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Up close of the gurken salat - cucumber salad - on a white plate layered on a neutral ceramic plate.
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Gurkensalat | German Cucumber Salad

Light and creamy with lots of dill, this quark based Gurkensalat is the perfect side for any summer picnic!
Prep Time10 minutes
Resting TIme1 hour
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: German
Keyword: cucumber, dill, quark, salad
Servings: 8
Calories: 21kcal

Ingredients

  • 150 grams quark
  • 12 grams dill chopped
  • 1 clove garlic add more to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 lemon juiced
  • 1 english cucumber

Instructions

Make the Quark Dressing

  • Chop the dill and garlic.
  • In a medium bowl, combine all of the ingredients except the cucumber.
  • Stir everything together until all ingredients are fully mixed in.

Assembling the Gurkensalat

  • Thinly slice the cucumber into rounds that are between 1/8" and 1/4" thick. Discard both ends of the cucumber.
  • Add the cucumber into the bowl with the quark dressing and toss to combine.
  • Cover the bowl with a lid or plastic and place it in the fridge for 45 minutes to an hour before serving.

Notes

This gurkensalat is yummy made the day before and just left in the fridge until it is time to serve. It will stay good for about 3-4 days in the fridge if covered.

Nutrition

Calories: 21kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg