Description
Crisp cucumber ribbons tossed in a creamy, tangy Caesar-style dressing with crunchy croutons — a light, refreshing salad that works as a bright side or a quick, protein-ready lunch.
Ingredients
- 1 large English cucumber, peeled and cut into very thin slices
- ½ cup mayonnaise (full-fat for best creaminess, optional swap: Greek yogurt)
- 2 tbsp freshly grated Parmesan, plus extra for finishing
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ¼ tsp Worcestershire sauce
- ⅛–¼ tsp fine salt (to taste)
- Freshly ground black pepper, to taste
- ¼ cup croutons (store-bought or homemade)
- Optional: grilled chicken or shrimp for serving
Instructions
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Prep the cucumber. Peel the cucumber if you want a smooth look, then slice it paper-thin (a mandoline makes this quick). If the cucumber seems wet, lay the slices in a colander, sprinkle lightly with salt, let sit 15–20 minutes, then rinse and pat dry. This removes excess moisture and keeps the dressing bold.
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Whisk the dressing. In a medium bowl combine mayonnaise, lemon juice, Dijon, Worcestershire, minced garlic, Parmesan, salt, and pepper. Whisk until silky. If it feels too thick, thin it with a teaspoon or two of water until it coats the cucumbers evenly.
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Toss gently. Place cucumber slices in a large bowl and fold in just enough dressing to coat each slice. Work gently so the cucumber keeps its texture — you want coated slices, not mush.
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Add crunch and protein. Sprinkle croutons on top right before serving so they stay crisp. If you want a fuller meal, arrange sliced grilled chicken or cooked shrimp over the salad.
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Finish and serve. Scatter extra grated Parmesan and a crack of black pepper over the top. Serve immediately for the best contrast of crunchy and creamy.
Notes
- Quick homemade croutons (optional)
- Preheat oven to 375°F (190°C). Cube sturdy bread into 1-inch pieces. Toss with olive oil, a pinch of salt, pepper, and a little garlic powder. Spread on a baking sheet and bake 10–15 minutes, turning once, until golden and crisp. Cool completely before adding to the salad.
- Notes & tips
- Don’t overdress. Start with less dressing and add more if needed — cucumbers release water, so you want them lightly coated.
- Add croutons at the last second to keep them crunchy.
- Swap mayo for Greek yogurt to cut calories without losing creaminess.
- Freshly grated Parmesan melts into the dressing much better than pre-grated stuff — worth the minute.
- If you salt the cucumber to draw out moisture, rinse and dry before dressing so the salad doesn’t taste too salty.
- Variations
- Toss in halved cherry tomatoes for sweetness and color.
- Add sliced red onion or radish for bite.
- Fold in diced avocado for creaminess and heft.
- Stir a pinch of red pepper flakes into the dressing for a little heat.
- Make it a main by topping with sliced grilled chicken or shrimp.
- Storage
- If you must save leftovers, keep the dressing and cucumber in separate containers and combine just before serving.
- Dressed salad will keep in the fridge up to 24 hours, but expect some liquid from the cucumbers and softer croutons. Best eaten same day.