The hot humid dog days of summer are coming, and nothing is as cooling (or as hydrating) as a cucumber salad. Unless it’s a fabulous cucumber dressing on your salad! Pair your cukes with some of the amazing produce and other food items you can find in season at the Market, and you have a recipe for summer deliciousness!
Cucumber Herb Vinaigrette
recipe from Eating Well
Pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
- 1 small cucumber, peeled, seeded and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon nonfat or low-fat plain yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon sugar
- 1/2 teaspoon salt
Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth. Makes 20 servings. To Make Ahead: Cover and refrigerate for up to 3 days.
Here is a quintet of cool cucumber salads (using some of the other items you can find at the Market right now), to give you relief from the hottest of summer days!