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–+ servings
Cucumber Salad

Cucumber Salad: A Refreshing No-Cook Vegan Delight

This Cucumber Salad is a quick, no-cook vegan dish that bursts with fresh flavors and is perfect for hot summer days.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Cucumbers Zucchini can be a substitute
  • 1 medium Red Onion Can substitute with green onions for milder flavor
  • 1/4 cup Fresh Dill Or use dried dill in smaller amounts
For the Dressing
  • 1/4 cup Olive Oil Extra virgin is best
  • 2 tablespoons Apple Cider Vinegar Can substitute with white vinegar or lemon juice
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Freshly cracked is best

Equipment

  • mandoline
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly and slice them thinly, placing them in a large mixing bowl.
  2. Finely chop the red onion and roughly chop the dill, then add them to the bowl with cucumbers.
  3. In a separate bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper until well combined.
  4. Pour the dressing over the cucumber mixture and gently toss to coat.
  5. Allow the salad to rest for at least 15 minutes to meld the flavors.
  6. Give the salad a final toss before serving; enjoy fresh.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Chill cucumbers for 30 minutes before slicing for added crispness. Adjust seasoning to taste after combining with the dressing.

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