Ingredients
Scale
- 3 large English cucumbers, thinly sliced or chopped
- 1/2 red onion, very thinly sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup plain Greek yogurt (full-fat or low-fat)
- 1/4 cup mayonnaise (can use a light version)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Optional: 1-2 tablespoons water or unsweetened plant-based milk, to thin dressing
Instructions
- Wash and prepare the cucumbers. You can slice them into thin rounds, half-moons, or chop them into bite-sized pieces, depending on your preference. Place them in a large mixing bowl.
- Peel and very thinly slice the red onion. If the onion flavor is too strong for your liking, you can rinse the slices under cold water for a minute and pat them dry before adding to the bowl. Add to the cucumbers.
- Finely chop the fresh dill and add it to the cucumber and onion mixture.
- In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, dried chives, dried parsley flakes, salt, and black pepper until completely smooth. If the dressing is too thick, add water or unsweetened plant-based milk one tablespoon at a time until it reaches your desired consistency.
- Pour the prepared ranch dressing over the cucumber mixture. Gently toss everything together until all the vegetables are evenly coated.
- For best results, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This allows the flavors to meld beautifully and the cucumbers to absorb some of the dressing's deliciousness.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the dressing. You can also customize this salad by adding cherry tomatoes, diced bell peppers, or corn. This salad is best enjoyed chilled and can be made up to a few hours in advance, though it’s freshest within the first day. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days; note that the cucumbers will release more water over time, slightly thinning the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg