Pickle Juice Ranch Cucumber Salad
A refreshing cucumber salad with tangy flavors, perfect as a side dish or light lunch.
Ingredients
Dressing Ingredients
- 240 ml sour cream or Greek yogurt Use Greek yogurt for a lighter version.
- 1 teaspoon Dijon mustard
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 120 ml pickle juice Adjust for tanginess.
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Salad Ingredients
- 2 large Persian cucumbers, thinly sliced
- as desired Pickle slices For garnish.
Instructions
Preparation
- In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, pickle juice, salt, and black pepper until entirely smooth.
- Adjust the pickle juice to enhance tanginess if preferred.
- Place sliced cucumbers and desired pickle slices into a large mixing bowl.
- Pour the prepared Pickle Juice Ranch Dressing over the cucumber mixture.
- Toss gently with a spatula until everything is thoroughly coated.
- Refrigerate the salad for at least 15 minutes to allow flavors to fully develop.
Serving
- Serve well chilled alongside grilled meats or sandwiches.
- It pairs beautifully with pulled pork or can be used as a topping for tacos.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh as cucumbers may lose crunch over time. Avoid freezing.