Cucumber Dill Vinaigrette

By Molly O’Neill

Updated August 24, 2015

Total Time
5 minutes
Rating
4(13)
Comments
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This goes well on fish, rice, chicken or salmon salads.

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Ingredients

Yield:1½ cups

  • 1 cup cucumber juice (see recipe)

  • 6 tablespoons buttermilk

  • 2 tablespoons chopped fresh dill

  • ½ teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 1 milligram cholesterol; 22 calories; 259 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk the cucumber juice and buttermilk together. Whisk in the dill, salt and pepper. Taste and correct seasoning if needed.

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Ratings

4 out of 5
13 user ratings
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Comments

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seattlegardener

This was a bizarre dressing. I made it exactly as directed. Result is a watery, fairly bitter concoction that can best be described as milky cucumber-dill juice. I am usually pretty good at “saving” recipes-gone-wrong but I have no idea what to do with this.

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