Cucumber Caesar Salad (Printable Version)

Crisp cucumber pairs with creamy, tangy dressing for a refreshing, light salad perfect for easy lunches.

# What You'll Need:

→ Salad

01 - 1 large English cucumber, peeled and thinly sliced
02 - 1/4 cup croutons
03 - 2 tablespoons grated Parmesan cheese for garnish
04 - 1/2 cup halved cherry tomatoes, optional
05 - 1/4 small red onion, thinly sliced, optional
06 - 1/2 ripe avocado, diced, optional
07 - 2 tablespoons crispy bacon, crumbled, optional
08 - Fresh dill or parsley, chopped, optional
09 - Grilled chicken or shrimp for protein, optional

→ Caesar Dressing

10 - 1/2 cup mayonnaise
11 - 2 tablespoons freshly grated Parmesan cheese
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/4 teaspoon Worcestershire sauce
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/8 teaspoon salt
18 - 2 anchovy fillets, finely minced, optional
19 - Pinch of red pepper flakes for spicy kick, optional

# How-To Steps:

01 - Peel the cucumber fully or in stripes for texture variation, then slice thinly to approximately 1/8 inch thickness. Optional: Sprinkle slices with salt and let sit in a colander for 15 to 20 minutes to remove excess moisture, then rinse and pat dry thoroughly.
02 - In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, black pepper, and salt until creamy. Incorporate anchovies and red pepper flakes if desired. Adjust seasoning to preference. If dressing is too thick, thin with 1 to 2 teaspoons of water.
03 - In a large bowl, gently toss cucumber slices with sufficient Caesar dressing to coat evenly. Add optional cherry tomatoes, red onion, avocado, bacon, or fresh herbs as desired.
04 - Just before serving, add croutons and toss gently. Transfer to a serving bowl or individual plates. Garnish with additional Parmesan cheese and freshly ground black pepper. Top with grilled chicken or shrimp if using.
05 - Serve immediately to preserve optimal texture and crispness.

# Tips for Success:

01 -
  • It takes fifteen minutes flat, making it perfect for those evenings when you're tired but don't want to eat takeout.
  • The cool, hydrating crunch of cucumber paired with that tangy, creamy dressing feels like a restaurant salad but costs way less.
  • You can throw it together with whatever's in your fridge or keep it simple and elegant with just the basics.
02 -
  • Salting the cucumber beforehand sounds fussy but changes everything, preventing a pool of liquid from collecting at the bottom of your bowl by the time you eat.
  • Store the dressing and cucumber separately if you're making this more than an hour ahead, assembling only when you're ready to eat so nothing turns limp or soggy.
03 -
  • Buy the thinnest English cucumber you can find because thick ones have more seeds and less of that satisfying, watery crunch.
  • Make the dressing in a jar with a tight lid instead of a bowl, and you can shake it before each use if you're storing it, bringing everything back together if the mayo starts to separate slightly.
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