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.
Servings: 4 cups
Calories: 249kcal
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.
Notes
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.
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.
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 9mg | Potassium: 613mg | Fiber: 7g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg