Vegan Recipes

Vegan Cucumber Yogurt Salad


  • 2 medium cucumbers, thinly sliced
  • 1 cup dairy-free yogurt (such as almond, coconut, or soy yogurt)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 tablespoon chopped fresh mint for garnish


  1. Prepare the Cucumbers:
    • Wash the cucumbers thoroughly and thinly slice them. You can peel them if desired, but it’s not necessary.
  2. Make the Dressing:
    • In a large mixing bowl, combine the dairy-free yogurt, minced garlic, chopped dill, lemon juice, and extra virgin olive oil. Mix until well combined.
  3. Combine Ingredients:
    • Add the sliced cucumbers to the bowl with the dressing.
  4. Season and Toss:
    • Season the cucumber mixture with salt and pepper to taste.
    • Gently toss the cucumbers with the dressing until they are evenly coated.
  5. Chill:
    • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the cucumbers to marinate.
  6. Serve:
    • Once chilled, give the salad a final toss and transfer it to a serving dish.
    • Garnish with chopped fresh mint, if desired, before serving.


  • You can adjust the consistency of the dressing by adding a little water to thin it out if necessary.
  • For a creamier texture, you can add a tablespoon of tahini or cashew cream to the dressing.
  • Feel free to customize the salad by adding other ingredients such as cherry tomatoes, red onions, or olives.

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