I’m the woman who loves to eat cucumbers for snacks late at night. Peeled and sliced, they’re my idea of a midnight snack. Not chocolate, not chips, I want cold slices of fresh cucumber. I also slice them into lettuce or spinach salads, or diced them into chicken or crab salad for sandwiches. Dipped in guacamole might be my favorite way of taking them a step up. The other day I wanted to use them to make a dressing for a salad for dinner. I wanted to keep it healthy and lower in calories.
I found this recipe and it seemed ideal. No dairy products or mayonnaise, just extra virgin olive oil and lemon juice with minced onion and a few other spices. Spin in the blender until creamy.
And that’s the simplest creamy dressing I’ve ever made! It took a few minutes to peel, remove seeds and chop the cucumber. I measured the rest of the ingredients into the blender and pulsed.
Reducing it to a creamy dressing in the blender took several minutes. The onion could have been chopped even finer, and it would perhaps have pureed easier.
I put the dressing into a container and stored it in the fridge until dinner.
I’d made a spinach salad with diced tomatoes, cucumbers and avocado.
I’d also marinated sliced chicken breast in a garlic and herb bottled marinade.
I fried the chicken last, to place on top of the salad for our protein fix.
I sprinkled shredded Monterey Jack and chopped green onions over the top of the salads.
We drizzled the creamy cucumber dressing over the salad. We used the entire recipe over our two large salads.
Delicious! I like that the dressing seemed to be a part of the salad. As much as I like vinaigrettes and other dressings, they always seem to be more of an outside snap of flavor that surprises me. This salad was more of a cohesive effort that blended together very well. Does that make sense? If not, let’s just say it was GREAT!
Healthy Cucumber Dressing
- 1 small cucumber; peel, remove seeds and chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed garlic
- Dash cayenne
- 1 1/2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried dill (I used fresh dill)
- 1 teaspoon minced onion (mince as fine as possible for easier pureeing)
Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Stir in dill and onions.
Adapted from Strong and Beyond