This dill cucumber salad with yogurt dressing is a refreshing and healthy salad that combines the crispness of fresh cucumbers with the tanginess of creamy yogurt dressing. The salad is vegan, easy to make, and requires only a few simple ingredients.
Why This Recipe Works
This dill cucumber salad is a light and refreshing salad that is perfect as a side dish or as a light lunch. The coolness of the cucumbers combined with the tanginess of the yogurt dressing makes it an ideal dish to serve on a warm summer day.
But of course you can enjoy it as a light meal or side any time of the year.
To start, cucumbers are sliced thinly and mixed with chopped fresh dill, which adds a subtle but distinct flavor to the salad. The dressing is made by combining plant-based yogurt, olive oil, white wine vinegar, and garlic. The yogurt adds creaminess to the dressing, while the white wine vinegar provides a zesty kick. And the garlic adds a mild pungency.
The recipe is super easy, healthy, budget-friendly, and ready in no time!
Overall, this vegan dill cucumber salad with yogurt dressing is a healthy and delicious salad that is easy to prepare, requires minimal ingredients, and is perfect for any occasion.
It’s one of our summer favorites!
What Goes Into This Recipe
- Cucumber – use an English cucumber.
- Dill – fresh dill.
- Yogurt – use unsweetened plant-based yogurt such as coconut or soy yogurt.
- Olive Oil – use organic extra virgin olive oil for the best flavor.
- Garlic – I used one clove of garlic.
- White Wine Vinegar
- Salt & Pepper
How To Make This Recipe
1. Step: Thinly slice the cucumber.
2. Step: Place the sliced cucumbers in a colander and season them with salt. Let them sit for about 10 minutes while you prepare the rest of the ingredients. The salt will absorb some of the water from the cucumber, so it won’t water down the dressing. Squeeze out the water with your hands.
3. Step: Finely chop the dill.
4. Step: Place all of the ingredients for the dressing in a large bowl.
5. Step: Stir until well combined.
6. Step: Add the sliced cucumber and stir. Serve immediately or store in the fridge for later.
Tips & Tricks
- To thinly slice the cucumbers in no time, you could use a kitchen grater or a food processor like a Cuisinart.
- Make sure the vegan yogurt for the dressing is unsweetened. Even lightly sweetened yogurt will ruin the taste of this salad.
- Salting the cucumber slices and draining them is especially important when you want to make your cucumber salad ahead of time.
Storing
Stored in an airtight container in the fridge, this salad will last 3-5 days.
Variations
If you like, you could add thinly sliced red onions to the salad. However, in this case I like to store the cucumber salad for a few hours in the fridge before serving it. This way the onions get milder.
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I hope you like this dill cucumber salad as much as we do around here.
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Sina
Dill Cucumber Salad
Ingredients
- 1 English cucumber
- 4 tablespoons freshly chopped dill
- 1 cup unsweetened coconut or soy yogurt
- 2 tablespoons olive oil
- 1/2 tablespoon white wine vinegar
- 1 clove of garlic, minced
- salt, to taste
- black pepper, to taste
Instructions
- Thinly slice the cucumber.
- Place the sliced cucumbers in a colander and season them with salt. Let them sit for about 10 minutes while you prepare the rest of the ingredients. The salt will absorb some of the water from the cucumber, so it won't water down the dressing. Squeeze out the water with your hands.
- Finely chop the dill.
- Place all of the ingredients for the dressing in a large bowl.
- Stir until well combined.
- Add the sliced cucumber and stir. Serve immediately or store in the fridge for later.
Notes
- To thinly slice the cucumbers in no time, you could use a kitchen grater or a food processor like a Cuisinart.
- Make sure the vegan yogurt for the dressing is unsweetened. Even lightly sweetened yogurt will ruin the taste of this salad.
- Salting the cucumber slices and draining them is especially important when you want to make your cucumber salad ahead of time.
- Stored in an airtight container in the fridge, this salad will last 3-5 days.
Nutrition
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