Keto Cucumber Ranch Crack Salad

The Keto Cucumber Ranch Crack Salad is a refreshing, crunchy, and creamy keto side or light meal that combines crisp cucumbers, rich ranch dressing, smoky bacon, sharp cheddar, and bright green onions or chives while keeping carbs very low. This no-cook recipe is assembled in one bowl and chilled, making it perfect for meal prep, quick lunches, or an easy party side that satisfies crunchy snack cravings without chips or crackers.

Course Lunch, Salad, Side Dish, Snack

Cuisine American, Keto

Keyword bacon ranch cucumber salad, keto cucumber salad, keto ranch salad, low carb salad, no cook keto recipe

Prep Time 20

Total Time 20

Servings servings

Calories 340kcal

Equipment

Cutting board
Chef's knife
large mixing bowl
Small bowl
measuring cups
measuring spoons
Spatula or large spoon

Ingredients

For the cucumber salad

2 English cucumbers, chopped into bite-size pieces
1 teaspoon fine sea salt, for salting cucumbers
6 slices bacon, cooked crispy and crumbled
1 cup shredded sharp cheddar cheese or cubed
1/4 cup sliced green onions or chopped chives

For the creamy ranch dressing

1/2 cup mayonnaise preferably avocado oil or olive oil based
1/4 cup sour cream
2 tablespoons heavy whipping cream to thin, more as needed
1 tablespoon keto ranch seasoning mix no sugar added
1/4 teaspoon garlic powder optional, for extra flavor
1/4 teaspoon freshly ground black pepper

Instructions

Add the chopped cucumbers to a large mixing bowl and sprinkle evenly with the sea salt, then toss and let them sit for about ten minutes to release excess moisture.
While the cucumbers rest, whisk together the mayonnaise, sour cream, heavy whipping cream, keto ranch seasoning, garlic powder, and black pepper in a small bowl until smooth and creamy, adding a little extra cream if you prefer a thinner dressing.
Gently pat the cucumbers dry with a paper towel to remove the released moisture, then drain any liquid from the bowl.
Add the crumbled bacon, shredded cheddar cheese, and sliced green onions or chives to the bowl with the cucumbers.
Pour the creamy ranch dressing over the cucumber mixture and toss gently with a spatula until everything is evenly coated.
Cover the bowl and chill the salad in the refrigerator for at least thirty minutes to let the flavors meld and the salad firm up slightly.
Toss the salad again just before serving and adjust seasoning with additional salt and pepper to taste if desired, then serve cold as a side, light lunch, or keto snack.

Notes

For the lowest carbs and best flavor, choose full-fat mayonnaise made with avocado or olive oil and a ranch seasoning mix with no added sugar or starch. To keep the salad extra crunchy for meal prep, store the dressing separately and toss with the cucumber mixture just before serving. You can bulk this salad up into a full meal by adding diced grilled chicken, chopped hard-boiled eggs, or diced avocado, adjusting nutrition accordingly. This recipe is written for English cucumbers, but Persian cucumbers also work well and stay very crisp.

Nutrition