Creamy Cucumber Dill Dressing
This fresh and healthy dressing, flavoured with the cool tastes of cucumber and dill, is perfect for spring and summer salads.
Ingredients
- 1/2 English Cucumber
- 1 tsp Kosher salt, divided
- 1/2 cup plain Greek yogurt (2% milk fat or higher for creamy results)
- 2 Tbsp buttermilk
- 3 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh chives
- 1 tsp white wine vinegar
- 1/2 tsp sugar
- 1/4 tsp garlic powder
Instructions
- Place the cucumber on a cutting board and cut it in half lengthwise into two long pieces. Use a small spoon to scrape out the seeds. Grate the cucumber on the large holes of a box grater. Set a fine mesh sieve over a bowl, then transfer the grated cucumber to the sieve. Sprinkle the grated cucumber with 1/2 tsp of kosher salt and mix to combine. Let the cucumber drain in the sieve for about 10 minutes. With clean hands, squeeze the grated cucumber to extract as much liquid as possible. It's important to squeeze out the liquid to avoid watery dressing. Discard the liquid that accumulates in the bowl.
- Transfer the drained and squeezed cucumber to a blender. Add the yogurt, dill, chives, white wine vinegar, sugar, garlic power and remaining 1/2 tsp of kosher salt. Blend for at least 1 minute, until dressing is smooth and has become a pale green colour. Serve immediately, or transfer to a covered jar and store in the fridge for up to 4 days.