Brazil Nut Free Cucumber & Coconut Herb Dip
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Learn more āIngredients
6 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ tsp fine sea salt, divided
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 small clove garlic, finely grated
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs (optional)
- 1 tsp extra-virgin olive oil (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/4 tsp of the salt and let stand for 20 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled ā the shreds should feel nearly dry.
- 2
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 to 2/3 cup of thick cream.
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