Go Back
+ servings
Pickle Juice Ranch Cucumber Salad

Tangy Pickle Juice Ranch Cucumber Salad for Summer Refreshment

This Pickle Juice Ranch Cucumber Salad is a refreshing summer side that combines crisp cucumbers with a tangy homemade dressing, perfect for gatherings.
Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: American
Calories: 150

Ingredients
  

For the Salad
  • 3 cups Persian Cucumbers Chopped
  • 1 cup Pickles Optional, diced
  • 1/2 cup Red Onion Optional, finely chopped
For the Dressing
  • 1 cup Pickle Juice Ranch Dressing See preparation
  • 1/2 cup Sour Cream Or Greek yogurt
  • 1/4 cup Mayonnaise Organic recommended
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Onion Or onion powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Parsley Or fresh parsley
  • 1 teaspoon Dried Dill
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste

Equipment

  • mixing bowl
  • whisk
  • cutting board
  • knife
  • Airtight container

Method
 

Dressing Preparation
  1. In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, pickle juice, salt, and dill until smooth. Taste and adjust the pickle juice for that perfect tanginess!
Salad Preparation
  1. In a large bowl, combine the chopped Persian cucumbers and any optional ingredients you'd like to include, such as pickles or red onion.
Combine Ingredients
  1. Pour the creamy dressing over the cucumber mixture. Gently toss everything together until the cucumbers are evenly coated in that delicious ranch flavor!
Chill & Serve
  1. Refrigerate the salad for at least 15 minutes. This lets the flavors meld beautifully. Serve cold and enjoy the refreshing crunch!

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Optional: Add cherry tomatoes for an extra burst of color and flavor.

Tried this recipe?

Let us know how it was!