Zucchini Cucumber Salad

Zucchini Cucumber Salad

Glacierlily 0

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

Ingredients 10 m {{adjustedServings}} servings 131 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 7.4g
  • 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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  • Prep

  • Ready In

  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

  1. 22 Ratings

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!


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!


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.