Description
A refreshing zesty cucumber salad with a medley of colorful vegetables and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 24 oz bread and butter chips (Mt.Olive brand with the pickle juice)
- 16 oz mini cucumbers (sliced into rings)
- 16 oz mini bell peppers (thinly sliced into rings)
- 2 pints of cherry tomatoes (halved)
- 1 bunch of green onions (sliced thinly)
- 1 handful of fresh dill for garnish (or 1 Tbsp of dried dill)
- 4 cloves of garlic (crushed)
- 1 1/3 cups of the pickle juice from the jar (all the juice from the pickles)
- 1 Tbsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp granulated sugar
- 1/3 cup sunflower oil
- 2 1/2 tsp garlic salt
- 1/2 Tbsp onion flakes
Instructions
- Begin by placing the sliced mini cucumbers and mini bell peppers into a large mixing bowl.
- Add the halved cherry tomatoes and thinly sliced green onions to the bowl.
- Gently fold in the crushed garlic, making sure the flavors start to blend.
- In a separate bowl, whisk together the pickle juice, garlic powder, black pepper, granulated sugar, sunflower oil, garlic salt, and onion flakes to create the zesty dressing.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let the salad sit for 20-30 minutes to allow the flavors to meld.
- Top with fresh dill before serving for an extra pop of color and flavor.
Notes
For the most vibrant salad, use fresh produce, ideally from a farmers’ market. Dress shortly before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, summer salad, refreshing salad, easy salad