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!
Missi Thigpen
Made this today since we have a pile of cucumbers! Oh my gosh it’s so good! I did add the basil & garlic, but I also had some leftover bell pepper that I threw in the mix! Used fresh dill instead of dried. I LOVE this dressing! I can’t wait to eat salads this week!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
May
Excellent! Substituted yogurt for sour cream, and added a smidge more mayo because the yogurt is pretty twangy.
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Michelle
Yummy delicious!! Just what I was looking for!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Margarette Mitchell
Super dressing. I made cucumber dressing years ago and had forgotten how good it was, hence had to refresh my memory! Glad I did!! Don’t remember using dill but I love it‼️ Got this one In my memory bank. Didn’t change a thing . It was perfect!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cindy
What a great fresh tasting dressing ! We have an abundance of cucumbers from our garden , this just another wonderful way to use them. Thank you for posting your recipe !
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Ellen Hiles
Can this recipe be canned?
Allison
I’m not sure, I haven’t tried that.
Diane
I made this and it is great! but to watery I didn’t use any milk, but my cucumbers were watery, good flavor but watery. What can I do/or what did I do wrong?
Allison
Did you remove the seeds from the cucumber (as mentioned in the note)? The center/seedy part of the cucumber is where the extra moisture is, so scooping that out will help if you have a really watery cucumber. You can try stirring in more sour cream to thicken it.
Laurie Sinklier
This is a really good and easy salad dressing to make. I used Persian Cucumber and I didn’t have green onions so I substituted some shallot. It’s very adaptable!
Virginia P
How long does it keep in the fridge?
Allison
We typically use it within 2-3 days.
harry herrlinger
Terrific recipe! Leave it thicker and use as dip for chips /raw vegeatcles.