Bright, creamy, and loaded with ingredients that genuinely pull their weight, this cucumber salad is the kind of lunch that feels indulgent while doing your body real favors. Sardines packed in olive oil are one of the most concentrated sources of omega-3 fatty acids you can find, and pairing them with extra-virgin olive oil and fresh lemon juice only deepens that anti-inflammatory foundation. The yogurt dressing comes together in minutes — just whisk, toss, and spoon — so there's no cooking required and almost no cleanup. Cool cucumber half-moons and thinly sliced red onion add crunch and color, while fresh dill and garlic give the whole bowl a herby, garlicky punch that makes it taste far more complex than the ingredient list suggests. It serves two, which makes it a perfect weekday lunch or a light dinner when you want something satisfying without feeling heavy. If you've been skeptical about sardines, the creamy dressing here is genuinely the gateway — it softens the brininess into something mellow and craveable.
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In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, salt, black pepper, and red pepper flakes, if using, until smooth and well combined.
In a large bowl, combine the cucumber slices and red onion. Pour about two-thirds of the dressing over the vegetables and toss until evenly coated.
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