- 2 cups chopped peeled, seeded cucumber 500 mL
- ½ cup chopped romaine lettuce (4 to 5 leaves) 125 mL
- ¼ cup filtered water 60 mL
- ¼ cup chopped fresh dill fronds 60 mL
- 1 clove garlic
- 3 tbsp freshly squeezed lemon juice 45 mL
- 2 tbsp cold-pressed (extra virgin) olive oil 30 mL
- ½ tsp fine sea salt 2 mL
- Cashew Sour Cream, optional
- In a food processor fitted with the metal blade, process cucumber, lettuce, water, dill, garlic, lemon juice, olive oil and salt until smooth. Transfer to a bowl. Cover and refrigerate until chilled, at least 1 hour or up to 3 hours. Serve garnished with a dollop of Cashew Sour Cream, if using, and additional dill.