Cucumber Ranch Salad

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!

xxHillary

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Cucumber Ranch Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Author 918 Plate

Ingredients

• 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

Instructions

1. Mince garlic and other herbs.
2. Combine coconut milk, vinegar, garlic, chives, dill, parsley and basil together. Chill while dicing the tomatoes and cucumbers.
3. Dice tomatoes, removing and discarding the seeds and squishy middles of the tomatoes.
4. Peel and dice cucumbers to desired size.
5. incorporate cucumbers and tomatoes into the dill ranch mixture and mix gently to combine.
6. Sprinkle sea salt and pepper.
7. Serve cold.
8. #enJOY!

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