cucumber and apple salad in a bowl.

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

If you’ve been searching for a refreshing, lighter take on the classic creamy cucumber salad, you’ve landed in exactly the right place. This Creamy Cucumber and Apple Salad swaps out heavy sour cream for protein-rich, fat-free Greek yogurt and adds thinly sliced Granny Smith apple for a sweet-tart twist that makes this salad genuinely special — not just a lighter copy of something you’ve had before. It comes together in about 15 minutes, requires no cooking whatsoever, and is proof that eating healthier doesn’t mean sacrificing flavor or satisfaction. If you love the idea of pairing crisp fruit with fresh vegetables and a creamy, herb-forward dressing, you’ll also want to check out my Healthy Coleslaw — another lightened-up classic that uses Granny Smith apple — and my Jicama, Apple, Carrot, and Shrimp Salad for more inspired ways to make apple the star of a savory dish.

Why This Recipe Works & Key Takeaways

There’s a reason this salad works so well: every element is doing double duty. The fat-free Greek yogurt delivers the creamy texture and tangy richness you’d expect from sour cream, but with a fraction of the fat and a significant protein boost. The Granny Smith apple brings natural sweetness and acidity that brightens the whole bowl without adding sugar, and its firm texture holds up beautifully alongside the cucumber instead of turning soft or mushy. Fresh dill and chives add herbaceous depth, while a hit of lemon juice and grated garlic keep the dressing lively and complex. The key takeaways: use an English cucumber (the thinner skin and lower water content make a real difference), slice everything paper-thin on a mandoline for the best texture, and let the salad rest in the fridge for at least 30 minutes before serving — this rest time allows the flavors to meld and the dressing to thicken slightly as it mingles with the cucumber’s natural moisture.

Save

Want to share this infographic?

Download the Image Now or Copy and Paste the code below!

How to make Creamy Cucumber and Apple Salad

  • To get started, thinly slice the cucumber, apple and red onion.  Note that I use an English cucumber and leave the skin on.  The skin is thinner and not treated like regular cucumbers and work much better here.  I use a mandoline to get super thin slices.  If you don’t have one, use a very sharp knife and cut as thin as you can.
sliced cucumbers in a bowl.
  • I also leave the skin on the apples.  There are a ton of nutrients in the skin and I like the added fiber and color it adds to the salad.  If you don’t want it, just peel the apple first.  I like to use a tart Granny Smith apple which adds the right touch of sweet and tart which works with the yogurt.  I often use Granny Smith apples mixed with veggies, I like the combo.  Be sure to try my Healthy Coleslaw where I do just that.
  • Mix all the fruit and vegetables in the bowl, separating the thin layers and combining everything so there is some in every bite.  Chop your chives and add that to the mix too.  Put the bowl to the side and proceed with making your dressing.
all the fruit and veggies in a bowl.
  • To make the dressing is easy.  Gather your ingredients.  I use Fage fat-free Greek yogurt almost exclusively.  However, you can use the brand of your choice and/or substitute low-fat sour cream, 2% or 5% Greek yogurt or a combination. And yes, of course you can use full-fat Greek yogurt or sour cream.  This is your salad, make it the way you chose. You’ll just want to have a total of 1/2 cup of this base.
ingredients for dressing.
  • Be sure you finely mince the garlic (no one wants to bite into a big piece) and chop your dill.  Squeeze your lemon juice (No bottled lemon juice, please.  It has an awful aftertaste.)  Add everything together in a bowl.  You are now ready to dress the salad.
creamy yogurt dressing in a bowl.
  • Add the dressing to the bowl of fruit and veggies.  Gently toss to coat everything.  Take the time to gently separate clumped together, thinly sliced cucumbers and apples.  It will make for a much better bite of food.  Once everything is completely coated and mixed together, cover and refrigerate for 1/2 hour and up to 4 hours.
salad tossed with dressing in a bowl.
  • When you are ready to serve, add it to the serving bowl and garnish with fresh sprigs of dill.  Serve cold.
cucumber and apple salad in a bowl.

