This Paleo, Whole30, Keto, and totally AIP compliant creamy cucumber dill dressing is a refreshing addition to any salad. Plus, it doubles as a dip!
Of course, most store bought dressings and dips are off the menu when following any type of real food, clean eating diet.
So homemade it is! Besides, homemade is better in taste and always better in nutrition!
I love it when a dressing doubles as a dip. And this creamy cucumber dill dressing does just that. It’s great on salads – particularly kale salad. BUT it’s also the perfect dip especially when extra chilled!
Obviously, there’s gotta be cucumber if it’s called “creamy cucumber dill dressing”, amirite?
Cucumbers are full of water and soluble fiber – just what we need for keepin’ it regular!
And did you know? Cucumbers are also a cooling food, which according to traditional Chinese medicine, helps to clear heat and toxins from the body and nourishes yin energy!
In this recipe, the cucumber seeds are removed and the cucumber patted dry just to remove extra moisture. This helps prevent the dressing from being too runny.
I use Aroy-D canned coconut milk for the coconut cream.
What you wanna do is refrigerate the can for several hours or overnight. This will get the coconut cream to separate from the liquid.
Then when ready to use, open it up without shaking, and scoop the top part to use as the coconut cream. Creamy goodness!
Fresh garlic is where it’s at! I bought a bag of garlic from a local farmer this year and it’s been amazing! The garlic in the grocery stores does not compare, at all!
I always press my garlic with a garlic press. But if you’re using a high powered blender, you could probably get away with just throwing in the whole cloves for this recipe.
Dill not only adds the boost of flavour that I love but it also may help in relieving gas and bloating!
I used a tbsp of fresh dill in this recipe, but you could add more if you like it extra dilly!
- Remove peel from cucumber.
- Slice in half lenghtwise and remove seeds by scraping a spoon over the seeds making sure not to scrfape the flesh.
- Once seeds are remove, pat cucumber dry with paper towel.
- Chop the cucumber, should have approximately 1/2 cup.
- Place cucumber, coconut cream, olive oil, garlic, lemon juice, and salt in a blender.
- Blend until smooth.
- Remove dressing from blender and mix in dill.
Store in refrigerator for up to 4 days.