I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber.
In my pantry, I have organic lite coconut milk. A staple for our family.
I've made this ranch before but not with cucumbers.
Oh. My. Goodness.
I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.
The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.
Let's get to the deliciousness.
For the mayo
1 cup of light tasting olive oil
One free range egg
1/2 teaspoon of dijon mustard
1/2 of a lemon
For the dressing
1/3 cup of the paleo mayo
1/4 cup full-fat canned coconut milk (I use Thai Kitchen)
2 tablespoons of fresh dill
1 clove of garlic
1/2 medium peeled cucumber
Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.
Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.
I like mine thinner. Reminds me of the homemade ranch I had as a child.
My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.
This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.
Products used in this recipe.