proof. It’s creamy, colorful, packed with texture, and bursting with flavor. Whether you serve it up as a side, scoop it into wraps, or eat it straight from the bowl, this one’s going to be your new favorite way to love your veggies. Trust me — once you try it, you’ll be making it on repeat.