When growing up, I remember my dad’s favorite salad being a cucumber dill salad with a yogurt dressing out of a package. He actually still loves it! It tastes slightly sour and has a bit of a creamy texture. This recipe is an ode to those day, trying to make it a healthier, less processed version without all the sugar, starch, and flavor enhancers.
In order to get the creaminess for the dressing, you use soaked cashews. Soak them at least for 4 hours, but you can also soak them longer in a sealed container in the fridge. Nuts can be soaked for several days in case you don’t get around to using them. Just make sure you change the soaking water daily.
Preparation time: 10 minutes (does not include the cashew soaking time)
Makes 1 serving:
1 big cucumber
¼ cup cashew nuts, soaked in water for at least 4 hours or longer (see above)
¼ cup packed fresh dill, roughly chopped
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp extra virgin olive oil
pinch of coconut sugar (or other sugar you would like to use)
freshly ground black pepper and sea salt to taste
Use the slicing blade on your spiralizer, a grater or slice the cucumber very finely. Put the sliced cucumber in a bowl.
Place all the dressing ingredients into the food processor, and process on high for 2 minutes. This should give you a creamy dressing. You may have to scrape down the mixture in between. If you find your food processor can’t mix it well, add another splash of water.
Combine the dressing with the sliced cucumber and serve right away.