Creamy Cucumber Salad: Refreshingly Vegan and Irresistibly Good

Creamy Cucumber Salad is a refreshing, plant-based dish perfect for quick meals or delightful sides.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber Fresh cucumber variety preferred.
1 medium Shallots Substitute red onion for a sharper taste.
2 cloves Garlic Fresh garlic preferred over pre-minced.

For the Creamy Dressing

1 cup Greek Yogurt Use vegan yogurt to keep it plant-based.
2 tablespoons Mayonnaise Vegan mayonnaise is ideal.
2 tablespoons Fresh Dill Other herbs like parsley or chives can work.
2 tablespoons Lemon Juice Freshly squeezed preferred.

Seasoning

1 teaspoon Salt Adjust to personal taste.
1 teaspoon Sugar Omit for a sugar-free option.

Equipment

mandolin
Jar
sharp knife

Method

Preparation Steps

Wash cucumbers thoroughly, then slice them thinly using a mandolin or sharp knife.
In the same jar, add finely chopped shallots, minced garlic, Greek yogurt, and vegan mayonnaise.
Seal the jar tightly and shake it vigorously for about 30 seconds.
Taste the mixture and adjust the seasoning as necessary.
Serve the salad immediately to fully appreciate the crisp texture.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Enjoy the salad fresh, and consume leftovers within 24 hours for optimal taste.

Tried this recipe?

Let us know how it was!