Light and refreshing cucumber juice emulsified with equals parts olive oil and white wine vinegar seasoned with fresh mint, thyme, rosemary, salt, pepper, and crushed red pepper flakes.

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I love making vinaigrettes where oil and vinegar aren’t the stars. For that, I use a lot of crushed and macerated fruits or vegetable juice. I prefer using vegetables that are my favorites parts of the salad. From roasting onions and garlic to simple additions of porcini mushroom powder. I really like changing up salad dressings. For this recipe, I used cucumber juice simply blended skin-on with equal parts oil and vinegar. The pulverized cucumber is super aromatic, light, and refreshing on its own. But with the addition of fresh mint, it really took it to another level. I added some heat to it with crushed red pepper flakes and fresh cracked pepper. This vinaigrette came together in under three minutes. Check out my tips and tricks below for the best cucumber vinaigrette. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CUCUMBER VINAIGRETTE

skin-on: skin off or on is all about personal preferences. if you don’t like cucumber skin feel free to peel it off. the skin contains a lot of the green bright color, nutrients and it is pulverized enough that it really doesn’t make too much of a difference.

sweet or heat: this recipe can go either way. if you prefer a sweeter vinaigrette add some sugar or macerated berries. if you like it spicy blend some peppers with it or add a couple of extra turns of black pepper. this recipe is extremely versatile.

blender: make this recipe in a blender you’ll thank me for it. use the blender speeds to your advantage.  keep the speed on low to chop but not blend herbs like rosemary, mint, or thyme. use the higher speeds to break down cucumbers and whole garlic. or if you like chopped garlic running throughout then lower the blender speed once you’ve blended the cucumber and it will gently chop it.

oil& vin: use any type of finishing oil you have on hand. that could be sunflower oil, olive blends, or even avocado. avocado oil works great in this recipe. different vinegar can be used but you may have to adjust the seasoning accordingly.

SIMILAR INGREDIENTS TO:

LEMON SUNFLOWER DRESSING

HOT PEPPER TAPENADE

STRAWBERRY COLESLAW

ENJOY THIS RECIPE WITH:

CHOPPED CHERRY & SPINACH SALAD

CHEF’S SALAD + GOLDEN RANCH

AVOCADO FETA DIP

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Cucumber Vinaigrette

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INGREDIENTS

• 1/2 Cucumber- skin on – 3/4c Once blended
• 1/4c White Wine Vinegar
• 1/4c Olive Oil
• 3 Garlic Cloves
• 1/2tsp Rosemary, dried
• 1/2tsp Thyme, dried
• 3 Mint Leaves
• 1tsp Crushed Red Pepper Flakes
• Salt
• Cracked Black Pepper

INSTRUCTIONS

• Place cucumber, vinegar and garlic into a blender. Blend till smooth.
• Lower the speed of the mixer and add in dried and fresh herbs till they are roughly chopped not blended.
• Season with crushed red peppers.
• Drizzle in olive oil and season with salt and pepper.
• Pour into mason jar. Shake or stir before serving.

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