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Herbed Cucumber Vinaigrette 4 Servings 1 cucumber, 6 ounces (about 6 ounces, peeled, seeded and cut into 1/2-inch-thick slices) 2 Tbsp fresh mint leaves (or dill) 2 Tbsp fresh chives (chopped) 1 Tbsp fresh Italian parsley ¼ cup extra-virgin olive oil 2 Tbsp plain yogurt 2 Tbsp White wine vinegar 1 tsp Sugar Salt and freshly ground black pepper (to taste)
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Herbed Cucumber Vinaigrette

This light, fresh-tasting dressing gets its creaminess from yogurt, its flavor from fresh herbs and its body from cucumber purée. If you use English cucumbers, there's no need to peel or seed them — as an added bonus, they add a pretty green color to the dressing.

This recipe calls for fresh mint, but you could use dill with equally delicious results. Try it with our Chopped Greek Salad.

4 Servings

Ingredients

1

cucumber, 6 ounces (about 6 ounces, peeled, seeded and cut into 1/2-inch-thick slices)

2 Tbsp

fresh mint leaves (or dill)

2 Tbsp

fresh chives (chopped)

1 Tbsp

fresh Italian parsley

¼ cup

extra-virgin olive oil

2 Tbsp

plain yogurt

2 Tbsp

White wine vinegar

1 tsp

Sugar

Salt and freshly ground black pepper (to taste)

Directions

Place the cucumber, mint, chives, and parsley in a food processor or blender and purée until smooth, stopping to scrape down the sides of the bowl once or twice. Add the olive oil, yogurt, vinegar, and sugar, and process to blend. Season to taste with salt and pepper.

The dressing can be refrigerated, covered, for up to 5 days.

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