Description
A refreshing side that combines cool cucumbers with creamy ranch dressing and a crispy topping, perfect for summer gatherings.
Ingredients
Scale
- 3 medium English cucumbers, thinly sliced
- 1 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup buttermilk
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Thinly slice the cucumbers and toss them with salt, letting them sit for 10 minutes.
- Whisk together mayonnaise, sour cream, buttermilk, dill, garlic powder, chives, salt, and pepper, then chill for 10 minutes.
- Toss panko with olive oil and bake at 400°F (200°C) for 6-8 minutes until golden.
- Combine cucumbers with ranch dressing and 3/4 of the crispy panko, then serve topped with the remaining panko.
Notes
Ensure to salt and drain cucumbers to prevent a watery salad. This recipe can be adapted to be gluten-free or dairy-free.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: No-cook assembly with toasted crispy topping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg