Cucumber Dill Salad

Crisp, cooling, and effortlessly elegant, this Vegan Cucumber Dill Salad is the kind of dish that feels just right from the very first bite. Thinly sliced cucumbers are tossed with fragrant fresh dill, parsley, and a hint of red onion, then lightly dressed in a bright, tangy vinaigrette made with lemon juice, apple cider vinegar, and a touch of maple syrup for balance. It’s refreshing without being bland, herbaceous without overpowering, and comes together in minutes with simple, wholesome ingredients.

This salad is perfect for warm-weather gatherings—from casual lunches to outdoor dinners and holiday spreads. It pairs beautifully with grilled vegetables, plant-based mains, or even tucked into sandwiches and wraps for an added crunch. Letting it chill before serving allows the flavors to deepen and meld, creating a beautifully balanced bite that’s both light and satisfying.

Whether you’re looking for a quick side dish or a make-ahead staple for entertaining, this cucumber dill salad delivers freshness, flavor, and versatility in every forkful.

Vegan Cucumber Dill Salad

Ingredients

• 3 large cucumbers (English or Persian), thinly sliced

• 1/2 small red onion, very thinly sliced

• 1/4 cup fresh dill, finely chopped

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh lemon juice

• 1 tablespoon apple cider vinegar

• 2 tablespoons olive oil

• 1 teaspoon maple syrup

• 1/2 teaspoon sea salt (or to taste)

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder or 1 small garlic clove, finely minced

Instructions

1. Prep the cucumbers
   Thinly slice the cucumbers and place them in a large bowl. If they feel especially watery, lightly salt them and let sit for 10 minutes, then drain off excess liquid.

2. Add aromatics
   Toss in the thinly sliced red onion, parsley, and fresh dill.

3. Make the dressing
   In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, maple syrup, salt, pepper, and garlic.

4. Combine
   Pour the dressing over the cucumber mixture and toss gently until everything is evenly coated.

5. Chill & serve
   Let the salad sit for at least 15–20 minutes in the fridge to allow the flavors to meld. Serve cold.

Serving Tips

This salad is incredibly versatile—serve it alongside grilled vegetables, plant-based burgers, or tuck it into sandwiches for a bright, crunchy layer. It’s also a beautiful, refreshing addition to a Memorial Day or summer entertaining spread.