Creamy Vegan Cucumber Dill Salad
Ingredients
- 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
Instructions
- 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.
