Cucumber, Dill, And Mustard Dressing

Written by Eydie Desser

We created this cucumber dressing for our Cucumber Salad after harvesting a huge amount of different varieties of cucumbers from my garden. Although it works beautifully with the Cucumber salad…it’s also delicious on any salad or a dip for crudités.


  • ½ cup cashews soaked in warm water for 1 hour
  • ¼ large avocado flesh, about 2 TB
  • 3 medium-size cucumbers, peeled and roughly chopped
  • 1 small shallot, peeled and finely diced
  • 2 medium-size garlic cloves, finely chopped
  • 2 large lemons, juiced, adding more if needed
  • 2 tsp. Dijon Mustard
  • Freshly ground black pepper, to taste
  • 2 TB finely chopped dill
  • A sprinkle of salt (optional) on each dish, just before serving


1- Place all of the ingredients, except for dill, black pepper, and salt, in a blender and process until completely smooth and creamy.

2- Add dill and black pepper to taste.

3- Add salt (optional) after dressing the salad and sprinkle a little on top of each dish.

The dressing will thicken up, once chilled, so make it earlier in the day or even a day or two before you plan to serve it.

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