Low fodmap cucumber dressing is healthier than ranch dressing, yet tastes just as delicious. I use it on salads, as a dip for raw vegetables, and as an addition to other dressings and dips. The ingredients are mostly organic (except for Hellman’s light mayo), but you could use your own organic mayo and make it 100% organic.
INGREDIENTS:
1/2 a medium cucumber, peeled and sliced
1 cup of light mayonnaise (I love Hellman’s) or half Greek yogurt and half mayo
2 to 3 Tbsp of low-fat buttermilk (or add 1 tbsp vinegar to one cup lactose free or alternative milk, let sit for 15 min and use 3 tbsp of it)
Sea salt and freshly ground black pepper, to taste
Dash of paprika
1 to 2 tbsp of fresh basil sliced into thin ribbons
1 to 2 tbsp of fresh mint leaves sliced into ribbons
1 tbsp of chopped Dill (optional)
sliced light green scallion or green onion stems (not the white bulb part)
DIRECTIONS:
In a food processor, place the cucumber slices. Pulse and whirl the slices until they become a puree. Take out the puree with a spatula and place the puree into a strainer over a bowl. Press the puree so that the cucumber juice goes through the strainer and into the bowl. Set the cucumber juice aside.
In a medium bowl, place the buttermilk, mayonnaise, sliced scallion stems spices and sliced fresh herbs. Whisk these ingredients together. Add the cucumber juice being careful not to thin out the mayonnaise mixture too much, at the same time, tasting to make sure the dressing has a strong cucumber flavor. Adjust the seasonings adding more or less of what you need according to your own taste. Some people like to add chopped dill, so feel free to add what you like.
Pour the dressing into a glass pint size jar with a screw top cap. Place dressing in the refrigerator where it should last for a week.