Substitutions for apple in my cucumber salad

If you don’t like the apple combination or if you don’t have apples on hand, there are several different vegetables you can substitute with great, tasty results.

1.  CARROTS Carrot and cucumber salad is another great combination and goes great with this salad’s dressing.  Carrots are naturally sweet and are a great substitution for the apples in the salad.  I’d use shredded carrots (you can buy them already shredded in the produce department of your supermarket). 

2.  BELL PEPPERS Cucumber and pepper salad is a great combination.  I’d use red, yellow or orange bell peppers since they are much sweeter than the green variety.  To make the cucumber bell pepper salad version, I’d slice the bell peppers into very thin strips and mix that in with the cucumbers and onion.

So whether you have an apple and cucumber salad, a carrot and cucumber salad or a bell pepper cucumber salad, you’ll have a nice mix of clean, crisp flavors and a touch of sweetness no matter which you chose.

Pro Tips On Slicing Fruit and Veggies Super Thin

You’ll need a mandoline for this dish and if you don’t own one, you should.  It makes easy work of slicing fruits and vegetables really thin.  Once you have one, you’ll be making your own potato chips and this salad on repeat.  You can buy a good sturdy mandoline that will last a lifetime for under $75 or a less expensive hand-held version.  You could also use the thin slicing blade on your food processor if you have one.  They won’t be the full size and shape of the vegetable slice, but it gets the job done.

Alternatively, use a very sharp knife and slice the cucumber, apple and red onion as thin as possible.  When there is a will, there is a way.  Hey, back in the day before we had all these amazing tools, someone was using a knife!

How and When to Serve This Salad

This salad is wonderfully versatile and works across seasons, though it shines brightest in spring and summer when you want something cool, crisp, and effortless. It’s a natural alongside grilled proteins — think grilled salmon, lemon herb chicken, or even a simple piece of grilled fish — where the cool creaminess plays beautifully against smoky, charred flavors. It’s also an excellent addition to a summer cookout or backyard barbecue spread as a lighter alternative to traditional mayo-heavy sides. Because it holds well and actually improves after a rest in the fridge, it’s ideal for meal prep, potlucks, and picnics where you need something made ahead. Serve it straight from the refrigerator in a chilled bowl for the best presentation. Before serving, use a slotted spoon or tongs to lift the salad out of any accumulated liquid that has settled at the bottom of the bowl — this keeps the salad looking fresh and prevents it from being watery on the plate. Finish with a few sprigs of fresh dill on top for a simple, beautiful garnish.

How to Store Leftovers

Store any leftover cucumber and apple salad in an airtight container in the refrigerator for up to 2 days. As it sits, the cucumber and apple will release moisture, and liquid will naturally accumulate at the bottom of the container — this is completely normal and does not mean the salad has gone bad. When you’re ready to serve leftovers, simply drain off the excess liquid and give the salad a gentle toss to redistribute the dressing. The flavor actually deepens overnight, making day-two leftovers a welcome surprise. Do not freeze this salad. The Greek yogurt dressing will separate and the cucumber will become soft and watery upon thawing, making the texture unpleasant. For best results, if you’re making this ahead for a party or meal prep, store the dressing and the sliced vegetables separately and toss them together 30 minutes to 4 hours before serving.

Frequently Asked Questions

What is creamy cucumber and apple salad made of?

Creamy cucumber and apple salad is made with thinly sliced English cucumber, Granny Smith apple, and red onion, tossed in a creamy dressing of fat-free Greek yogurt, fresh dill, lemon juice, grated garlic, chives, salt, and pepper. It’s a lighter, protein-rich twist on traditional creamy cucumber salad that replaces sour cream with Greek yogurt for a healthier result without sacrificing flavor.

Can you make cucumber salad with Greek yogurt instead of sour cream?

Yes — Greek yogurt is an excellent substitute for sour cream in cucumber salad. Fat-free or low-fat Greek yogurt provides the same creamy, tangy base as sour cream but with significantly less fat and more protein. The texture is nearly identical once the dressing is mixed, and the slight tartness of the yogurt complements fresh dill and lemon juice beautifully. Fage fat-free Greek yogurt is a top pick for this recipe.

