Cucumber Salad Dressing

Kim Biegacki


For this type of dressing you have to have a really good blender or food processor to puree the ingredients. Now, I thought I bought a good blender but this is the second attempt at making a dressing that it just didn't get it to the consistency that it is supposed to be. My dressing came out thicker but still very good. I love the cucumber and onion flavors along with the bright color.

This is another great find from "Recipes for Life Cookbook pg. 176", this could also be served as a dip with veggies and such as Chris suggested.

Let me know if you try it out and what you think of it.

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6 - 8 servings


5 Min


5 Min


No-Cook or Other


1 large
1 Tbsp
fresh lemon juice
1/8 tsp
celtic sea salt (optional)
1 medium
green onion including top
2 Tbsp
dehydrated onion flakes
1/2 c
toasted sunflower seeds

Directions Step-By-Step

If the cucumber is not organic, peel it. If it is organic, some of the skin may be left on.
Blend all until smooth and creamy. If a thinner dressing is desired, add distilled water.
Hint: To toast sunflower seeds, place in a dry skillet on medium heat, shake the skillet until the seeds are brown and be careful not to burn.
From: Recipes for Life

About this Recipe

Course/Dish: Dressings
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy