Vegan Creamy Dill Cucumber Salad recipe

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Ingredients

3 large cucumbers, peeled and diced
¾ cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)
3 stalks celery, diced
½ lemon, juiced
¾ cup minced fresh dill
2 tablespoons fresh garlic, minced
1 teaspoon pink Himalayan salt
1 teaspoon ground black pepper
½ teaspoon dried dill weed

Nutrition Info

165.8 calories
carbohydrate: 11.9 g
cholesterol: : -
fat: 13.7 g
fiber: 1.6 g
protein: 1.4 g
saturatedFat: 2.2 g
servingSize: -
sodium: 508.7 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.

  2. Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.

Recipe Yield

6 servings

Recipe Note

Creamy and quick vegan salad perfect for barbeques. You can add radishes for a little kick!

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