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–+ servings
Chia Seed and Cucumber Salad Recipe

Chia Seed and Cucumber Salad with Greek Yogurt Dressing

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A unique play on a refreshing, cucumber salad, this version adds chia seeds along with crisp cucumber in a creamy dressing. 
Course Side Dish
Cuisine American
Dish Type Salad
Cooking Style Easy, fast, Vegetarian
Diet and Health Healthy, low calorie
Seasonal Fourth of July, Labor Day, summer
Ingredient chia seeds, cucumber
Prep Time 10 minutes
Chilling time 4 hours
Total Time 10 minutes
Servings 4 as a side dish
Author Amy Reiley

Ingredients

  • 4 Persian cucumbers trimmed, halved lengthwise and seeded
  • 3-4 tbsp plain Greek yogurt*
  • 1 tbsp apple cider vinegar
  • 2 tbsp chia seeds
  • 1/4 tsp granulated sugar*
  • 1/4 tsp salt + additional to taste
  • 1 tbsp red onion finely chopped (optional)

Instructions

  • Slice the cucumbers into 1/8 or 1/4 inch thick half moons. (I like to use a mandolin to keep the slices uniform--I prefer my slices thin but you may choose to cut them thicker for more crunch.)
  • Add 3 tbsp yogurt, apple cider vinegar, chia seeds, sugar, salt and (optional) red onion. Stir until thoroughly combined, making sure all the chia seeds are incorporated.
  • Chill in the refrigerator for at least 4 hours. The recipe can be prepped a day in advance.
  • Season with additional salt to taste before serving. If the salad seems thicker than you'd like, add the last tbsp yogurt.

Notes

For a vegan cucumber salad, use plain coconut yogurt and vegan sugar.