Vegan Cucumber Salad with Dill & Chives

This vegan cucumber salad is simply dressed with dill, chives, and a mustard vinaigrette for an easy, light summer side dish.

Course Appetizer, Salad, Sides, Summer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 80kcal

Slice the cucumbers as thinly as possible, with a mandolin or food processor if you have one. Add to a bowl with the chives and dill.
3 medium garden cucumbers, 10 grams (¼ cup) chives, chopped, 10 grams (¼ cup) fresh dill, chopped
To make the vinaigrette, add the olive oil, vinegar, maple syrup, mustard, pepper, and salt to a small jar or container and shake or whisk until very well mixed.
60 ml (¼ cup) olive oil, extra virgin, 3 tablespoons white wine vinegar, 1 teaspoon maple syrup, 1 teaspoon dijon mustard, ½ teaspoon black pepper, ½ teaspoon sea salt
Pour the vinaigrette over the salad, and mix to combine.
Let the salad rest, covered, for half an hour before serving if possible. Best served at room temperature.

• If you want to make the salad ahead of time, cut the cucumbers into larger pieces and store in the refrigerator for up to one day.