Umeboshi Cucumber Dressing

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Ingredients
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We are having friends over tomorrow evening for a small barbecue and I will be serving this easy, delicious, tangy salad dressing over fresh greens from our garden.

We started our garden very early and have planted literally dozens of green veggies in it.  The boys are enjoying the many different types of kale that are now growing like weeds.  I am particularly fond of the bitter greens –mustard and arugula.  My husband loves them all and asks for a bigger pile of greens every night at dinner.  I think I’m finally harvesting enough for him.

We actually have a bit more space in our front yard than the back, so we packed veggies in all over, with total disregard for convention.  We are going to be tilling up a patch of lawn in the very front of our yard to plant hard squash, which my little boy (not so little, he’s now 9!) loves.

We have so much bounty already, that I sometimes joke I may need to start my own CSA this summer.  Let’s just say I haven’t bought greens from the store in a couple of weeks and we’ve been eating tons of the good stuff every night for dinner.

Ingredients
Serves:
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Instructions
  1. Place all ingredients in a vitamix and puree until smooth
  2. Serve over your favorite fresh or steamed greens

The dish pictured above is steamed kale with slices of apple and of course, this Umeboshi Cucumber Dressing.

Well, summer seems to finally be here.  The boys are out of school, we’re harvesting vegetables and we’ve had a nice spell of hot weather!

We’re heading off to my parents house for a visit next week where the boys will be spoiled with non-stop fun.  With all of that and our lush garden, the spell of summertime is beginning to sink in quite pleasantly.  I hope you all are beginning to surrender to the “spoils” of summer as well.

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Comments

13 responses to “Umeboshi Cucumber Dressing”

  1. I justvstumbled across your site today and I dont know how or why, but I did and I am sooo glad that I did. One of my favorite veggies is cucumber and I had a big jar of umeboshi plums in my fridge that I normally use when I make sushi or just to munch on when I need a quick pick me up. I had never thought to make a sauce with them. This was heavenly. I was all out of olive oil so I used MCT oil and just a sprig or two of fresh cilantro and served this over cucumbet noodles. It was indeed heavenly, light and Fresh with the perfect amount of slight sweet and salty. I will always be keeping this on hand. And it is my new favorite dressing! AHHHH-MAZE-ING!!! THANK YOU THANK YOU THANK YOU!

  2. Fantastic!!!

    I stopped at a small health food store on my way home this morning and to my delight they had this plum paste! (I hadn’t been able to find it anywhere else). I rushed home and whipped up this dressing, served it on top fresh local greens, raspberries, and grilled chicken. Perfection! I don’t normally photograph my food but it was so pretty I took a picture of it! Perhaps you can give me the link to your Flickr group and I will add it?
    I just had to pop online for a sec to say thanks :-)
    Although I love your desserts, I think your veggie recipes are my favorite. Thanks Elana, hope you are well today xoxo

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