Cucumber Caesar Salad

Cucumber Caesar Salad is the best of both worlds! Crisp cucumber salad combined with creamy caesar salad in a deliciously fresh, flavorful side dish that's always in season!

5 from 1 vote

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Prep Time: 15

Servings:

Calories: 210kcal

Author: Cathy Trochelman

Ingredients

16 ounces mini seedless cucumbers
1 cup Parmesan cheese shaved
4 ounces bacon cooked & crumbled
1/2 Tablespoon butter salted
1/4 cup panko breadcrumbs
1/2 cup caesar dressing or to taste

Instructions

In a small skillet, 1/2 Tablespoon butter over medium heat. Add the breadcrumbs and toast over medium heat, stirring regularly, until golden brown. Remove from heat.
Slice the cucumbers into thin (1/4 inch) slices. Transfer to a large bowl.
Add 1/2 cup shaved Parmesan, 1/4 cup crumbled bacon, 2 Tablespoons toasted breadcrumbs, and caesar dressing to the cucumbers. Toss until evenly coated.
Garnish with additional Parmesan, bacon, and breadcrumbs.

Notes

Recipe Variations

- Use any type of cucumbers you have available

- Add sliced red or green onion

- Add chopped red pepper or tomatoes

- Make it vegetarian by omitting the bacon

- Add grilled chicken or shrimp

- Substitute homemade croutons or parmesan crisps for the crispy breadcrumbs

- Use your favorite store bought dressing in place of homemade

Storage Tips

Leftover salad can be stored in an airtight container in the refrigerator and is best when eaten within 1 day. Because of the high moisture content in the cucumbers, it gets soggy quickly.

Nutrition