Blackened Black Magic Cucumbers with Really Ranch and Chili Crisp

Directions

1. Whisk the yogurt, mayonnaise, lemon juice, Really Ranch Salt-Free Seasoning, and salt in a small bowl until smooth. Taste and adjust — the blend carries no salt of its own, so everything you taste is what you added. Refrigerate at least 20 minutes.

2. Scrape the seeds out of each cucumber half with a spoon, then score the cut side in a shallow crosshatch about ⅛ inch deep. Do not cut through to the skin.

3. Pat the cut sides completely dry. Cucumber is mostly water, and a wet face steams instead of blackening — this step decides the dish.

4. Brush the cut sides with 1 Tbsp of the avocado oil, then season the cut side only with Black Magic Cajun Blackening Seasoning.

5. Heat the remaining 1 Tbsp avocado oil in a heavy skillet or on a flat-top griddle over high heat until it shimmers and just begins to smoke.

6. Lay the cucumbers cut-side down and leave them alone for 3–4 minutes, until the seasoned face is deeply blackened. Moving them early costs you the crust.

7. Flip and give the skin side 30–45 seconds, just enough to mark it while the inside stays crisp. Move to a sheet tray in a single layer.

8. Refrigerate the cucumbers uncovered 20–30 minutes, until cold. This is a cold salad — going to the platter warm leaves you with a weeping one.

9. Spread the chilled ranch across a serving platter and arrange the cold cucumbers on top, charred side up. Slice them on a bias into 1-inch pieces first if you want it easier to share.

10. Drizzle with chili crisp, then finish with dill and lemon zest. Serve cold.