Cucumber Salad Dressing – 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). 😉
Cucumber Salad Dressing
- Cucumber
- Sour cream
- Mayo (just a little)
- Lemon juice
- Dill
- Green onions.
This dressing is 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.
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.
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Recipe
Creamy Herb & Cucumber Dressing
Ingredients
- 1 cup chopped cucumber, see note below
- ¾ cup sour cream, I used light
- 1 tablespoon heaping mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- ¾ 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
Instructions
- 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.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Michele Bishop
I used 0% fat Plain Greek Yogurt in place of sour cream and it was delicious. Thank you for the recipe.
Allison
You’re welcome!
M. Policastro
Delicious but too runny. It was crisp and cool and the dill was not overwhelming but I was hoping for a smooth and creamy dressing. One that sticks to the greens. This was too thin and runny for me.
Lisa Chrisman
I have Crohn’s disease so it can be tricky choosing foods I can tolerate. I made this using Miracle Whip lite instead of mayonnaise, and just a touch of white pepper instead of regular pepper. It made a pint of dressing which, I vacuum sealed, put it in the fridge, and that way I can use it whenever I want. Best of all I didn’t have any issues with my stomach. IT WAS DELICIOUS!!!!
Allison
I’m so glad you enjoyed it. Thanks for stopping by!
Jennifer Poindexter
How long will this keep?
Allison
We typically use it up within 3-4 days.
Renea Akin
I wanted a thinner dressing, so I added a splash of buttermilk. Not only is this super easy to make, it tastes amazing. What a great way to use fresh cucumbers and dill from the garden. Thank you for sharing.
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Graubner Sam
I’d like to try this, how long does this last in refrig?
Allison
We typically use it up within 3-4 days.