In my family, a summertime favorite is my grandmother's cucumber dill salad. This healthy alternative is sure to be a cooling favorite for you too. Replacing the mayonnaise or sour cream with cashew turns it into a vegan dish that is better for you, but still has a bit of the fat that makes this dish so delish.
1 cucumber
1/4 red onion, diced
2 cloves of garlic
1 cup of cashews
2 tbs fresh dill
1 tbs fresh mint
1 tbs white wine vinegar
4 tbs water
4 tbs lemon juice
1 tsp salt
Method: Cut the cucumber in half and scrape the seeds into a blender. Dice the outer cucumber and toss with onions. Puree the garlic, cashews, dill, mint, vinegar,salt, water, and lemon juice until you get a sauce that is somewhat thin. If the sauce seems too thick, you can add a little water to thin it out. Pour the sauce over the cucumber and red onion and toss. Serve chilled and garnish with dill or mint sprigs.
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