Zucchini Cucumber Salad

Zucchini Cucumber Salad

17 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Glacierlily
Recipe by  Glacierlily

“This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

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Reviews (17)

Rate This Recipe
Brenda D
24

Brenda D

I was looking for a no-cook recipe to use some zucchini and this fit the bill. The first time I made this exactly as written and it was good, although a bit wet. The second time I made it, I tossed the shredded zucchini and cucumbers in a salad spinner and spun out some of the moisture - made a huge difference! This recipe is easily adapted to any taste. I've substituted italian dressing mix for the ranch dressing mix. This is delicious with ripe tomatoes, and the addition of leftover cubed ham, smoked turkey, grilled shrimp, grilled salmon or mahi mahi. I use fat-free miracle whip in lieu of mayo and set the "additions" up buffet-style on the counter. Everyone can add whatever they like. This is a great summertime lunch or light dinner. Thanks, Vickie!

jsawyer79
17

jsawyer79

This is so good with a whole wheat tortilla or pita bread! It gets pretty soupy as it sits so I would recommend eating it fairly quickly. Great recipe!

mom22N's
15

mom22N's

A great way to use up the cukes/zucchini in the garden. I didn't have ranch dressing mix and used Old Bay seasoning and didn't use the pepper. A very creative sandwich filling, especially with fresh sliced tomatoes.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Sweet and Sour Zucchini Salad

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