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.