Light and creamy salad dressing flavored with cucumbers and herbs.
Happy Cinco de Mayo! I don’t have a Mexican themed recipe for you today. I figured that you’ve already decided what you’re eating today – and I hope it’s something delicious! If you’re anything like me, you use Cinco de Mayo as an excuse to consume large quantities of chips, salsa, and guacamole. That means tomorrow I will need to make up for today’s indulgences by eating a little lighter.
So, salad it will be. I have this dressing all set and ready to go so that I can make a big salad tomorrow. I find that a little planning ahead makes it easier to make healthy choices (it also allows me to eat more yummy Mexican food tonight with less guilt). 😉
When it comes to eating salads, I think homemade dressing makes it so much more enjoyable. I typically make homemade ranch or balsamic vinaigrette, but I recently started making this herb and cucumber dressing, and it is my new go-to. It’s creamy, tangy, light, and refreshing – the ideal dressing for the warmer months ahead. The base of the recipe is cucumber, sour cream, and a little mayo. It’s flavored with lemon juice, dill, and green onions. It’s perfect on just about any type of salad and it can be used as a dip. In the recipe itself, I gave some variations for switching out herbs or adding other flavors. Use this recipe as a base and adapt it however you choose.
But, before you get all healthy, enjoy something indulgent today and drink a margarita for me! Cheers!
Creamy Herb & Cucumber Dressing
- 1 cup chopped cucumber see note below
- 3/4 cup sour cream I used light
- 1 tablespoon heaping mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon dried dill
- 2 green onions chopped (white and light green parts only)
- Salt and pepper to taste
- Milk if needed to thin the dressing
Place all ingredients, except the milk, into a blender or small food processor and blend until smooth. Depending on the moisture content of your cucumber, you might need to add a splash of milk to thin out the dressing slightly.
About the cucumber: If using a regular cucumber, remove the seeds before chopping it. I also partially peel it, leaving on about half of the skin. If you're using an English cucumber, you can leave the skin on and you can leave the seeds in.
Variations: Feel free to add in any other herbs that you like. Fresh basil or parsley would both be great. You could also add in a small clove of minced garlic before blending the dressing.