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Cucumber and Dill Salad Final 1671

Quick Cucumber-Dill Salad

Author: Traffic Light Cook
This vegan, gluten-free easy-to-make  cucumber salad offers a burst of flavor that is sure to linger on your taste buds for a while. 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salad, Snack
Cuisine Vega, gluten-free
Servings 2 People
Calories 17 kcal


  • 2 cups (266 g) cucumber* (preferably organic, thinly sliced)
  • 2 tsp fresh dill** (finely minced)
  • 2 tsp (10mL) lemon juice (freshly squeezed)
  • 1 pinch (.36g) of salt***


  • Wash the cucumber(s) well under running water. If using organic cucumber, you don't need to peel it unless the peel is hard in texture. 
  • Use a mandoline to evenly slice the cucumber. Alternatively, you can also cut in thin slices with a knife. Add the sliced cucumber to a bowl.
  • Wash and finely mince the fresh dill. Spread it over the cucumber along with lemon juice and a pinch of salt. Mix well with two flat spoons or clean hands. Enjoy!


*Cucumbers come in varying sizes. You may need one big or two small cucumbers. 
**You can increase or decrease the amount of dill based on your taste preference. 
***add another pinch of salt if needed. 


Serving: 1CupCalories: 17kcalCarbohydrates: 3gSodium: 22mgPotassium: 180mgSugar: 1gVitamin A: 100IUVitamin C: 6.6mgCalcium: 20mgIron: 0.2mg
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