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Vegan Lemon Dill Cucumber Salad











Post holidays, I’m craving all the lighter brighter food! There is no pressure, no dreading the scale, my body just wants real food when it goes without it here and there. So when January hits, I’m dreaming of veggie packed dishes and new seasonal concepts. 


When it comes to getting back to your normal routine, easy is always the way to go! In terms of salad, it’s easy to throw something together and call it a day. However, with just a few lil steps and some fresh herbs, you can create a fab salad that keeps you coming back for more regardless of the season!


With colder temps my skin screaming for hydration. Especially since we started running heat for the first time since we have a toddler. That being said, it’s non stop water and reaching for high water content produce like cucumbers! I personally love a cucumber salad as they offer texture, a mild flavor making it easy to prep them in just about any dressing, with the water content they also fill you up without weighing you down. 






There are so many great things about this cucumber salad! It’s quick, easy, affordable, veggie packed, has notes of lemon and garlic, is flavor packed, has avocado for healthy fats, fresh dill, has texture, is perfect for any season, great for entertaining, you could also use the salad to top sandwiches with and pairs well with any protein! 




If you’re searching for a staple summer salad, you have to try this new vegan Lemon Dill Cucumber Salad!!










Why this recipe is great: 







Veggie packed

Flavor packed 

Light and crisp

Has healthy fats 
























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Vegan Lemon Dill Cucumber Salad

  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: Serves 4


Units Scale
  • 2 Med/large cucumbers, thinly sliced
  • 1 cup thinly sliced red onion
  • 1/2 cup plain vegan yogurt or sour cream
  • 1 lemon, juiced
  • 2 tsp minced garlic
  • 1/4 cup chopped fresh dill
  • 1 tbsp olive oil
  • Salt/Fresh cracked black pepper as needed
  • 1 avocado, cubed


  1. Combine all the sauce ingredients: yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper. Whisk and combine.
  2. Toss the sliced cucumbers and red onion in and coat all the slices.
  3. Now add the avocado and gently toss and coat. Garnish with additional black pepper, dill, and optional lemon zest. For more flavor allow to sit in the fridge for 30 mins or more.



  • Prep Time: 15 minutes


  • Serving Size: 2-4








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