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Creamy Cucumber Salad

Nothing can beat a Creamy Cucumber Salad when it comes to quick, healthy, and refreshing recipes. This dish is light, Perfect for hot summer days, cooling, and balancing tanginess packed with flavors, made with simple ingredients and spice, a touch of sweetness. cucumber, yogurt, lemon, and spices, it’s digestion and weight management
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 peoples
Course: Healthy, Low Calorie Meal, Salad
Cuisine: American, Indian, Japanese
Ingredients Method Notes

Ingredients
  

Ingredients You’ll Need
  • 1 large cucumber – thinly sliced
  • ½ cup curd yogurt – fresh and thick
  • 1 teaspoon lemon juice
  • ½ teaspoon chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon black salt or regular salt
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon honey optional, for a sweet balance
  • Fresh coriander leaves – finely chopped

Method
 

Step-by-Step Recipe for Creamy Cucumber Salad
    Step 1: Prepare the Cucumber
    1. Wash the cucumber thoroughly and cut it into thin slices. You can peel it or keep the skin on for extra crunch and fiber.
    Step 2: Make the Creamy Base
    1. In a small glass jar or mixing bowl, add curd (yogurt), lemon juice, chili flakes, black pepper, black salt, and roasted cumin powder. Whisk until smooth and creamy.
    Step 3: Mix It All Together
    1. Add the sliced cucumbers into the creamy yogurt mix. Toss well so the cucumber absorbs all the flavors.
    Step 4: Add Freshness
    1. Top with freshly chopped coriander leaves for a burst of color and freshness. If you like a slight sweetness, drizzle in some honey.
    Step 5: Serve & Enjoy
    1. Chill for 10 minutes before serving for an even more refreshing taste. Serve it in small bowls, or for a fun presentation, you can serve it directly in a glass jar.
    Serving Suggestions
    1. Pair with grilled dishes like kebabs or paneer tikka.
    2. Serve as a cooling side dish with biryani or pulao.
    3. Enjoy it as a healthy snack in the evening.
    4. Replace heavy salad dressings and use this as a dip for veggie sticks.
    Customization Ideas
    1. Protein Swap: Replace tofu with paneer, tempeh, chickpeas, or grilled chicken.
    2. Spice Level: Add extra chili flakes/green chilies for heat, or reduce spices for a mild version.
    3. Sauce Twist: Try honey-garlic, sweet chili, or teriyaki for a flavor change.
    4. Healthier Version: Air fry or bake instead of deep-frying, and use whole-wheat flour instead of refined.
    5. Veggie Boost: Add bell peppers, broccoli, or baby corn for more crunch and nutrition.

    Notes

    Frequently Asked Questions (FAQs)

    1. Can I make this ahead of time?
       Yes! You can prepare the base (like marinated tofu/chicken or sauce) a few hours earlier and cook fresh when serving for the best flavor.
    2. Is this recipe vegan/vegetarian?
       If it’s tofu-based, yes it’s vegan. If it’s chicken-based, you can swap with paneer, mushrooms, or soy chunks for a vegetarian option.
    3. How do I store leftovers?
       Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer to keep it crisp (avoid microwave if you want to retain crunch).
    4. Can I make this oil-free?
       Yes! Use an air fryer or bake in the oven with minimal spray oil instead of deep-frying.
    5. What can I serve it with?
       It pairs well with steamed rice, noodles, or even wraps/rolls. For a light option, serve with fresh salad.

    Nutrition (Per Serving – Approx.)

    • Calories: 120 kcal
    • Protein: 4 g
    • Carbohydrates: 10 g
    • Fat: 6 g
    • Fiber: 2 g
    • Rich in Vitamin C, Calcium, and Probiotics