Description
Cool ranch meets tangy pickle juice in this refreshing summer salad. Crisp cucumbers and zesty seasonings create a quick, irresistible side dish that you’ll crave at every backyard barbecue.
Ingredients
Scale
Main Vegetables:
- 3 cucumbers, peeled and chopped
- Optional: 1 serving pickles, chopped
- Optional: 1 serving onions, chopped
Dressing Ingredients:
- 1 cup (240 ml) plain Greek yogurt
- 1 tablespoon (15 ml) mayonnaise
- 2–3 tablespoons (30–45 ml) pickle juice
Seasoning and Spices:
- 1 teaspoon (5 ml) dried dill
- ½ teaspoon (2.5 ml) onion powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) Dijon mustard
- ¼ teaspoon (1.25 ml) sea salt
Instructions
- Craft a zesty ranch-style dressing by whisking Greek yogurt, mayonnaise, Dijon mustard, pickle juice, sea salt, dried dill, onion powder, and garlic powder until achieving a silky, uniform consistency.
- Thoroughly cleanse and meticulously peel cucumbers, then slice into uniform, bite-sized pieces to ensure even flavor distribution.
- Transfer cucumber chunks into a spacious mixing vessel, creating a crisp foundation for the salad.
- Generously drizzle the prepared pickle juice ranch dressing over the cucumber pieces, gently folding to guarantee complete and even coating.
- Enhance the salad’s texture and flavor profile by incorporating finely diced pickles and thinly sliced onions for additional crunch and tang.
- Seal the bowl with a tight-fitting lid or protective wrap, then refrigerate for a minimum of two hours, allowing flavors to meld and intensify.
- Once chilled, retrieve the salad from the refrigerator and give a final gentle toss to redistribute the dressing.
- Serve immediately in chilled bowls, presenting a refreshing and zesty cucumber salad that tantalizes the palate with its vibrant, cool essence.
Notes
- Customize the salad by adding chopped pickles and onions for extra crunch and flavor complexity.
- Marinating allows the cucumber to absorb the tangy ranch dressing, enhancing the overall taste profile.
- Homemade dressing combines creamy Greek yogurt and mayonnaise for a lighter, protein-rich alternative to traditional ranch.
- Pickle juice adds a zesty, unexpected twist that elevates the classic cucumber salad into a more exciting dish.
- Prepare ahead of time and refrigerate for at least 2 hours to develop deeper, more integrated flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg