Wednesday, May 4, 2011

Raw 'Cream' of Cucumber Salad

This month we're excited to feature a recipe from Dan Marek, Healthy Eating Specialist and Chef at Whole Foods Markets. Over the weekend instead of our typical potato salad, we whipped up this beautifully creamy cucumber version at our neighborhood BBQ and it was the first thing gone off the buffet table! We are certain it will be a staple this summer. Thanks Dan!  

Raw 'Cream' of Cucumber Salad

From Dan: "In my family, a summertime favorite is my grandmother's cucumber and dill salad. This healthy alternative is sure to be a cooling favorite for you too. Replacing the mayonnaise or sour cream with cashew turns it into a vegan dish that is better for you, but still has a bit of the fat that makes this dish so delish."


  • 1 cucumber
  • 1/4 red onion, diced
  • 2 cloves of garlic
  • 1 cup of cashews
  • 2 tbs fresh dill
  • 1 tbs fresh mint
  • 1 tbs white wine vinegar
  • 4 tbs water
  • 4 tbs lemon juice
  • 1 tsp salt


Cut the cucumber in half and scrape the seeds into a blender. Dice the outer cucumber and toss with onions. Puree the garlic, cashews, dill, mint, vinegar, salt, water, and lemon juice until you get a sauce that is somewhat thin. If the sauce seems too thick, you can add a little water to thin it out. Pour the sauce over the cucumber and red onion and toss. Serve chilled and garnish with dill or mint sprigs.

No comments:

Post a Comment