Cool, creamy, cheesy, crunchy — and totally addictive.
Recipe Overview
- Servings: 4–6
- Prep Time: 10 minutes
- Chill Time (Optional): 15 minutes
- Total Time: ~15–25 minutes
- Protein: ~7g per serving
- Calories: ~220–260 kcal per serving
- Low-Carb/Keto Friendly:
- Diet Type: Gluten-free, customizable
Ingredients
Base Salad:
- 2–3 cups sliced cucumbers (English or Persian for best crunch)
- ½ cup ranch dressing (store-bought or homemade)
- ½ cup shredded cheddar cheese
- ¼ cup sliced green onions
- ¼ cup crumbled crispy bacon
- 1 tablespoon fresh chopped dill (or 1 tsp dried)
- ½ teaspoon garlic powder
- Salt & black pepper to taste
Optional Add-ins:
- 1 hard-boiled egg (chopped)
- 1 tbsp sunflower seeds
- Cherry tomatoes (halved)
- Diced avocado or crumbled feta
- 1 tbsp sour cream or mayo (for creamier texture)
Instructions
Step 1: Prep the Cucumbers
- Wash cucumbers and slice thinly (⅛ to ¼ inch).
- If using large cucumbers, consider peeling or removing seeds.
- Sprinkle with salt and let sit for 10 minutes if you want to reduce moisture.
- Pat dry with paper towel.
Step 2: Mix the Dressing
- In a large bowl, combine:
- Ranch dressing
- Garlic powder
- Dill
- Salt & pepper
- Optional: sour cream for a thicker, tangier dressing
Tip: Use Greek yogurt ranch for more protein.
Step 3: Assemble the Salad
- Add sliced cucumbers to the bowl with dressing.
- Fold in:
- Cheddar cheese
- Green onions
- Most of the bacon (reserve some for topping)
- Toss gently to coat.
Step 4: Chill & Garnish
- Chill in the fridge for 10–15 minutes if desired.
- Top with remaining bacon, extra cheddar, and herbs before serving.
Serve cold. Store in airtight container up to 2–3 days (best eaten fresh).
Why It Works
- Crunch + Cream: Cucumbers stay crisp in the creamy ranch base.
- Savory & Satisfying: Bacon + cheese = salty bite and fat-fueled flavor.
- 5-minute meal: Great for meal prep, BBQs, or keto snacking.
Storage Tips
| Storage Type | Duration | Notes |
|---|---|---|
| Fridge | 2–3 days | Store in airtight container |
| Freezer | ❌ | Not freezer friendly due to fresh veggies |
| Make Ahead | ✅ | Keep cucumbers separate until ready to serve for max crunch |
Nutrition (Per Serving – Est. 1/6 batch)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 7g |
| Fat | 20g |
| Carbs | 4g |
| Fiber | 1g |
| Net Carbs | 3g |
| Sodium | 400mg |
Adjust depending on ranch and cheese used.
FAQs
Q: Can I use bottled ranch?
Yes, but choose one that’s thick and flavorful. Hidden Valley, Primal Kitchen (for keto), or homemade work great.
Q: Can I make it ahead?
Yes — but store dressing separately and mix just before serving.
Q: Is this keto?
100%! Low in carbs and full of healthy fats.
Q: What can I use instead of bacon?
Try turkey bacon, real bacon bits, or omit for a vegetarian version.
Homemade Ranch Dressing (Bonus)
Want to DIY it? Mix:
- ½ cup mayo
- ½ cup sour cream
- 1 tbsp chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt & pepper to taste
Stir well. Chill 30 mins.