Fresh summer cucumbers, fragrant dill, and earthy red onions are a match made in heaven in this easy, creamy summer salad that goes with everything from seafood to burgers! Vegetarian friendly with a vegan option, this Paleo and Whole30 cucumber salad is pretty much my favorite side dish to serve at all my summer barbecues and get togethers. Fresh dill is the key to this tasty, crunchy and refreshing salad.
This cool cucumber salad is the perfect accompaniment to any summer barbecue or when you are just craving something crisp and fresh.
What to Serve With Cucumber Salad
With a delicious and simple dish like this, it pairs with almost everything! I also enjoy eating this on its own as a nutritious snack!
Cucumbers are a fantastic source vitamins, minerals, fiber and water! They are delicious prepared in a dish like this cucumber kimchi, tossed in a salad, or even eaten plain as a snack with hummus or a blue cheese dip!
There are more benefits to eating cucumbers, they are full of fiber to support a healthy and optimized digestive tract! They contain both soluble and insoluble fiber:
I love the bright and sweet flavor fresh dill brings to many of my favorite dishes, and to boot, it is loaded with nutrients and powerful antioxidants that protect the body against oxidative stress.
So grab some fresh cucumbers and dill and let’s get cooking!
2 lbs. Persian Cucumbers
1/2 Red Onion, thinly sliced
1/2-2/3 cup No Sugar Mayonnaise*
1.5-2 Tbsp Apple Cider Vinegar (ACV)
1 tsp Ground Black Pepper
1/2 cup Fresh Dill, chopped
1 tsp Fine Sea Salt
* To make this recipe vegan, substitute vegan mayonnaise, and make to your desired creaminess by adding more or less mayo
1. Rinse the cucumbers in a colander until cool water and dry completely.
2. Rinse the dill and gently dry with a clean towel, set aside.
3. In a large bowl combine the dressing ingredients: mayonnaise, ACV, black pepper and sea salt.
4. Remove the dill from the stems and finely chop, adding to the dressing in the bowl.
5. Thinly slice the cucumbers and red onion into 1/8-1/4″ slices and add the to the bowl.
6. Gently stir to evenly combine.
7. Serve Immediately and enjoy!
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Q: What kind of cucumbers can I use if I can’t find Persian?
A: Use an English cucumber and slice it into bite sized pieces.
Q: How long will this keep in the fridge?
A: This salad will marinate the cucumbers and they will soften the longer they sit in the dill sauce. I try to eat the salad within a day or two at the most. You can always store excess sauce in the separate container and mix when ready to eat!
Q: Can I use dried dill for this if I can’t find any fresh dill?
A: Yes, but it will not taste the same. You will only need a small amount of dried dill, start with about 1 teaspoon and add more if you like from there.
Korean Cucumber Kimchi: This quick Korean cucumber kimchi is a perfect combination of spice, tanginess, and umami!
Bacon Potato Salad: Creamy potato salad loaded with everything from fresh celery to savory bacon! This is sure to be a crowd pleaser at your next barbecue!
Smoked Baked Beans: One of my favorite summer dishes made healthier by using only whole food ingredients for a tangy and smoky side of perfection!
I hope you enjoy this as much as my family does. – Amy
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.