We used to love going to a small restaurant in Mexico City, no name on the building and just a few wooden chairs and tables on the sidewalk … but oh … the food! For 99 pesos we received an amazing set menu with four courses and it was always fantastic. The chef moved on … (we spotted him at another place finally). If I could remember the name of his new spot I’d definitely give you a recommendation to try it! Anyhow … what was I saying … oh of course … this is a salad dressing recipe. He made this incredible creamy cucumber salad dressing that was divine. I asked him the recipe and he gave me the basic idea but claimed the key was the sea salt he used. We walked miles looking for the store he told us to go to, without success. Eventually, on another trip we found the salt (from Cuyutlan), and have continued to pick it up every time we go to Mexico City! I’ve finally hit the right ingredients here and this is delicious.
- 1 cup chopped cucumber
- 3/4 cup plain greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp freshly squeezed lemon juice
- handful of fresh herbs (I used basil, parsley and oregano)
- 1 garlic scape
- 1 tsp sea salt
- 1/4 tsp white pepper
Roughly chop the herbs and cucumber and place in blender, then add the rest of the ingredients. Give it a really good whiz until smooth and creamy. Depending on how juicy your cucumber is, you can thin it out a bit with milk or buttermilk if needed.
This is delicious tossed with your favourite salad, roasted and room temperature vegetables or as a dipping sauce.