How long does creamy cucumber salad last in the fridge?

Creamy cucumber salad made with Greek yogurt will keep in the refrigerator for up to 2 days in an airtight container. Liquid will accumulate at the bottom as the cucumber releases moisture — simply drain it before serving. The flavor actually improves after an overnight rest. Do not freeze cucumber salad, as the dairy-based dressing will separate and the cucumbers will become mushy.

What apple goes best in cucumber salad?

Granny Smith apple is the best choice for cucumber salad because its firm texture holds up without turning soft, and its tart, sweet flavor complements the cool cucumber and creamy yogurt dressing perfectly. Avoid softer apple varieties like McIntosh or Fuji, which can become mealy and mushy after being sliced thin and mixed with the dressing.

Do you peel the cucumber for cucumber salad?

For this recipe, no peeling is needed if you use an English cucumber. English cucumbers have a thin, unwaxed skin that is tender and pleasant to eat, and it adds color and nutrients to the salad. If you substitute a regular garden cucumber, the skin is thicker and waxed, so peeling is recommended for better texture and flavor.

Is cucumber and apple salad healthy?

Yes — this cucumber and apple salad is a very healthy dish. It is low in calories, low in fat (especially when made with fat-free Greek yogurt), and a good source of protein from the yogurt. Cucumbers are hydrating and packed with vitamins K and C, while apples add fiber and natural sweetness with no added sugar in the recipe. It’s also gluten-free and suitable for vegetarian diets.

What can I substitute for apple in cucumber salad?

If you don’t have apples on hand or prefer a different flavor, you can substitute shredded carrots (naturally sweet and a great textural match), thinly sliced red, yellow, or orange bell pepper for a sweet crunch, or simply omit the fruit entirely and add extra cucumber. Each variation works well with the Greek yogurt dill dressing.

Can you make this salad ahead of time?

Yes — this salad is great for making ahead. You can assemble and dress the salad up to 4 hours before serving and refrigerate it. The rest time allows the flavors to meld and the dressing to season the vegetables and fruit more deeply. For longer storage, keep the dressing and sliced ingredients separate and combine them 30 minutes to 4 hours before you plan to serve.

cucumber and apple salad in a bowl.

If you like this salad, please rate it and leave a comment below. If you are looking for other healthy salad options, try some of these:

All Green Fruit & Veggie Salad

Belgian Endive Salad Cups with Corn, Avocado and Feta

Compressed Watermelon, Feta & Arugula Salad with Jalapeno Dressing

Healthy Creamy Chicken Caesar Salad for Two

Jicama, Apple, Carrot, and Shrimp Salad

 

 


cucumber and apple salad in a bowl.

Creamy Cucumber and Apple Salad

My healthier take on the classic creamy cucumber salad recipe, swaps in fat-free Greek yogurt and adds tart green apples for added flavor.
5 from 2 votes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Pin Recipe

Ingredients
 
 

  • 1 English cucumber, thinly sliced on mandoline
  • ½ Granny smith apple, thinly sliced on mandoline
  • ½ Cup red onion, thinly sliced on mandoline
  • 2 Tbsp. Chives

The Dressing

  • ½ Cup Fat-free Greek yogurt (Fage is a favorite) 
  • 2 garlic cloves, grated
  • 1/2 Tbsp. lemon juice
  • 2 Tbsp. Fresh dill, chopped + sprigs for garnish
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Using a mandoline or very sharp chef’s knife, slice the cucumber, onion and apple very thin. Add to a large bowl. Chop the chives and put them to the side.
  • In a bowl, add the Greek yogurt, lemon juice, dill, and a large pinch of salt and several grinds of black pepper. Using a rasp for fine grater, grate the garlic into the bowl. Mix very well to be sure everything is incorporated. Add the dressing to the bowl with the cucumber, apple and onion. Gently toss to coat everything evenly. Sprinkle the chives over the top. Chill until ready to serve. Serve topped with dill springs and enjoy.

Explore More with AI

Dietary Options Substitutions Scale Recipe Summary
Keyword healthier choice, salad
Tried this recipe?Let us know how it was!