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Lunch recipe · from the recipe book

Cucumber Dill Honey Mustard Vinaigrette

A bright, pourable vinaigrette with cool blended cucumber, fresh dill and lemon balancing sweet honey and tangy mustard.

Cucumber Dill Honey Mustard Vinaigrette

Ingredients

  • ¾ cup sliced80 gCucumberpeeled and roughly chopped
  • 3½ tbsp45 gOlive oil
  • ½ lemon, juiced25 gLemon juice
  • 1 tbsp15 gApple cider vinegar
  • 1½ tbsp20 gYellow mustard
  • 1 tbsp20 gHoney
  • ½ cup sprigs5 gFresh dillfronds picked, divided
  • 1 clove3 gGarlicpeeled
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: peel and roughly chop the cucumber, peel the garlic, and pick the dill fronds. Set aside about one quarter of the dill and finely chop it for finishing; the remaining three quarters go into the blender.
  2. Put the cucumber, garlic, lemon juice, cider vinegar, mustard, honey, salt, black pepper and the three quarters of the dill fronds into the blender.
  3. Blend on high for about 30 seconds until the cucumber is smooth.
  4. With the blender running on low, slowly pour in the olive oil until the dressing is creamy and emulsified.
  5. Pour the dressing into a jar and stir in the reserved finely chopped dill.
  6. Shake or stir before using and toss with leafy greens; keep any extra covered in the fridge for up to 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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