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    Dill Cucumber Salad

    Published: Jul 10, 2023 by Sina · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    a collage of two photos of cucumber salad with a text overlay

    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.

    a white bowl with dill cucumber salad with radishes and a cucumber in the background

    Jump to:
    • Why This Recipe Works
    • What Goes Into This Recipe 
    • How To Make This Recipe 
    • Tips & Tricks
    • Storing
    • Variations
    • Related Recipes 
    • I Love To Hear From You!
    • Dill Cucumber Salad

    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 

    the ingredients that go into this recipe on a marble countertop
    • 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 

    a collage of four photos that show 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. 

    dill yogurt dressing in a white bowl with a black whisk

    5. Step: Stir until well combined. 

    dill cucumber salad with vegan yogurt dressing in a white bowl on a wooden board

    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. 

    creamy vegan cucumber salad in a white bowl with a spoon

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    I Love To Hear From You!

    I hope you like this dill cucumber salad as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a white bowl with dill cucumber salad with radishes and a cucumber in the background

    Dill Cucumber Salad

    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.
    No ratings yet
    Print Pin Rate
    Course: Salad
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes mins
    Servings: 4 servings
    Calories: 112kcal
    Author: Sina

    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

    Calories: 112kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 0.3mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

     

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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