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    Home » Salad » Cucumber Dill Salad

    Cucumber Dill Salad

    Jun 10, 2025 by Julia Maz · This post may contain affiliate links

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    This Cucumber Dill Salad is crisp, cool, and refreshing. It's made with fresh dill, garlic, and lemon juice for a tasty dish that can be served as a side or on its own.

    close up shot of Cucumber Dill Salad

    If you love a cool and refreshing salad that's also deliciously crisp, then you have to try this Cucumber Dill Salad. It's made with fresh and flavorful dill, garlic, and acidic lemon juice for a dish that tastes amazing. The cucumbers are perfectly crisp and the flavors are so intense and tasty. It's a favorite in our house and I bet it will be in yours, too.

    This salad makes a great side dish because the flavors can accompany lots of other sides and main courses. From proteins to pastas to soups, it makes a delicious pairing. You can also enjoy it on its own or with some bread as a light lunch or snack. Let's look at what goes into this Cucumber Dill Salad in more detail.

    Video Tutorial

    What you’ll need

    • Cucumbers. Any cucumber can be used for this recipe, from English cucumbers to regular slicing cucumbers. The regular ones work best though. Make this salad with the peels on or off.
    • Dill. Fresh is best for the most intense dill flavor.
    • Lemon Juice. Freshly-squeezed tastes best, but you can use concentrate in a pinch.
    • Garlic. You can use garlic cloves that you mince yourself or the pre-minced garlic sold in stores.
    • Olive Oil. Or any kind of oil you like. I prefer unrefined sunflower oil if I have it.
    • Salt and Pepper. To taste.

    How to Make it

    1. Slice the cucumbers into small sticks with a mandolin. If you haven't got one, you can also cut them using a knife.

    slicing cucumbers with mandoline

    2. Put the cucumber sticks into a mixing bowl with the fresh dill, minced garlic, olive oil, lemon juice, salt, and black pepper, then mix well. Serve.

    adding the seasonings and mixing the salad
    Cucumber Dill Salad on a spoon

    Tips for the best Cucumber Dill Salad

    • Use a mandolin. Slicing cucumbers is much easier with a mandolin than using a knife. It's also faster, so I suggest this.
    • Use fresh ingredients. From freshly squeezed lemon juice to minced garlic and fresh dill, your Cucumber Dill Salad will taste so much better if you use freshly prepared ingredients.
    • Cut the stems off the dill. This part of the fresh dill is fibrous and doesn't carry any additional flavor, so I suggest cutting the dill off the stems before adding it.
    • Make it ahead of time. Save time by preparing this dish the day before. Store it in the fridge until serving time. Just pour out any excess water that the cucumbers have released while stored.

    Add-ins and Substitutes

    • Substitute the lemon juice. Lime juice or apple cider vinegar is an acceptable substitute for the lemon juice here. Both offer acidity and zesty flavor for the salad.
    • Add vegan mayonnaise. Make this salad creamy by adding some vegan mayonnaise. It will make the salad richer and even more flavorful. Skip or reduce the amount of lemon juice in this case.
    • Add onion. Add sliced onion to this dish for extra flavor. You can use white, yellow, or red, and just slice them very fine with the mandolin.

    How to Store

    Store this Cucumber Dill Salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers become softer and less crisp and moisture leaks from them. The flavor is still good for about a week though.

    What to Serve with it

    • Pastas. Serve this with your favorite pasta dish, such as this Tomato Mushroom Spinach Pasta, Creamy Lemon Spaghetti, or Mushroom Bolognese Pasta.
    • Proteins. Enjoy this Cucumber Salad on the side of some Vegan Black Bean Taquitos, Amazing Lentil Chili, or Vegan Black Bean Burgers.
    • Soups. Serve it with a bowl of Vegan Potato Soup, Red Lentil Soup, Spinach Orzo Soup, or Cabbage Soup.
    • Sandwiches. Make this the side to sandwiches or gyros, like these Vegan Gyros, Easy Chickpea Salad Sandwich, or Vegan Curried Chickpea Salad Sandwiches.
    Cucumber Dill Salad in a bowl

    I hope you and your family love this Cucumber Dill Salad as much as we do. It's crisp and easy to make and refreshing. This can easily be a light meal or side dish to whatever you're serving. It's wonderfully versatile. Enjoy!

    More tasty vegan salad recipes:

    • Simple Avocado Salad
    • Mexican Quinoa Salad
    • Iceberg Lettuce Salad
    • Easy Chickpea Salad

    Cucumber Dill Salad

    This Cucumber Dill Salad is crisp, cool, and refreshing. It's made with fresh dill, garlic, and lemon juice for a tasty dish that can be served as a side or on its own.
    5 from 5 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2 servings
    Calories: 183kcal
    Author: Julia Maz

    Ingredients

    • 1 ½ lbs. cucumbers
    • ⅓ cup fresh dill, chopped
    • 1 medium garlic clove, minced
    • ½ tsp. sea salt or to taste
    • ½ tsp. pepper or to taste
    • 1 ½ tbsp. lemon juice
    • 2 tbsp. olive oil

    Instructions

    • Slice the cucumbers into small sticks with a mandolin. If you haven't got one, you can also cut them using a knife.
    • Put the cucumber sticks into a mixing bowl with the fresh dill, minced garlic, olive oil, lemon juice, salt, and black pepper, then mix well. Serve.

    Video Tutorial

    Notes

    Add-ins and Substitutes

    • Substitute the lemon juice. Lime juice or apple cider vinegar is an acceptable substitute for the lemon juice here. Both offer acidity and zesty flavor for the salad.
    • Add vegan mayonnaise. Make this salad creamy by adding some vegan mayonnaise. It will make the salad richer and even more flavorful. Skip or reduce the amount of lemon juice in this case.
    • Add onion. Add sliced onion to this dish for extra flavor. You can use white, yellow, or red, and just slice them very fine with the mandolin.

    How to Store

    Store this Cucumber Dill Salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers become softer and less crisp and moisture leaks from them. The flavor is still good for about a week though.

    Nutrition

    Calories: 183kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 490mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg

    More Salad Recipes

    • Broccoli Crunch Salad
    • Smashed Pickled Cucumbers
    • Roasted Pumpkin Salad
    • Chickpea Cucumber Salad

    Reader Interactions

    Comments

    1. Configulous says

      February 29, 2024 at 9:02 pm

      5 stars
      I made this last night, it was fantastic! My changes were that I had to use fresh lime juice since I forgot I ran out of lemons, and I added a few splashes of champagne vinegar for some added acidity and sweetness. I already bought more cucumbers and dill to make it again this weekend!

      Reply
      • Tania Sheff says

        March 08, 2024 at 7:58 pm

        Thank you so much! I appreciate the rating!

        Reply
    2. Maureen Campbell says

      January 22, 2024 at 5:20 am

      What can I use to replace the oil please?

      Reply
      • Tania Sheff says

        February 20, 2024 at 12:35 am

        Hi Maureen! You can use some yogurt. Enjoy!

        Reply
    3. Ruby says

      June 28, 2023 at 12:19 am

      5 stars
      I made this today. I love it refreshing. I love dill pickles so I figured I would like this. My husband tasted it and he loved it too. I loosely follow all recipes so I made a smaller amount and just added everything to taste. My one addition was some red pepper flakes for a little heat.

      Reply
      • Tania Sheff says

        June 29, 2023 at 7:42 pm

        Great addition! Thank you for the feedback, Ruby!

        Reply

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