I shamelessly caved into the “spiralized food” craze that’s currently taking over both Pinterest boards and Instagram accounts alike, and I bought a veggie spiral slicer. I’ll admit — it’s a pretty fun tool to have in the kitchen, especially during the summer when produce is at its peak and I don’t feel like switching on the oven. This cucumber salad is a refreshing addition to any backyard cookout, or have it as a side to these spicy chickpea burgers. It’ll no doubt be a hit with your Instagram followers and your taste buds.

Curly Cucumber Yogurt and Herb Salad

  • Prep Time:25 minutes
  • Cook Time:5 minutes
  • Total Time:30 minutes
  • Servings:4 to 6 servings
  • Easy


  • 1/2 lemon, juiced
  • 1 red onion
  • 3 tablespoon fresh chives
  • 3 sprigs of mint
  • 3 tablespoon fresh dill
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/3 cup greek yogurt
  • 2 large cucumbers
  • Step 1

    Slice the cucumbers using the spiral blade on your spiral veggie slicer.

    Photo by Ellen Gibbs
  • Step 2

    Drain the excess water from the cucumber slices in a colander and pat dry with a paper towel. Set aside while you make the dressing.

    Photo by Ellen Gibbs
  • Step 3

    In a food processor, combine the lemon juice, greek yogurt, chives, mint, dill, red wine vinegar and olive oil. Pulse until smooth.

    Photo by Ellen Gibbs
  • Step 4

    Thinly slice red onion and toss with the cucumber and dressing. Best served chilled, but can be served immediately. Leftovers can keep up to a week in the refrigerator.

    Photo by Ellen Gibbs