Vegan Cucumber Salad
This vegan cucumber salad is a light, crisp, and refreshing dish made with fresh cucumbers, herbs, and a simple tangy dressing. It is perfect for summer meals, quick lunches, healthy snacking, or serving as an easy side dish with your favorite mains. This fresh, plant-based salad is quick to prepare and packed with cool, satisfying crunch.
Ingredients
• 2 large fresh cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• Use 2 tablespoons of chopped fresh dill or parsley
• 1 cup cherry tomatoes, halved (optional)
• 1 avocado, diced (optional)
• 2 tablespoons olive oil
• 1 tbsp of either lemon juice or apple cider vinegar
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Use 1 tsp maple syrup or agave (optional)
Instructions
1. Wash the cucumbers thoroughly under running water and pat them dry, then slice them into thin rounds or half-moons.
2. Thinly slice the red onion, chop the fresh herbs, and prepare any optional ingredients such as tomatoes or avocado.
3. In a small bowl, whisk together olive oil, lemon juice or vinegar, garlic, salt, black pepper, and maple syrup until smooth.
4. Place the cucumbers, onion, herbs, and optional add-ins in a large bowl.
5. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
6. Let the salad sit for 5 minutes to help the flavors blend well.
7 Serve immediately for the freshest crunch and best taste.
Notes
- Choose chilled cucumbers to add extra freshness and crunch.
- Add dressing just before serving to prevent excess moisture.
- Fresh dill gives the best classic flavor.
- Avocado adds a creamy and rich texture.
- Cherry tomatoes add extra color and juiciness.
- Refrigerate any remaining salad for up to 2 days.
- It is best not to freeze, since cucumbers can become soft and lose their crisp bite.