Cucumber Dill Vinaigrette

By Molly O'Neill

Total Time
5 minutes
Rating
4(11)
Comments
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This goes well on fish, rice, chicken or salmon salads.

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Ingredients

Yield:1½ cups
  • 1cup cucumber juice (see recipe)
  • 6tablespoons buttermilk
  • 2tablespoons chopped fresh dill
  • ½teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

22 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 259 milligrams sodium

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.

Ratings

4 out of 5
11 user ratings
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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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