Mediterranean No-Mayo Cucumber Salad
Kosher Create
Follow this Mediterranean No-Mayo Cucumber Salad Recipe for a refreshing and appealing salad. This salad is both gluten free and vegan and compliments many meals. Enjoy!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Cutting Board
Crinkle Cutter (you can also use a knife; however, a crinkle cutter creates an aesthetic effect)
Large Bowl (for mixing the salad)
Small Bowl (for mixing the dressing)
Salad Base
- 1 cup Red Onions (one medium onion, measured after sliced)
- 1 teaspoon Salt (adjust to taste and health requirements)
- 6 cups Medium Size Cucumbers (with peel, approximately seven cucumbers)
- 5 tablespoons Fresh Dill (approximately a handful of dill measured after thinly diced)
Salad Dressing
- 3 tablespoons Blanched Almond Butter
- ΒΌ teaspoon Ground Black Pepper
- 3 tablespoons Apple Cider Vinegar
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Lemon Rind
Prepare The Salad Base
Peel, wash and thinly slice the red onions.
Place the onions into a large bowl. Gently mix the sliced onions with one teaspoon of salt. Set aside.
Wash the cucumbers well. Cut off their edges, then thinly slice them into circles with a crinkle cutter.
Place the sliced cucumbers on top of the onions.
Wash the dill well and remove the end stalks.
Bunch the dill together and dice finely.
Add 5 tablespoons of diced dill to the cucumbers and onions. Set Aside.
Prepare The Dressing And Add To The Salad Base
Keyword Cucumber, Cucumber Salad, Gluten Free, Mediterranean, Mediterranean Salad, No Mayo, Red Onion, Vegan