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–+ servings
Creamy yogurt cucumber salad with sliced red onions, cherry tomatoes and fresh dill

Dill Cucumber Yogurt Salad with Vegan Yogurt

Packed with fresh cucumbers, red onions, and tomatoes, this creamy vegan cucumber yogurt salad is the ultimate summer refresher. Tangy yogurt and fresh herbs make it taste unbelievably refreshing, and it's right at home next to kebabs and veggie burgers or spicy curries. So simple, yet so, so good.
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Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 98 kcal

Ingredients
  

  • 2 English cucumbers peeled and sliced
  • ½ red onion cut in thin strips
  • 1 cup cherry tomatoes cut in half
  • 1 cup vegan yogurt
  • 2 tbsp chopped dill
  • 2 tbsp chopped mint
  • 1 tbsp pure maple syrup
  • 1 lemon juiced
  • ¼ tsp salt
  • 4 grinds black pepper

Instructions
 

  • Make dressing by adding yogurt, lemon, maple syrup, salt and pepper to a small bowl or jar.
  • Mix until well combined, then add fresh herbs and mix again.
  • Make the salad by adding cucumber, onion, and tomato to a bowl.
  • Pour the dressing over the veggies and mix until well combined.
  • Enjoy within 3-4 days for best quality.

Notes

Store any leftover salad in an airtight container in the fridge for up to 3-4 days. The salad will begin to look a little saucy after 1-2 days as the cucumbers contain a lot of water and release excess moisture as they sit. It still tastes great. If you want, you can serve it with a slotted spoon to strain off any extra liquid before plating.

Nutrition

Calories: 98kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 162mgPotassium: 399mgFiber: 3gSugar: 11gVitamin A: 473IUVitamin C: 36mgCalcium: 130mgIron: 1mg
Keyword dill yogurt cucumber salad vegan, vegan cucumber salad with yogurt, vegan yogurt cucumber salad
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