Creamy Cucumber Ranch Salad

Description:
This creamy cucumber salad is a refreshing, crunchy, and flavourful side dish made with crisp cucumbers tossed in a rich, herby dressing. The combination of cool cucumbers, savoury bits (like bacon or seeds), and a tangy creamy base makes it perfect for picnics, barbecues, or a light lunch. Its smooth texture with a slight crunch delivers a satisfying balance in every bite.

Ingredients

4 cups fresh cucumbers (diced, skin on or off)
½ cup sour cream or Greek yogurt
¼ cup mayonnaise
½ cup shredded cheddar cheese
¼ cup cooked bacon bits or roasted sunflower seeds
2 tbsp fresh dill or parsley (chopped)
1 tbsp lemon juice or vinegar
1 tsp garlic powder
Salt and black pepper to taste

Instructions:

Prep the cucumbers: Wash and dice cucumbers into bite-sized pieces. Pat dry to remove excess moisture.
Make the dressing: In a large bowl, mix sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth.
Combine ingredients: Add cucumbers, shredded cheese, herbs, and bacon bits (or seeds) into the dressing.
Mix well: Toss everything until evenly coated.
Chill: Refrigerate for at least 30 minutes to enhance flavour.
Serve: Stir before serving and garnish with extra herbs if desired.

Notes & Tips:

Remove seeds from cucumbers if they are too watery.
For a lighter version, use only Greek yoghurt instead of mayo.
Add red onions or cherry tomatoes for extra flavour and colour.
Best served chilled for maximum freshness.

Servings:

4–6 servings as a side dish.

Nutritional Information (per serving approx.):

Calories: 180–220
Protein: 5g
Carbohydrates: 6g
Fat: 16g
Fiber: 1–2g

Health Benefits:

Cucumbers are hydrating and low in calories, great for digestion and hydration.
Greek yoghurt/sour cream adds calcium and probiotics (if yoghurt is used).
Herbs like dill provide antioxidants and enhance digestion.
This dish is low-carb and can fit into many balanced diets.