Homemade Cucumber Dill Dressing

I'm keeping cool this summer  by making simple meals that don't require cooking and heating up the kitchen.

Have you ever been to a restaurant that served a wedge of lettuce as the salad?
Although the salad may have been simple, the dressing is usually fabulous. 

My homemade cucumber sour cream (and vegan alternative) dressing is one of those dressings! It's rich and delicious and tastes best with just plain green lettuce. I used  organic romaine lettuce garnished with fresh organic mint (from my herb garden), and a little freshly grated Parmesan cheese. I then drenched the lettuce in my cucumber dressing and devoured. It looked simple, but tasted divine! Of course the dressing is also gluten free and low carb.


The weather has been so hot (over 100 yesterday).

Assemble Ingredients

                                            

 This salad worked as a perfect light lunch.
 I just whizzed the ingredients for the dressing in the blender,  It was refreshing and light yet surprisingly filling! There is nothing like the taste of real homemade dressing without all the chemicals and salt! 

Variation: Sometimes I cut up halves of fresh avocado and add it to the salad.

Dressing Ingredients: 
1/2 Kirby or Persian cucumber, peeled and diced (about 1/4 cup cucumber)
5-7 fresh mint leaves
1/4 cup fresh dill
1 tablespoon rice vinegar
1 cup of sour cream, Greek Yogurt, or vegan sour cream
( I saw a recipe on a blog called Big Raw and Vegan Living Food that has a recipe for vegan sour cream)
Salt and pepper to taste ( I did not use any)

Directions: 
Whiz all of the ingredients in the blender until smooth .
Serve immediately over romaine lettuce

***If you are looking for a salad with more salad ingredients, try my  Arugula and Cashew Salad , or my  Jicama Rainbow Salad With Mint which have been two of my most popular posts. 


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