Cucumber-Mint Salad

10 8 servings, 1/2 cup (125 mL) each
Recipe By
(8) 7 Reviews
Prep Time
Total Time

8 servings, 1/2 cup (125 mL) each

Turn some farm-fresh cucumbers into a simple side dish with a few other ingredients and 10 minutes of prep. This Cucumber-Mint Salad recipe is fast and fresh - perfect for warm-weather dining.

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What You Need

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Make It

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  • Mix Miracle Whip, yogurt and lemon juice in large bowl.
  • Add cucumbers and pepper; toss to coat.
  • Spoon into eight serving bowls; top with mint.


Substitute dill weed for the mint.


  • 8 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Fats

Nutrition Bonus

This salad can be part of a healthful eating plan.

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 50
% Daily Value
Total fat 2g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 150mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 5g
Protein 2g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • KBECKER18 |

    I made this last weekend and my husband and I both loved it! I did substitute about 1/2 tsp of dried dill for the mint. TIP: This salad will not taste good the next day as leftovers (too watery)so eat it right away.

  • ticklishjo |

    Very tasty, and my guests loved it! I would use more mint leaves next time.

  • Maddy.M |

    This is a great, fresh side dish, and uses up some of those cucumbers that seem to become abundant in late summer. Use as many cucumbers as you wish, the sauce stretches a lot. I mixed a frozen dill cube (equivalent to 1 tsp fresh, chopped dill weed) into the sauce instead of mint. It was awesome... great for a potluck. Refrigerate leftovers for a couple of days.