Looking for a quick and refreshing side dish to serve this summer? This Creamy Cucumber Ranch Salad is crisp, cool, and packed with flavor. Made with shredded cucumbers, red onion, and a Greek yogurt-based ranch dressing, it’s a lighter take on a classic creamy cucumber salad—no mayo required!
Whether you’re meal prepping, grilling out, or just need something fast and satisfying, this salad brings the flavor and crunch without the fuss.
🥒 Ingredients
- 2 large cucumbers, peeled and shredded (excess water squeezed out)
- 1/4 red onion, thinly sliced or finely chopped
- 1 cup plain Greek yogurt (use full-fat for extra creaminess)
- 1 packet ranch seasoning (or 2 tablespoons of homemade ranch mix)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for added tang)
- Salt & pepper, to taste
Optional Add-ins:
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh chopped dill or parsley
- Crumbled bacon
- Halved cherry tomatoes
🥣 Instructions
- Shred & drain the cucumbers: Use a grater to shred cucumbers, then place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This keeps the salad from getting watery.
- Mix the dressing: In a medium bowl, combine Greek yogurt, ranch seasoning, and vinegar or lemon juice. Stir well until smooth.
- Combine everything: Add the cucumbers and red onion to the bowl. Mix until the veggies are evenly coated in the creamy dressing.
- Taste & adjust: Add salt, pepper, and any optional ingredients you’d like.
- Chill & serve: For best results, refrigerate for 30 minutes before serving. This allows the flavors to blend beautifully.
💡 Tips & Serving Ideas
- Great for BBQs: Serve alongside grilled chicken, burgers, or ribs.
- Meal prep win: Store in an airtight container in the fridge for up to 3 days.
- Add crunch: Toss in some sunflower seeds or crushed gluten-free crackers just before serving.
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