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Cucumber Caesar Salad

A refreshing, low-carb twist on the classic Caesar salad, using crisp cucumber slices instead of lettuce, topped with crispy bacon, parmesan, and toasted breadcrumbs.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English or Persian cucumbers thickly sliced
  • 0.5 cup Caesar dressing creamy
  • 4 slices thick-cut bacon cooked crisp and crumbled
  • 0.33 cup Parmesan cheese shaved or grated
Crispy Topping
  • 0.25 cup Panko breadcrumbs
  • 1 tbsp olive oil or butter for toasting
  • 1 pinch black pepper freshly cracked

Equipment

  • Large mixing bowl
  • Skillet
  • Cutting board
  • Crinkle-cut knife (optional)

Method
 

  1. Cook the bacon in a skillet or oven until crispy. Let cool, then crumble into pieces.
  2. In a small skillet, heat the olive oil or butter over medium-low heat. Add Panko breadcrumbs and toast for 3-5 minutes until golden brown. Set aside to cool.
  3. Wash and thickly slice the cucumbers (use a crinkle-cut knife for extra texture). Place in a large mixing bowl.
  4. Pour the Caesar dressing over the cucumbers and toss vigorously until every slice is well coated.
  5. Add three-quarters of the crumbled bacon, three-quarters of the Parmesan cheese, and black pepper to the cucumbers. Toss gently.
  6. Transfer the salad to a serving bowl. Top with the remaining bacon, remaining Parmesan, and sprinkle the toasted Panko breadcrumbs evenly over the top just before serving.

Notes

To prevent a watery salad if making ahead of time, toss the sliced cucumbers with 1 tsp salt, let sit in a colander for 20 minutes, then pat completely dry before adding dressing.