26/08/2026
You’ll make this more than once
🔽🔽🔽
Baby Cucumber, Sweetcorn & Yoghurt Salad 🥒
Fresh, crunchy and creamy — and so easy to make.
Ingredients
— 350–400 g baby cucumbers
— 1 tin sweetcorn, about 210 g drained
— 1 small red onion or ½ large red onion
— small handful fresh dill
— small handful fresh parsley
For the yoghurt dressing
— 200 g Greek yoghurt
— 2 tbsp lemon juice
— fresh dill and parsley, finely chopped
— salt and black pepper, optional
Slice the baby cucumbers and red onion.
Add the cucumbers, red onion and drained sweetcorn to a large bowl.
Mix the Greek yoghurt with the lemon juice and finely chopped fresh dill and parsley. Add salt and black pepper if you like — I actually prefer it without either.
Pour the yoghurt dressing over the salad and gently toss everything together until well coated.
Serve straight away while it’s fresh and crunchy.
