This cucumber ranch salad is a bright, dairy-free, summer side dish packed with fresh garden herbs – perfect for a potluck or picnic!
Even though we didn’t grow any cucumbers of our own this year, there are plenty in the farmers market, in case you want to relive #CucumberSummer2k15. Our tomatoes and just now coming in, but I bet we’ll be making a bunch of this cucumber ranch salad once they start rolling in.
All the herbs combine together to give it a killer ranch and dill flavor. I’m convinced that Ranch dressing may be one of America’s most brilliant inventions, and this was a bright, fresh take on it, with plenty of herbs from the backyard!
We are actually keeping July dairy-free, as a challenge for ourselves (plz wish us luck). Most Asians are lactose-intolerant, and there is very little dairy in Asian cuisine. I took the 23andMe DNA test earlier this year, and it told me that I have the gene that is typically linked to lactose intolerance (probably because I’m Asian…) I thought we could give it a try for a month and see if I feel any different (and see how much money we save from not buying cheese…seriously).
My stepbrother (not Asian) and a handful of other people I know have mentioned that they like reading the blog, but nothing is dairy-free! I’m so sorry! I just love cheese!! But, in the spirit of trying to listen to my loyal readers, I am working on bringing you more sans-dairy dinners. I love you all!
I brought this cucumber ranch salad to a potluck afternoon where I was able to hang out with some other medical student families and meet some incoming MSI families and couples. People said it was good – so it passed the “people” test and it’s now coming to you!
Garden Spotlight: Garlic, chives, parsley and basil
Local Spotlight: Cucumbers and dill
I’m actually super proud of this recipe for all the local flair! Our garlic that has been growing since November is harvested and dried (and delicious). Like I said before, I didn’t grow cucumbers this year so I picked up some short fat ones at the Farmers Market and they did the job.
Do you have a favorite summer salad you like to #enJOY? Let me know in the comments!
Cucumber Ranch Salad
- 1/2 C. unsweetened coconut milk
- 1 t. apple cider vinegar
- 2 garlic cloves
- 2 t. fresh chives
- 1 t. fresh dill
- 1 t. fresh parsley
- 1 t. fresh basil
- 2 medium tomatoes seeds removed (about 1 C.)
- 4-5 small cucumbers cubed (about 3-4 C.)
- black pepper to taste
- 1/2 t. Himalayan sea salt
- Mince garlic and other herbs.
- Combine coconut milk, vinegar, garlic, chives, dill, parsley and basil together. Chill while dicing the tomatoes and cucumbers.
- Dice tomatoes, removing and discarding the seeds and squishy middles of the tomatoes.
- Peel and dice cucumbers to desired size.
- incorporate cucumbers and tomatoes into the dill ranch mixture and mix gently to combine.
- Sprinkle sea salt and pepper.
- Serve cold.