Anti Inflammatory Cool Ranch Chive Cucumber Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(26)

Anti Inflammatory Cool Ranch Chive Cucumber Salad

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Ingredients

4 servings

For the salad

2 medium english cucumbers (about 1 ½ lb total), thinly sliced
½ tsp kosher salt
¼ cup fresh chives, thinly sliced

For the dressing

½ cup sour cream
2 tbsp mayonnaise
1 tbsp garlic-infused oil
1 tbsp white wine vinegar
1 tsp dried dill
½ tsp dried parsley
½ tsp onion-free seasoning salt
¼ tsp smoked paprika
¼ tsp ground black pepper
¼ tsp mustard powder

For serving

1 tbsp fresh dill, roughly chopped (optional)

Instructions

1
Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 10–15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
2
In a small bowl, whisk together the sour cream, mayonnaise, garlic-infused oil, white wine vinegar, dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and mustard powder until smooth and uniform.

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