Instructions
Prepare the Cucumbers:
Lightly sprinkle the sliced cucumbers with salt and let them rest in a colander for about fifteen minutes this helps pull out excess water and keeps your salad from getting watery. Pat dry thoroughly with paper towels for best crunch.
Mix the Base:
In a large bowl whisk together the ranch dressing freshly shredded cheddar crispy bacon bits green onions if you want and dill if using. Make sure the cheese and bacon are evenly distributed so every bite gets a bit of everything.
Add the Cucumbers:
Fold the cucumber slices gently into the ranch mixture try not to break the cucumbers so they stay nice and crunchy and everything gets coated with creamy dressing.
Season to Taste:
Sample a bite and adjust with a pinch of salt and a few cracks of black pepper if you like. Bacon and ranch are both salty so add carefully.
Chill for Best Flavor:
If you have time pop the bowl in the fridge for fifteen to thirty minutes. Chilling lets all the flavors meld and helps the salad stay crisp.
Serve and Garnish:
Transfer to a serving dish and top with a little extra bacon and maybe a sprinkle of fresh dill if you are feeling fancy. Serve chilled for the best taste and texture.
You Must Know
- Low carb and gluten free side dish
- Tastes even better after a short chill in the fridge
- A great way to use up garden cucumbers
Cucumbers are hands down my favorite when they are cool and extra crisp. I remember one summer when my niece and I made this together with cucumbers we picked just minutes before making lunch. That batch was the crunchiest most refreshing salad I ever had.
Storage Tips
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