Simple Cucumber Salad with Fresh Dill (vegan)
If you’re looking for a refreshing and healthy salad recipe, this Simple Cucumber Salad with Fresh Dill is the perfect dish. Made with crisp cucumbers, tangy shallots, and citrusy lemon juice, this salad is delicious and packed with nutrients.
This vegan salad is a great option for those following a plant-based diet. Let me show you how to make this tasty and easy vegan cucumber salad recipe step-by-step, so you can enjoy a fresh dish that’s perfect for any occasion.
If you’re into cucumbers, you’ve got to try this Crispy Rice Cucumber Salad with a Thai dressing. It is so delicious!
Spotlight on This Simple Cucumber Salad with Fresh Dill
- It’s crisp and refreshing: Light, crunchy, and full of flavor, this cucumber salad is the ultimate fresh side dish that instantly brightens any meal.
- It’s quick and simple: Made with just a handful of ingredients and a light olive oil vinaigrette, this easy cucumber salad comes together in minutes.
- It’s wholesome: Packed with hydrating cucumbers, creamy avocado, fiber, and healthy fats, this salad leaves you feeling satisfied and energized.
- It pairs with everything: From tacos and burgers to pasta and grilled favorites, this versatile side dish fits any menu, any time of year.
- It’s great for leftovers: The flavors deepen overnight while the cucumbers stay crisp, making it just as delicious the next day.
The Ingredients
Fresh cucumbers: I prefer to use Persian cucumbers, however, English cucumbers will work as well. The cucumber slices are the base of this healthy cucumber salad. This vegetable is the star of the show, that’s for sure.
Shallots: You can use this lighter onion or minced red onion. Both work great in this salad. The lemon juice, salt, pepper, and avocado will soften the raw onion flavor nicely.
Avocado: This turns it into a creamy cucumber salad and adds healthy fat, protein, and fiber to the mix. What a great way to make this delicious salad more hearty.
Lemon juice: This is definitely an ingredient that works wonders for this dish. The citrus adds a wonderful dimension to this simple salad.
Extra virgin olive oil: Don’t you dare replace this with any other oil. LOL.
Apple cider vinegar: You could also replace this with red wine vinegar or white wine vinegar. Is there such a thing as a salad without vinegar? I think not.
Fresh dill: I enjoy using fresh dill. While fresh herbs are always more flavorful, feel free to save time with dried versions. You could also swap out the dill for parsley as well. The addition of fresh dill really makes this salad shine!
Sea salt and black pepper: This is how we finish off this dish. Add additional salt and pepper as desired.
Optional: A pinch of red pepper flakes will add a slight kick to this simple cucumber salad.
Frequently Asked Questions
This would be a great addition to a BBQ with burgers, or BBQ lentil patties, pasta salad, and corn on the cob. It’s so refreshing and ideal for the warmer months, making it the perfect summer salad.
I do not recommend making this salad ahead of time because the avocado will brown.
Yes, this salad is vegan and dairy-free.
I highly recommend fresh dill. If you decide to use dried dill, use about 1 teaspoon instead.
The Instructions
Step one: Using a sharp knife, start by thinly slicing the Persian cucumbers, mincing the shallot or red onion, and dicing the avocados. Add the sliced cucumbers, shallot, minced dill, diced avocados, salt, and pepper to a medium-large bowl.
Step two: Add the wet ingredients, which include olive oil, lemon, and vinegar.
Step three: Toss everything together.
Storage
This salad is best enjoyed the same day. Otherwise, the avocado will start to brown. If you decide to keep leftovers, transfer them to an airtight container and refrigerate for up to 1 day.
Tips and Modifications
As far as the lemon or lime juice goes, I typically choose lemon juice unless I am using the salad for Mexican cuisine. In that case, I use lime juice instead because lime is a key component of Mexican food, as you know.
Feel free to swap out shallots for chives as an alternative.
Regular cucumber will work, but I recommend slicing it lengthwise and removing the seeds before slicing.
This salad should stay in your fridge in an airtight container for at least a day or two. You know what that means, right? Make a fun Mexican-themed casserole, like these Vegan Lentil Enchiladas, and use this cucumber salad for the next day’s leftovers.
More Vegan Salad Recipes
Green Goddess Creamy Cabbage Salad
The Vegan Version of Jennifer Aniston’s Viral Salad
Easy Cherry Tomato Couscous Salad
Easy Street Corn Guacamole Salad
Simple Cucumber Salad with Fresh Dill (vegan)
Equipment
- 1 large bowl
Ingredients
- 4 Persian cucumbers, thinly sliced English cucumbers can work, too
- 1 medium shallot, minced *¼ diced red onion works, also.
- 2 medium avocados, cut into small chunks *1 large avocado will work, also
- 2 tablespoons apple cider vinegar *Red wine works, also
- 2 tablespoons extra virgin olive oil
- juice from ½ a lemon *Use lime juice if making Mexican cuisine
- 1 tablespoon fresh minced dill *or 1/2 teaspoon dry dill
- salt and pepper to taste
Instructions
- Using a sharp knife, start by thinly slicing the Persian cucumbers, mincing the shallot or red onion, and dicing the avocados. Add the sliced cucumbers, shallot, minced dill, diced avocados, salt, and pepper to a medium-large bowl.
- Add the wet ingredients, which include olive oil, lemon, and vinegar.
- Toss everything together.
