Vegan cucumber salad with yogurt dressing
by Tavolino
A refreshing, creamy cucumber salad with a light yogurt-dill dressing that is completely free of cream or sour cream.
Ingredients
- Cucumber 600 g
- Soy yogurt (unsweetened) or soy skyr 150 g
- Olive oil 2 tsp
- Garlic clove 1 piece
- Fresh dill 15 g
- Lemon juice or white balsamic vinegar 1 tbsp
- Salt to taste
- Pepper to taste
- Red onion 0.5 piece
Preparation
- 1
Wash the 600 g cucumber and slice thinly using a mandoline or knife.
- 2
Peel the 0.5 red onion and finely dice it or cut it into very thin strips.
- 3
Wash the dill, shake it dry, and finely chop it.
- 4
Peel the garlic clove.
- 5
In a bowl, stir 150 g of soy yogurt with 2 tsp of olive oil until smooth.
- 6
Press the garlic clove directly into the yogurt dressing.
- 7
Mix the chopped dill into the dressing.
- 8
Season the dressing with 1 tbsp of lemon juice, salt, and pepper.
- 9
Add the cucumber slices and diced onion to the dressing.
- 10
Gently toss everything together.
- 11
Chill the salad until serving and stir briefly once more before plating.