It’s picnic season this Fourth of July and dietary needs get pushed to the wayside. For those of you who practice gluten-free or vegan lifestyles, finding the right food can be tough at this time of year. Allyson Kramer, a Philadelphia based writer for her popular blog Manifest Vegan, is used to these restrictions with her gluten-free and vegan practices. However, she reminds us with her regular posts and recent cookbook, Great Gluten-Free Vegan Eats, that dietary restrictions don’t mean food can’t be fun, easy and delicious like this Late Summer Salad recipe.
This is a creamy twist on a summer salad which Allyson made since she was a child. She always got such joy from eating this salad in late July or August when her garden was abundant with vine-ripened tomatoes, fresh dill, and crisp cucumbers. Today, she still recommends sourcing ingredients from a local garden and eating in the shade of a tree while sprawled out on a blanket in the grass.
Late Summer Salad with Creamy Dill Dressing
Yield: 8 servings
Ingredients:
- 4 or 5 medium-size tomatoes
- 1 or 2 medium-size cucumbers, peeled
- 3 tablespoons (45 ml) apple cider vinegar
- 1 block (15 ounces, or 420 g) silken tofu
- 1 or 2 cloves garlic (2 makes it extra tangy)
- 1 teaspoon salt, or to taste
- 5 tablespoons (20 g) chopped fresh dill, divided, plus several sprigs for garnish
Method:
- Chop the tomatoes and cucumbers into bite-size pieces. Toss with the apple cider vinegar and let marinate for at least 30 minutes in the fridge.
- In a food processor, combine the silken tofu, garlic, salt, and 2 tablespoons (8 g) of the fresh dill.
- Purée until very smooth.
- Remove the cucumbers and tomatoes from the refrigerator, drain well, and toss with enough dressing to thoroughly coat. Depending on the size of your veggies, you may be left with a little extra dressing.
- Stir in the remaining 3 tablespoons (12 g) fresh dill.
- Chill in the refrigerator until cold, about 1 hour, although this dish is wonderful if you let the flavors meld for a few hours before serving.
- Garnish with a fresh sprig of dill and serve cold.
Note: The original version of this salad can be easily made by omitting the garlic and tofu. It is a bit lighter and a perfect snack for a hot summertime afternoon.
Nutritional Analysis Per Serving: 43 calories; 2 g fat; protein; 2 g carbohydrate; 1 g dietary fiber; 0 mg cholesterol.
