Description
A refreshing salad featuring crisp cucumbers, a creamy ranch dressing, and fresh herbs, perfect for warm weather meals.
Ingredients
- 3 medium English cucumbers (6–8 cups sliced)
- 1 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or buttermilk
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Thinly slice the cucumbers and place them in a colander.
- Sprinkle salt over the slices and let them drain for 10–15 minutes; press or spin in a salad spinner to remove excess water.
- Whisk together mayonnaise, yogurt (or buttermilk), dill, chives, garlic powder, and black pepper; adjust salt to taste.
- Toss the cucumbers with 3/4 cup of the dressing just before serving, or serve the dressing on the side.
- Refrigerate the dressed salad for 15–30 minutes before serving for best flavor.
Notes
For a tangy twist, add pickle juice to the dressing. Store leftovers in the refrigerator for 24–48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: American