Anti Inflammatory Cool Ranch Chive Cucumber Salad

Total time30 min

Prep time15 min

Cook time0 min

Anti Inflammatory Cool Ranch Chive Cucumber Salad

Crisp cucumber ribbons get tossed in a creamy, herb-flecked dressing built on garlic-infused oil, a splash of white wine vinegar, and a blend of dried dill, parsley, smoked paprika, and mustard powder for that classic cool-ranch tang. Salting the cucumbers first draws out excess moisture, so every slice stays crunchy instead of watery once it's coated. A shower of fresh chives and dill on top adds a bright, grassy finish that makes the whole bowl taste garden-fresh. It comes together in minutes with just a short rest for the cucumbers and a quick whisk for the dressing — no cooking required. Serve it straight away for maximum crunch, or give it fifteen minutes in the fridge if you like the flavors a little more melded. This one's an easy, refreshing side to keep on hand for an anti-inflammatory-friendly table, delivering all the creamy, herby satisfaction of classic ranch without any heaviness.

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Ingredients

4 servings

For the salad

2 medium english cucumbers (about 1 ½ lb total), thinly sliced
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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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