Cucumber Salad With Fresh Dill Mint

This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness! YES, please. Just 7 ingredients, 1 bowl, and 15 minutes required for this delicious dish. Let us show you how it’s done!

How to Make This Cucumber Salad

This 1-bowl cucumber salad starts with a tangy, rich, super simple dressing. Creamy avocado combines with rich olive oil, sweet and tangy white balsamic vinegar, plus salt and pepper for flavor. When stirred together, it’s the perfect consistency for coating each bite of cucumber. We tested replacing the avocado with more olive oil for ease, but it just wasn’t as good. Next, we prepare the cucumber by scraping out the seeds with a spoon. This ensures crunchiness and prevents the flavor from being diluted by the liquid around the seeds. Peeling the cucumber is optional, but we find peeling it in stripes is not only pretty, but also a good balance between keeping the extra fiber and preventing bitterness. We then add the sliced cucumbers into the dressing along with fresh mint and dill (hello, spring!). Stir it all together and you’ve got a super simple side. Or, elevate it further by topping with crispy chickpeas and vegan feta. Swoon! We hope you LOVE this cucumber salad. It’s:FreshTangyCrunchyQuick & easyVersatile& Perfect for warmer weather! It goes well as a side with nearly any main, especially Mediterranean-inspired dishes like our Kale Falafel Hummus Wraps (30 Minutes!), Baked Quinoa Black Bean Falafel, or Lemon Baked Salmon with Garlic Dill Sauce (30 Minutes!). Or, if topping with the optional chickpeas and feta, it can work as a lighter main when splitting between two or three people.