Cucumber and Red Onion Salad

by Jenn on August 10, 2009

in Budget,Diabetic Friendly,Gluten Free,Salads,Vegetarian

_PAG1091cucumber copy

Mayonnaise is a bane of my existence.  I have never ever liked it, and only if its flavor is so well hidden that I cannot taste it will I even tolerate it.  I have no idea why, that’s just how it is.  There are a number of foods that I have never liked, including mayo, chocolate milk, ketchup, cottage cheese, or the taste of sour cream.  Call me weird, haha.  I certainly made for a strange kid – I mean what kid doesn’t like chocolate milk??  What’s even funnier is the reason for my dislike of  just about every kid’s idea of candy in a glass.  I felt that it tasted fake – it didn’t taste like REAL chocolate, and I liked REAL chocolate so much better.  I guess that was my foodie self showing through even in my younger years, lol.  But I really have no idea about the mayo.

Unfortunately, my distaste for mayo poses problems for me with just about any creamy summer salad out there – potato salad, cucumber salad, many coleslaws, etc.  That’s one big reason why I normally add in TONS of curry powder to chicken salad, so I can’t taste the mayo, lol.  But no longer!  Now that I have been experimenting more with plain yogurt, I have found yogurt to be the perfect substitute for mayonnaise.

This cucumber salad is a great example of my experiments with yogurt in dressings – the result is creamy, cool and refreshing,  just perfect for a warm summer’s day.  And yet, it still packs a punch of flavor.  The yogurt makes it rich and creamy without actually being as indulgent as it tastes – yes, sometimes I do actually make food that is somewhat healthy, haha.  This is also a total budget salad, and amounted to about $1.50 per serving.  Definitely grad student budget friendly and super easy to prepare, and a great way to use up those summer farmer’s market veggies!


Ingredients (2 servings):
1/4 cup plain yogurt
2 tbs. red wine vinegar
1 tsp. mustard
salt, pepper, dill to taste
small pinch oregano
1/4 cup fresh parsley, chopped
1 cucumber, chopped
1/2 red onion, chopped
1 scallion, chopped

1. Combine yogurt, vinegar,  mustard, and seasonings together in a small bowl to make the dressing.
2. Mix the rest of the ingredients together in a medium bowl.  Toss with the dressing.



Cate August 10, 2009 at 2:37 am

I have a cucumber and a red onion in my fridge right now, and I was thinking of doing a sweet rice vinager kind of dressing for it, but now I think I’m going to do this instead. It looks fabulous!

Charli August 10, 2009 at 1:45 pm

I’ve never been a mayo person either. (I’m so with you on the curried chicken salad…) Cucumbers and yogurt go so well together; this is a wonderful idea for a non-mayo summer salad!

Shauna August 10, 2009 at 3:33 pm

This looks delicious and very refreshing.

Bake in Paris August 11, 2009 at 12:39 pm

Looks so delicious. Nice photography and great recipe! Can’t wait to make it come true in my kitchen! Thanks Jenn..


Tanya August 11, 2009 at 10:56 pm

I have never liked mayo either – although I’m not with you on ketchup :-)

Michelle {Brown Eyed Baker} August 11, 2009 at 11:39 pm

Yum! This looks so bright and fresh, and perfect for filling a fresh pita or naan.

Jen @ MaplenCornbread August 11, 2009 at 11:50 pm

This sounds great! I love that you used yogurt!

Auntie Fi August 12, 2009 at 4:25 am

I’m a mayo hater as well, and I’ve found that using Ranch Dressing (light or not, your call) for mayo in potato salad, mac salad, and especially devilled eggs works great! It adds flavor, the texture is spot on when mixed in, and it’s not gag inducing.

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