High Protein Cucumber Salad with Ground Beef turns a viral trend into an actual filling meal. Crunchy Persian cucumbers, seasoned ground beef, creamy avocado, feta, and fresh herbs get tossed in a tangy Greek yogurt dressing. It is fresh, satisfying, and ready in under 20 minutes.
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High Protein Cucumber Salad Recipe
Seasoned ground beef, browned until it gets a little crispy at the edges, is what turns this from a side salad into something you can actually eat for dinner. The Greek yogurt dressing does double duty, tangy and a little spicy from red pepper flakes, and creamy enough to coat everything without weighing the salad down.
This makes 2 hearty servings, and it comes together almost entirely while the beef is in the pan, so it moves fast.
Ingredients
- Lean ground beef - 90/10, browned and seasoned with a simple spice blend, this is where most of the protein comes from.
- Oregano, sweet paprika, onion powder, garlic powder - the seasoning blend for the beef.
- Persian cucumbers - crunchy and less watery than English cucumbers, ideal for a salad like this.
- Red onion, avocado, feta - for sharpness, creaminess, and salt.
- Fresh parsley and mint - stirred in at the end for a fresh, herby finish.
- Greek yogurt, olive oil, lemon juice, red pepper flakes - whisked together into a tangy, slightly spicy dressing.
Julia's Tip
Do not pull the beef the moment it is cooked through. That extra few minutes on medium high heat is what gets some crispy, browned bits going, and it makes a real difference against the cool, crunchy vegetables.
If you are into this kind of salad, my best cucumber salad recipes collection has more ways to use up a cucumber haul.
How To Make High Protein Cucumber Salad - Step By Step Photos
- Heat a large skillet over medium heat. Add the ground beef and season with the oregano, paprika, onion powder, garlic powder, salt, and pepper. Cook until browned through, then raise the heat to medium high and cook 3 to 5 minutes more, until a little crispy.
- While the beef cooks, add the sliced cucumbers, diced red onion, and diced avocado to a large bowl.
- Whisk all the dressing ingredients together in a bowl until smooth.
- Add the cooked beef to the bowl and drizzle with the dressing. Sprinkle with parsley, mint, and feta, and add a pinch of salt and pepper if needed.
- Toss everything together well and serve right away.
Looking for more high protein meals built around cottage cheese and Greek yogurt? My viral high protein cottage cheese recipes collection is a good next stop.
What To Serve With High Protein Cucumber Salad
- Warm pita or flatbread on the side
- A scoop of rice underneath if you want it more filling
- Extra lemon wedges at the table
Tips
- Use Persian cucumbers if you can find them. They have thinner skin and less water than English or regular cucumbers, so the salad stays crunchy longer.
- Salt the beef, not the cucumbers. Salting cucumbers ahead of time draws out water, which can water down the dressing.
- Dice the avocado last. It holds its color and shape best when added close to serving time.
- Taste the dressing before adding it all. Yogurt brands vary in tang, so adjust the lemon or salt to taste.
Variations
- Swap the protein. Ground turkey or chicken work in place of beef with the same seasoning blend.
- Make it milder. Cut the red pepper flakes in half or leave them out entirely.
- Add grains. A scoop of cooked quinoa or rice mixed in turns this into more of a grain bowl.
- Make it dairy free. Use a dairy free yogurt for the dressing and skip the feta.
Can I Make This Ahead Of Time?
You can cook the beef and make the dressing up to a day ahead and store them separately in the fridge. Slice the cucumbers and dice the avocado close to serving so they stay crisp and fresh, then toss everything together right before eating.
Why Is My Salad Watery?
Cucumbers naturally release water once they sit dressed for a while. Persian cucumbers hold up better than most, but this salad is still best tossed and eaten right away rather than made too far ahead.
How To Store High Protein Cucumber Salad
- To Store. Best eaten fresh. If you have leftovers, keep the beef separate from the cucumbers and dressing and combine just before eating.
- To Reheat. Warm the beef gently if you like it hot, or add it cold straight from the fridge.
- To Freeze. Not recommended. The cucumbers and avocado do not hold up well once thawed.
More High Protein Salads You'll Love
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
High Protein Cucumber Salad with Ground Beef
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground beef and season with the oregano, sweet paprika, onion powder, garlic powder, salt, and black pepper. Cook until browned and cooked through, then raise the heat to medium high and cook 3 to 5 minutes more, until the beef gets a little crispy.12 ounces lean ground beef, 1 tablespoon dried oregano, 1 tablespoon sweet paprika, 1 ½ teaspoon onion powder, 1 ½ teaspoon garlic powder
- While the beef cooks, add the sliced cucumbers, diced red onion, and diced avocado to a large bowl.salt, 5-6 Persian cucumbers, ¼ red onion
- For the dressing, whisk all the dressing ingredients together in a bowl until smooth.
- Add the cooked beef to the bowl and drizzle with the Greek yogurt dressing. Sprinkle with the parsley, mint, and feta, and add a pinch of salt and black pepper if needed.1 avocado, 3 tablespoons fresh parsley, 2 tablespoons fresh mint
- Toss everything together well and serve right away.
Nutrition
Notes
- Let the beef get a little crispy: that extra few minutes on medium high heat at the end adds texture and keeps the salad from tasting flat next to the cool cucumbers.
- Use thick Greek yogurt: a thinner yogurt makes a runnier dressing that will not cling to the salad the same way.
- Dice the avocado just before tossing: it holds its shape and color best when it goes in close to serving time.
- Storage: this one is best eaten fresh. If you have leftovers, store the beef separately from the cucumbers and dressing and combine just before eating, since the cucumbers release water and go soft once dressed.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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