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Creamy Cucumber Salad Recipe

Creamy Cucumber Salad Recipe

Creamy Cucumber Salad is so easy, creamy, and refreshing. Made with fresh cucumbers, red onion, sour cream, vinegar, honey, garlic, and dill. It is a refreshing side dish for a hot summer day or any time of the year.

This cucumber salad a staple side salad in every household in Germany. Every German family and region makes it slightly different. It comes in both creamy versions and non-creamy versions. I like the creamy version.

Cucumbers are the star of this recipe. I have so many cucumbers coming from our garden this summer. We love cucumbers and they are much more versatile than you might realize. Cucumbers are always a great part of a healthy diet. They are low-calorie fruit (yes, a fruit!), full of water and other nutrients, including fiber, vitamins A, K and C, potassium and calcium. This Creamy Cucumber Salad is a great way to use up a lot of cucumbers.

Don’t ignore this step! This will help make cucumbers crispy: sprinkle cucumber slices with sea salt and toss. Let cucumbers sit with the salt for about 15 minutes. They will release their excess moisture. Then drain out as much liquid as you can. Discard drained liquid.

Creamy Cucumber Salad Recipe

More Salad Recipes you will Enjoy!
Broccoli Salad with Apples and Cranberries
Cabbage Salad with Peanut Dressing
Asian Cucumber Salad
Cabbage Salad
Cucumber and Bean Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Creamy Cucumber Salad Recipe

Creamy Cucumber Salad is creamy, refreshing, and goes great with just about anything. It’s a must-have summer side dish!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American, German
Servings 6

Ingredients
  

  • 2 large English cucumbers (or 7-10 small cucumbers) (sliced)
  • ½ medium red onion (thinly sliced)
  • ½ teaspoon sea salt
  • ½ cup sour cream
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh dill (chopped)
  • 1 teaspoon honey
  • 1 garlic clove (pressed)
  • Salt and pepper to taste

Instructions
 

  • Sprinkle cucumber slices with 1/2 teaspoon sea salt and toss. Let cucumbers sit with the salt for about 15 minutes. They will release their excess moisture. Then drain out as much liquid as you can. Discard drained liquid.
  • In a medium bowl, mix the sour cream, vinegar, dill, honey, and garlic until well combined. Taste and season with salt and pepper.
  • Add the sliced cucumbers and red onions on top of the sour cream dressing and stir to coat.
  • Serve immediately or refrigerate for about one hour before serving.
Keyword creamy cucumber salad, cucumber salad, cucumbers, salad

Dark Chocolate Bark with Medjool Dates

Dark Chocolate Bark with Medjool Dates

Dark Chocolate Bark with Medjool Dates is an easy no-bake dessert with only four ingredients: Medjool dates, peanut butter, almonds, and dark chocolate. You can serve it around the holidays, gift to friends, or have it as a treat anytime.

Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. Native to Morocco, Medjool dates are just one of hundreds of varieties of dates, but they’re the only one known as “the fruit of kings.” Medjool dates are actually harvested from the date palm, cleaned, sorted and packaged right away. There’s no processing and that’s why you’ll find them in the produce section at the grocery store.

How to make Dark Chocolate Bark with Medjool Dates:
1. First, line a pan (I used a 14in X10in pan) with parchment paper. Next, place a single layer of the Medjool dates on a parchment paper. Use your hands to press them down onto the baking sheet as close together as possible.

2. Drizzle with peanut butter and sprinkle almonds on top. Then, drizzle the melted chocolate on top and use a spatula to spread out evenly.

3. Finally, freeze for about 30 minutes. When the chocolate is set, break into pieces or cut with a sharp knife. Keep in the fridge for best results.

More Dessert Recipes you will Enjoy!
Blueberry Lemon Cake
Peach Blueberry Crisp

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Dark Chocolate Bark with Medjool Dates

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Dark Chocolate Bark with Medjool Dates

Dark Chocolate Bark with Medjool Dates is the perfect quick-fix snack or dessert. It is the perfect healthy dessert to keep in your fridge!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 15

Ingredients
  

  • 12 ounces Medjool dates (pitted and roughly chopped)
  • ½ cup peanut butter (warmed)
  • ½ cup almonds (chopped)
  • ¾ cup dark chocolate (melted)

Instructions
 

  • Line a pan (I used a 14in X10in pan) with a parchment paper.
  • Place a single layer of the Medjool dates on the parchment paper. Use your hands to press them down onto the pan as close together as possible.
  • Drizzle with peanut butter and sprinkle almonds on top. Then, drizzle the melted chocolate on top and use a spatula to spread out evenly.
  • Freeze for about 30 minutes.
  • When the chocolate is set, break into pieces or cut with a sharp knife. Keep in the fridge for best results.
Keyword dark chocolate, dark chocolate bark, dessert, medjool dates, medjool dates bark

Tomatillo Chicken with Zucchini Noodles

Tomatillo Chicken with Zucchini Noodles

This Tomatillo Chicken with Zucchini Noodles recipe is delicious, simple, and healthy, and is pretty much the perfect dinner. This is my go-to recipe for boneless skinless chicken thighs!

Healthy low-carb spiralized zucchini noodles tossed in fragrant tomatillo chicken. Spiralized zucchini noodles are an incredibly fresh and healthy alternative to pasta. They are a fun way to increase the number of vegetables we eat.

You will need a spiralizer to make zucchini noodles. Spiralizers are specialized kitchen gadgets that can turn vegetables into strands of curly noodles. In addition to zucchini, you can use a spiralizer with potatoes, carrots, butternut squash and more.

Tomatillo Chicken with Zucchini Noodles

Do you eat spiralized zucchini noodles cooked or raw? You can absolutely eat them both ways. For this specific recipe, I cook them for a minute or two, until they’re warmed through.

Squash and zucchini
Squash and zucchini are a good source of vitamins and minerals and provide many health benefits. Read more about health benefits of the zucchini: “Health Benefits of Zucchini”.

More Recipes you will Enjoy!
White Wine Tomato Chicken
Chicken Zucchini Fritters
Blackened Cod
Chicken Skewers

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Tomatillo Chicken with Zucchini Noodles

This Tomatillo Chicken with Zucchini Noodles recipe is a light and healthy meal loaded with flavor. Tender chicken cooked in tomatillo sauce pairs perfectly with lightly cooked spiralized zucchini noodles for a delicious dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 6-7 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 16 ounces tomatillo salsa (try before cooking. I like to use the Frontera tomatillo salsa)
  • Salt and black pepper to taste (salsa may have enough salt and spice)
  • 4 medium zucchinis (or two green zucchinis and two yellow squash)
  • Garnishes (optional): fresh cilantro and/or grated Cotija cheese

Instructions
 

  • Sprinkle the chicken thighs with salt and pepper, if needed. Salsa may have enough salt and spice for this dish.
  • Heat the olive oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side.
  • Add the tomatillo salsa and simmer covered for about 15 – 20 minutes. Meanwhile, spiralize the zucchini. Remove the chicken pieces and place in a bowl.
  • Add the spiralized zucchini to the pan with the remaining salsa and toss for a minute or two until they're warmed through.
  • Return chicken to the pan. If desired, garnish with cilantro and grated Cotija cheese, and serve.
Keyword chicken, tomatillo chicken, tomatillo chicken with zucchini