This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it’s a crunchy and refreshing side dish to any meal! Whole30 and AIP options available.

Most days of the week, my philosophy on side dishes is, “Whatever’s the easiest and quickest, while being healthy.” It usually doesn’t take too much effort to make veggies delicious and flavorful, especially when you buy high quality produce that’s local and organic.

Paleo Vegan Dill Cucumber Salad Recipe

This Paleo Vegan Dill Cucumber Salad fits the bill perfectly and it’s so refreshing on a hot day. It’s so simple and and easy, and it literally takes only 5 minutes from start to finish. I think I make it about 3-4 times a week because my husband and I both love it and it’s just so quick to throw together that it makes my job so easy.

For That Extra Refreshing Crunch…

When it comes to cucumber salads, the crunchier, the better in my opinion. And if you like yours extra extra crunchy like me, use pickling cucumbers like kirby in this recipe! Pickling cucumbers are firmer, extra crunchy, and mild in flavor, so they are perfect for soaking up the dressing and spices without losing the texture.

Even if you aren’t serving this Paleo Vegan Dill Cucumber Salad right away and you let it sit in the fridge to let it pickle more, the cucumbers will soften a bit but it will still retain that refreshing and satisfying crunch way better than standard cucumbers.

I prefer this salad eaten right away, but we’ve saved leftovers for 3 days and it still tastes really yummy. The cucumbers will wilt and pickle more the longer it sits, while sweating out more juice as well, so you can drain it before serving if that happens.

Whole30 or AIP Options

This recipe is so versatile and you can adjust it according to your dietary restrictions without affecting the flavor too much. If you are doing the Whole30 challenge, just leave out the coconut sugar. If you are AIP, all you have to do is omit the ground black pepper.

It’s so easy to add ingredients or spices if you are feeling adventurous. I’ve added sliced olives, grated carrots, or red pepper flakes to this Paleo Vegan Dill Cucumber Salad, and it turns out yummy every time with these small variations!

5 from 3 votes

Servings: 4 servings

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)

By Jean Choi

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it's a crunchy and refreshing side dish to any meal! Whole30 and AIP options available. 

Prep: 5 minutes mins

Total: 5 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 lb pickling cucumbers, or English cucumbers
• ▢ 1/2 medium onion, sliced thinly
• ▢ 2 tbsp fresh dill, packed
• ▢ 1 tsp sea salt
• ▢ 1 tsp coconut sugar, or more to taste, omit for Whole30
• ▢ 1/4 tsp ground black pepper, omit for AIP
• ▢ 2 tbsp apple cider vinegar

Instructions 

• Use a mandolin or a sharp knife to cut the cucumbers into thin slices.
• Place in a large bowl. 
• Add the rest of the ingredients and toss together gently.
• Serve immediately, or chill in the refrigerator until ready to serve. It will pickle and sweat more the longer it sits. 

Nutrition

Serving: 1serving, Calories: 24kcal, Carbohydrates: 4g, Sodium: 586mg, Potassium: 174mg, Fiber: 1g, Sugar: 2g, Vitamin A: 95IU, Vitamin C: 4.6mg, Calcium: 19mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!