Step-by-Step Instructions

Step 1 – Prep the Dressing

• Add the dressing ingredients to a small bowl and mix with a fork. Set aside. 

Step 2 – Prep Salad

• Peel the cucumber and cut it in half. Thinly slice the cucumber (we use a peeler )and arrange the slices into a large bowl. 
• Cut the pink radishes into thin half rounds and add to the bowl. 
• Break fennel into small pieces and add around half of the fennel (save the rest for garnish).
• Add the capers.
• Drizzle with half of the dressing and mix well. 

Step 3 – Serve

• Arrange the salad onto a plate or serving bowl, drizzle with the remaining dressing, and garnish with a few small sprigs of fresh fennel. 

Cooking tips

Peel and slice your cucumber

I find that removing the skin from the cucumber helps remove any bitterness that the skin may have. This step is optional of course, and if you prefer

No Mayo Cucumber Salad

This recipe uses natural yogurt as a substitute for mayonnaise and boosts the salad dressing with plenty of lemon juice, zest, and some good quality extra virgin olive oil. The result is a healthy alternative to traditional cucumber salad recipes that are often heavy on the mayo.

🥒 Best Types of Cucumbers for Cucumber Salad

When making a cucumber salad, the type of cucumber you use can make a big difference in texture, taste, and overall presentation. I always use and English cucumber in cucumber salads. I like to peel the cucumber to remove the deep green skin, then i use the peeler to make thin strips lengthways along the cucumber. This offers a unique and textural element which works well in salads. 

If you can’t source English cucumbers (most supermarkets sell them), there are a few different options. 

Here are the most common types of cucumbers used for salads, along with their characteristics

1. English Cucumber (a.k.a. Hothouse or Seedless Cucumber)

• Length: Long and slender (usually 12–14 inches)
• Skin: Thin, dark green, and often unwaxed (no need to peel)
• Seeds: Very small or virtually seedless
• Flavor: Mild, crisp, slightly sweet
• Best for: Light, fresh salads, especially those with yogurt, vinaigrettes, or herbs

✅ Most popular for cucumber salads due to minimal prep and mild flavor

2. Persian Cucumber

• Length: Shorter than English, about 4–6 inches
• Skin: Thin and smooth
• Seeds: Few, tender seeds
• Flavor: Crunchy and slightly sweet
• Best for: Chopped cucumber salads, tzatziki, or quick pickles

✅ Great for texture; doesn’t get watery easily

3. Kirby Cucumber

• Length: Short and bumpy, about 4–6 inches
• Skin: Thicker, slightly waxy or bumpy
• Seeds: Present but not overpowering
• Flavor: Crisp, slightly more vegetal flavor
• Best for: Chunky or rustic salads and pickling

✅ Holds up well to strong dressings or marinades

Is this recipe healthy?

Yes, this recipe is generally healthy, especially as part of a balanced diet. At around 75kcal per serving, this recipe is light and contains a very small portion of your daily intake of fats, sugars, and salt. Here’s a breakdown of its health benefits and a few considerations:

✅ Why It’s Healthy

1. Low in Calories:
   ~75 kcal per serving makes it great for weight management or a light, hydrating side dish.
2. Rich in Nutrients:

• Vitamin C (from lemon, fennel, radish) supports immune function and skin health.

• Fiber (from veggies) promotes digestion and satiety.

3. Healthy Fats:

• Extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidants.

4. Probiotics:

• Natural yogurt can aid gut health if it contains live cultures.

5. Low in Sugar and Carbs:

• Ideal for those watching blood sugar or following a low-carb plan.

⚖️ Considerations

• Sodium: Capers and added salt can raise sodium levels. Still moderate (~200 mg per serving), but worth noting if you’re on a low-sodium diet.
• Protein: It’s low (~2 g per serving). Pair with a protein source (e.g. grilled chicken, legumes) for a more complete meal.

🟢 Verdict:

Yes — this is a healthy, nutrient-dense, refreshing side dish that fits well into most diets (Mediterranean, low-carb, anti-inflammatory, etc.). To turn it into a full meal, just add protein and perhaps a complex carb if needed.

Nutrition facts

(Per Serving, approx.)

Notes:

• Olive oil is the primary source of fat.
• Capers and yogurt contribute most of the sodium and calcium.
• Vitamin C comes mainly from fennel, radishes, and lemon juice/zest.
• Yogurt provides a small amount of protein and calcium.
• %DV may vary based on exact ingredient brands and quantities (especially yogurt fat %, oil used, etc.).

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