The creamy cucumber salad is a fresh summer salad, quick, extremely delicious, and nutritious. If it weren’t for the hard-boiled eggs, I could even add it without cooking, but if you cook them in advance, even the day before, you can prepare this delicious salad in just 5 minutes! Perfect as a main course, single dish, or appetizer, the cucumber salad is rich, creamy, and extremely delicious, with hard-boiled eggs, tuna, corn, onions, and a delightful yogurt dressing that makes it even better. You absolutely must try it; it’s perfect to take to the beach or wherever you like!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 8 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz canned tuna in oil (drained weight)
- 4.9 oz corn (drained weight)
- 2 eggs
- 1 cucumber (large)
- 1 shallot
- 1.8 oz cream cheese
- 1.8 oz natural plain yogurt (unsweetened)
- 0.7 oz extra virgin olive oil
- Half lemon juice
- to taste salt
- to taste black pepper
- to taste chives
Steps
The creamy cucumber salad is very simple and quick to prepare. First, cook the eggs until they become hard-boiled. Place them in a saucepan with cold water, bring to a boil, and continue cooking for 8 minutes. Meanwhile, prepare the dressing: in a jar, place the cream cheese, yogurt, extra virgin olive oil, lemon juice, salt, black pepper, chives, and shake well to mix all the ingredients thoroughly.
Let the eggs cool, peel them, and mash them with a fork. Clean the cucumber and slice it very thinly (use a mandolin if you have one), place them in a bowl, add the eggs, diced shallot, well-drained corn, drained tuna, the previously prepared dressing, and mix all the ingredients thoroughly.
The creamy cucumber salad is ready. You can enjoy it right away or, better yet, let it rest in the fridge for at least half an hour so it will chill and become perfectly creamy.
Tips:
The creamy cucumber salad can be stored in the fridge for a couple of days.
More salad recipes HERE
