Cucumber-Buttermilk Dressing
A light, fresh buttermilk dressing with grated cucumber, green onion, parsley, dill, Dijon mustard and lemon juice. Makes about 1 1/2 cups.
From the recipe book of Sandra Mills.
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This cucumber-buttermilk dressing from Sandra Mills's recipe book is the lightest of the creamy dressings here. There is no mayonnaise; buttermilk carries grated cucumber, minced green onion, fresh parsley and a little dill.
Dijon mustard and lemon juice sharpen it. It is lovely on crisp greens and tomatoes and especially good with fish and seafood, such as a salad served alongside salmon.
Ingredients
- 1 cup buttermilk
- 2 tablespoons minced green onions
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon dried dill weed
- 1/4 cup grated cucumber
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon fresh ground pepper
Instructions
- Combine. Place all of the ingredients in a bowl or a small jar with a tight lid.
- Stir or shake. Stir or shake well until the mustard is fully blended.
- Refrigerate. Cover and refrigerate. Stir or shake again before serving.
Tips
- Squeeze the grated cucumber gently in a paper towel so the dressing does not get watery.
- An English cucumber has thin skin and small seeds and does not need peeling.
- Add salt to taste at serving time; buttermilk and mustard bring some saltiness already.
Questions about this recipe
- How long does cucumber buttermilk dressing keep?
- It is best within 3 to 4 days. The cucumber releases water over time; stir before serving.
- Is this dressing low in fat?
- It is much lighter than mayonnaise-based dressings because buttermilk is its only creamy ingredient.
- What does cucumber dressing go with?
- Green salads, tomato salads, grilled fish and chicken, and as a sauce for salmon.
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