This quick and easy cucumber salad is super refreshing on a hot summer day! Plus it’s dairy-free, Paleo and AIP compliant!
1 large English cucumber, quartered lengthwise and chopped
1 large carrot, shredded
4 medium radishes, thinly sliced
4 Tbsp AIP Ranch Dressing
Sea salt, to taste
Optional: top with fresh dill
Wash and chop your cucumber, shred the carrot and thinly slice the radishes (using either a mandoline, or a sharp knife).
If you don’t have AIP Ranch on hand already, whip up a quick batch (it will take about 2 minutes, promise). Use 3-4 Tbsp, depending on how creamy you want the cucumber salad. Toss to coat and serve fresh. Add sea salt to taste, if desired. Optionally, top with freshly chopped dill.
This salad is best served fresh, but will save in an airtight container in the fridge for about a day. If you want to make it ahead of time, just store the dressing separately from the salad and it should save for an extra day or two.
All nutrition information is an estimate, only, using an online nutrition calculator.
- Serving Size: 1/4 of recipe
- Calories: 29
- Fat: .7g
- Carbohydrates: 6.2g
- Fiber: 1.3g
- Protein: .7g
Keywords: cucumber salad, ranch, creamy cucumber salad, quick salad, salad