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Cucumber Salad with Fresh Dill & Mint


Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!

This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness! YES, please. Just 7 ingredients, 1 bowl, and 15 minutes required for this delicious dish. Let us show you how it’s done! 

Olive oil, salt, pepper, mint, white balsamic vinegar, dill, chickpeas, avocado, vegan feta, and cucumber

How to Make This Cucumber Salad

This 1-bowl cucumber salad starts with a tangy, rich, super simple dressing. Creamy avocado combines with rich olive oil, sweet and tangy white balsamic vinegar, plus salt and pepper for flavor.

Fork in a bowl of mashed avocado, olive oil, white balsamic vinegar, salt, and pepper

When stirred together, it’s the perfect consistency for coating each bite of cucumber. We tested replacing the avocado with more olive oil for ease, but it just wasn’t as good.

Bowl of creamy avocado white balsamic dressing

Next, we prepare the cucumber by scraping out the seeds with a spoon. This ensures crunchiness and prevents the flavor from being diluted by the liquid around the seeds.

Peeling the cucumber is optional, but we find peeling it in stripes is not only pretty, but also a good balance between keeping the extra fiber and preventing bitterness.

Using a sharp knife to slice a cucumber on a cutting board

We then add the sliced cucumbers into the dressing along with fresh mint and dill (hello, spring!). Stir it all together and you’ve got a super simple side. Or, elevate it further by topping with crispy chickpeas and vegan feta. Swoon!

Bowl of cucumber salad with fresh dill and mint

We hope you LOVE this cucumber salad. It’s:

Fresh
Tangy
Crunchy
Quick & easy
Versatile
& Perfect for warmer weather!

It goes well as a side with nearly any main, especially Mediterranean-inspired dishes like our Kale Falafel Hummus Wraps (30 Minutes!), Baked Quinoa Black Bean Falafel, or Lemon Baked Salmon with Garlic Dill Sauce (30 Minutes!).

Or, if topping with the optional chickpeas and feta, it can work as a lighter main when splitting between two or three people.

More Spring and Summer Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of sliced cucumbers with crispy chickpeas, vegan feta, and fresh herbs

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 (~1-cup servings)

Course Salad, Side

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh

DRESSING

  • 1/4 large ripe avocado*, mashed (1/4 avocado yields ~2 ½ Tbsp or 40 g mashed)
  • 2 Tbsp olive oil (if oil-free, sub more mashed avocado)
  • 3 Tbsp white balsamic vinegar*
  • 1/4 tsp each sea salt and black pepper

SALAD

  • 2 large cucumbers (2 cucumbers yield ~600-750 g or 4-5 cups sliced), peeling optional, seeds scraped out, cut into 1/4-inch-thick slices
  • 1/4 cup freshly chopped mint
  • 1/4 cup freshly chopped dill
  • 1 batch Crispy Baked Chickpeas (optional // or ~1 cup store-bought crispy chickpeas)
  • 1/4 cup vegan feta crumbles (optional // we like Follow Your Heart brand // or sub regular feta if not vegan/dairy-free)
  • If serving with crispy chickpeas (optional), prepare them at this time.
  • Meanwhile, add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.

  • Peeling the cucumbers is optional — we like peeling them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze these and save them for green juice and smoothies). Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.
  • Divide between serving plates/bowls right away and (optionally) top with crispy chickpeas and vegan feta.

  • Best when fresh as the cucumber will release moisture and the avocado will turn brown if kept for more than 24 hours. Not freezer friendly.

*The avocado helps the dressing coat the cucumbers better. We tested without it and while it works, we strongly preferred the version with avocado.
*We tested with apple cider vinegar but preferred white balsamic vinegar because of its natural sweetness. If using apple cider vinegar, add 1 ½ teaspoons maple syrup to match the sweetness of white balsamic vinegar.
*Inspired by the local cucumber salad at Bar Acuda in Hawaii.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 cup Calories: 130 Carbohydrates: 31.7 g Protein: 1.3 g Fat: 11.3 g Saturated Fat: 1.4 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Potassium: 297 mg Fiber: 2.7 g Sugar: 3.8 g Vitamin A: 315 IU Vitamin C: 6 mg Calcium: 38 mg Iron: 1.2 mg





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