Last updated on June 15th, 2022 at 08:40 pm
This cool and creamy vegan cucumber dill salad is the perfect dish to serve at a potluck or picnic. Or, enjoy it with a sandwich for the perfect summertime lunch.
Since the summer season means many of us have an abundance of cucumbers, what better way to use them up than with a bowl of this tasty salad?
We’re keeping this recipe dairy-free, but if dairy isn’t an issue for you, you can easily substitute sour cream or regular yogurt for our dairy-free yogurt.
Choosing the Best Cucumbers
First things first–you want the best-tasting cucumbers for this salad. Look for cucumbers with a dark green color and no blemishes or soft spots. Choose cucumbers that feel heavy for their size.
How to Make Creamy Vegan Cucumber Dill Salad
This is an easy recipe to put together with just cucumbers, onion, dairy-free yogurt, and seasoning–including dill. I don’t know about you, but I think the dill in this recipe is what makes it so good! Fresh dill alongside crunchy and cool cucumbers makes for an absolutely perfect summer side dish.
And, we can’t forget that cucumbers are good for you too. All the water in cucumbers can actually help keep you hydrated! And, they’re full of fiber, vitamins K, A, and antioxidants. These are nutrients that help your vision, your immune system, help heart, lung, and kidney function, and fight free radicals.
Much of cucumber’s nutrition is in the skin, so it’s best not to peel them.
One thing to remember with this recipe–it’s a good idea to make it a little bit ahead of time, since the flavors need time to meld.
To get started, thinly slice the cucumbers and dice the onion. Then combine the onion with the dairy-free yogurt, dill, and all other ingredients, except the cucumbers. If you’re not sure what kind of dairy-free yogurt to buy, we like this one.
After combining all the ingredients, except the cucumber, you should have a mixture that looks like this.
Finally, add the sliced cucumbers, and stir. Refrigerate for at least an hour for the best flavor.
How to Store This Vegan Cucumber Dill Salad
Creamy Vegan Cucumber Dill Salad
- 2 cucumbers thinly sliced
- 3/4 cup dairy-free yogurt or if not eating dairy-free, use regular yogurt or sour cream
- 1/2 small onion diced
- 1 Tablespoon fresh dill or 1 1/2 teaspoons dried
- 1/2 Tablespoon lemon juice
- 2 teaspoons garlic minced
- Salt and pepper to taste
Thinly slice the cucumbers using a mandolin or food processor.
Combine the onion, dairy-free yogurt, dill, lemon juice, garlic, and salt and pepper. Adjust to taste.
Add the cucumbers, and stir to combine. Refrigerate for at least an hour before serving for the best flavor.