Description
A refreshing salad that combines crisp English cucumbers with creamy ranch dressing, fresh herbs, and optional crunchy toppings.
Ingredients
Scale
- 4–5 large English cucumbers, sliced into 1/4 inch thick rounds
- 1 tsp salt
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch dressing mix
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Freshly cracked black pepper to taste
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tbsp chives, chopped
- 1/4 cup sunflower seeds or chopped pecans (optional)
- 4 oz crumbled feta or goat cheese (optional)
- 1/4 cup crispy bacon bits (optional)
- Everything bagel seasoning for sprinkling
Instructions
- Start by washing the cucumbers thoroughly. Slice them into 1/4 inch thick rounds, tossing in a sprinkling of salt. Let them rest in a colander for about 15-20 minutes.
- While the cucumbers sweat, grab a mixing bowl and whisk together the mayonnaise, sour cream, ranch dressing mix, apple cider vinegar, lemon juice, garlic powder, and onion powder. Taste the dressing and adjust as necessary.
- After the cucumbers have released their moisture, rinse them under cold water to wash off the salt. Pat them dry gently with a paper towel.
- In the same mixing bowl as your dressing, add the cucumbers, red onion slices, fresh dill, and chives. Fold the ingredients gently until everything is coated with that creamy goodness.
- For the best flavor, refrigerate the salad for at least 30 minutes before serving.
- Just before you’re ready to serve the salad, add the optional sunflower seeds, crumbled cheese, and freshly cracked black pepper. Finish it off with a sprinkling of everything bagel seasoning.
Notes
This salad can be made ahead of time, allowing the flavors to develop overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg