Cucumber Dill Dressing
Makes 1 1/2 cups (375 mL)
This simple-to-make salad dressing is refreshing and cool; making it an ideal accompaniment to salads in the summer, but don’t let the seasons stop you from making it all year round. If you prefer, you may replace the dried dill with 1 tablespoon (15 mL) fresh dill. Made with hemp seed oil, this dressing is an excellent source of omega-3 fatty acids and has an ideal balance between omega-6 and omega-3 fatty acids.
1 cup (250 mL) chopped or grated, peeled cucumber
1 cup (250 mL) chopped or grated zucchini
1/4 cup (60 mL) hemp seed or extra-virgin olive oil
1/4 cup (60 mL) lemon juice
2 teaspoons (10 mL) Dijon mustard
1 teaspoon (5 mL) nutritional yeast
1 teaspoon (5 mL) dried dill
1 teaspoon (5 mL) maple syrup or agave sweetener
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) hot sauce
1 clove garlic, chopped
Put the cucumber, zucchini, oil, lemon juice, mustard, yeast, dill, maple syrup, salt, hot sauce, and garlic in a blender and blend for 20 seconds. Scrape down the sides of the blender, then blend another 10 seconds or until all ingredients are well incorporated. Dressing will keep in the refrigerator for 3 to 4 days.
Per 2 tablespoons (30 mL): calories: 41, protein: 0.5 g, fat: 5 g, carbohydrate: 2 g (1 g from sugar), dietary fibre: 0.4 g, calcium: 6 mg, iron: 0.1 mg, magnesium: 5 mg, phosphorus: 9 mg, potassium: 61 mg, sodium: 104 mg, zinc: 0.1 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 1 mg, vitamin B6: 0.1 mg, folate: 8 mcg, pantothenic acid: 0.1 mg, vitamin B12: 0.1 mcg, vitamin A: 1 mcg, vitamin C: 4 mg, vitamin E: 0 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 1 g
Percentage of calories from protein 4%, fat 82%, carbohydrate 14%
