Make this Creamy Crunchy Cucumber Salad with Bacon for all your summer parties and potlucks. This light and fresh salad is the perfect side dish for any gathering. The green color makes this a fun salad to serve for St. Patrick’s day too.
Whether you’re entertaining a crowd or prepping a weeknight dinner, this crunchy cucumber salad is a welcome addition. There’s so much texture and the cool creamy dressing pairs well with the salty bacon crumbles.
This creamy crunchy cucumber salad with bacon can be made ahead for easy entertaining.
You may have noticed a bit of a green theme here lately with my patio decor with greenery, and green dinner party tablescape. I’m finally wrapping it up with this delicious creamy crunchy cucumber salad with bacon. It’s the perfect side dish to make now, for late summer parties.
This crunchy salad makes great use of those herbs and vegetables you’ve been growing in the garden all summer. It’s also light and dare I say, healthy!
Mix this salad the night before a potluck party and you’ll be ready to walk out the door the next day. As with most mixtures, the flavors marry and meld together after sitting in the refrigerator for a few hours.
Serve this light and crunchy cucumber salad alongside grilled meats and baked beans, for a delicious meal.
HOSTESS TIP: Make sure you prep your cucumbers to drain the excess moisture from them. You’ll find the instructions in step 1 below. Otherwise the water from the cucumbers will leach out into the salad and it will become limp.
The cool creamy dressing is a terrific balance to the salty bacon. The cilantro adds a slight Tex-Mex twist, and the crunchy texture makes this recipe a winner! Round out the green theme with this lime tartlets recipe for dessert.
- 1 1/2 cucumbers
- 5 radishes, thinly sliced
- 3 celery stalks, sliced
- 5 bacon strips, cooked and crumbled
- 1 bunch fresh cilantro, chopped
- 4 oz. plain Greek yogurt
- 1/4 cup light sour cream
- 1 Tablespoon fresh lime juice (1/2 lime, squeezed)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
PREP THE CUCUMBERS: Thinly slice cucumbers and place in a large bowl with about 1/8 teaspoon of salt. Toss to coat and set aside for about 30 minutes.
Meanwhile, combine dressing ingredients together and add in radishes and celery.
Drain cucumbers and press with a paper towel to remove excess moisture; add to salad mixture and toss to coat.
Cover and refrigerate for at least one hour to overnight.
Top with chopped cilantro and bacon when ready to serve.
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