Green Goddess Cucumber Salad

Deliciously creamy Cucumber Salad - made even more delicious with the addition of fresh herbs and Green Goddess Dressing! This salad is crunchy, creamy, fresh, and perfect for spring!

Print Pin

Prep Time: 15

Servings:

Calories: 119kcal

Author: Cathy Trochelman

Equipment

1 mandoline slicer

Ingredients

Cucumber Salad

3 cups cucumbers thinly sliced
1/2 cup green onions thinly sliced
1/4 cup radishes thinly sliced
1/4 cup fresh herbs minced, I used basil, parsley & chives
1-2 jalapeños minced
1/2 cup Green Goddess Dressing or to taste

Green Goddess Dressing

3/4 cup mayo
3/4 cup sour cream OR plain Greek yogurt
1 cup fresh herbs I used a combination of parsley & basil
3 Tablespoons fresh chives chopped
2 Tablespoons lemon juice
2 teaspoons anchovy paste
2 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

Green Goddess Dressing

Add all ingredients to a food processor. Blend until smooth and creamy, scraping the sides of the bowl as necessary.

Cucumber Salad

Slice the cucumbers, radishes, and onions into thin slices. I used a mandoline on the cucumbers for super thin, even slices, but a sharp knife will also work.
Mince the jalapeños, removing seeds and membranes as desired for less heat. Mince the fresh herbs.
Assemble the vegetables in a large bowl. Add the dressing and toss to coat.
Garnish with minced herbs and fresh cracked pepper as desired.

Notes

Recipe Variations

Use any type of cucumbers (I used Persian)
Add sliced avocado
Substitute sliced red onion for the green onion
Add broccoli, pea pods, or edamame for extra green color
Add crumbled feta or queso fresco
Add garlic powder, onion powder, Tajin, or any of your favorite seasoning blends
Add shredded chicken, shrimp, or any of your favorite proteins

Storage Tips

Leftover Cucumber Salad can be stored in an airtight container in the refrigerator and is best eaten within 2-3 days. I would not recommend freezing.

Nutrition