Simple Cucumber Salad with Fresh Dill (vegan)

If you're looking for a refreshing and healthy salad recipe, this simple vegan cucumber salad is the perfect dish for you. Made with crisp cucumbers, tangy red onion, and citrusy lemon juice, this salad is not only delicious but also packed with nutrients.

Prep Time10

Total Time10

Course: Appetizer, Breakfast, lunch, Salad, Side Dish

Cuisine: American, Mediterranean, Mexican

Keyword: bbq recipes, bbq sides, cucumber recipes, cucumber salad, healthy salad, healthy salad recipe, salad inspiration, simple salad, simple salad recipe

Servings: cups

Calories: 249kcal

Author: Michelle Kadera @ The Happy and Wholesome Mommy

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

Start by thinly slicing the Persian cucumbers, mincing the shallot or red onion, and dicing the avocados. Add it all to a medium-large bowl.
Add the wet ingredients which include olive oil, lemon or lime juice, and vinegar.
Finish with salt, pepper, and dill.
Toss everything together.
Eat immediately, chill in the fridge for an hour, or store in the fridge in an air-tight container for up to 1-2 days.

Notes

*If you are making this salad to pair with Mexican cuisine, use lime juice instead of lemon juice.

*This salad will last 1-2 days in your fridge. Fortunately, the lemon/lime juice will help keep the avocado from going brown.

Nutrition