Cucumber Caesar Salad: A Refreshing Twist On A Classic
The best cucumber Caesar salad with crunchy cucumbers, creamy Parmesan dressing, and crispy croutons. A quick and refreshing salad perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 large English cucumber, peeled and thinly sliced
½ cup mayonnaise (full-fat recommended)
2 tablespoons grated Parmesan cheese, plus extra for garnish
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or to taste
¼ cup croutons (homemade or store-bought)
Optional: grilled chicken or shrimp for added protein
Instructions
Prepare the Cucumber:
Peel the cucumber and slice it thinly (about ⅛ inch thick). Pat the slices dry with paper towels to remove excess moisture. For extra crispness, lightly salt the slices and let them sit in a colander for 15–20 minutes, then rinse and pat dry.
Make the Caesar Dressing:
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
Add the minced garlic and grated Parmesan cheese to the mixture.
Season with black pepper and salt, adjusting to taste.
Whisk until the dressing becomes smooth and creamy. If it is too thick, add 1–2 teaspoons of water to reach the desired consistency.
Assemble the Salad:
In a large bowl, gently toss the cucumber slices with the Caesar dressing until evenly coated.
Just before serving, add the croutons and toss lightly.
Garnish:
Transfer the salad to a serving bowl or plates and sprinkle with extra Parmesan cheese and freshly ground black pepper.
Serve:
Serve immediately. Add grilled chicken or shrimp on top if you want to turn it into a full meal.
Notes
Use English cucumbers for the best texture and fewer seeds.
Adding the croutons just before serving keeps them crispy.
For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
This salad is best enjoyed fresh but can be refrigerated for up to 1 day without croutons.
