A recipe for a refreshing cucumber mint salad dressed in a lemon, dill, and a little more mint!

This recipe is perfect for when you have an overrun of mint in your garden. Cast your mint to the summer and the bright and light flavors of fresh dill, citrus, and fragrant mint. This recipe has a slight creamy balance from some vegan yogurt; it’s easy-going yet awe-inspiring.

This is a grown-up kind of salad and can play the part of a special occasion dish or be dressed down for a midweek dinner. Either way, I think you’re going to love it.

Cucumber Mint Salad

Why you’ll love this cucumber mint salad recipe 

This recipe is an easy sell, you’re going to have fun making it. Here are some of the key reasons why:

  • There is great textures in this salad, from a dreamy creamy dressing to the crunch of the cucumber. 
  • Perfectly balanced flavors; sweet, tangy, and creamy. You can add to this recipe, but it’s really good as is. 
  • Bursting with wellness-enhancing vitamins and minerals.
  • Easy to make and quick to prepare; there’s nothing difficult about this salad. Anyone can whip it up.
  • A versatile dish that can be served at lunch or dinner time. Great as a salad at a cookout.


Ingredients and substitution notes 

Here are a few notes on the ingredients in this recipe to help guide you to success:

  • Cucumber. I like to use European cucumbers in this recipe as they are juicy and crisp.
  • Mint. Brings that summer feeling and taste to the dish; use fresh, not dried.
  • Dill. The aniseed in the dill balances the overall dish and gives it a grown-up flavor.
  • Onion. Red onion is sweet and sophisticated; perfect for this dish.
  • Lemon juice. Brings a bright tang to this recipe; you can use lime if necessary.
  • Vegan plain yogurt. There are so many options available; pick your favorite for this dish.
  • Olive oil. Adds a little peppery taste to this recipe; you can use avocado oil as an alternative.
  • Agave. Maple syrup is fine if you don’t have any agave, but you may need to adjust the quantities.
Cucumber Mint Salad served with fresh mint and dill

Cucumber Mint Salad Recipe variations and add-ins

This tasty recipe can be changed up in a couple of fun ways; here are a few of my favorites:

  • Turn it Greek! Add tomato, vegan feta cheese, and olives, and you have a fun variation of a Greek salad. The flavors meld well together and are totally tasty.
  • Indian inspired. Add toasted cucumber seeds, cumin, coriander, and chili for a little spice. This is great served with a veggie curry. When you make it like that, it’s almost like a raita.
  • Asian-style. Mix in sliced peppers, toasted peanuts, and carrot ribbons for a variation. In this case, take out the dill and stir in soy sauce. Swap the dill for coriander in this instance.
  • Seeds and grains. Sprinkle in a few toasted seeds and grains for an earthy spin. Think quinoa and bulgar wheat, sunflower seeds, or flax.
  • Nuts. Chopped walnuts, cashews, almonds, or pine nuts will taste amazing with this.
  • Fruit. Crazy as it sounds, fruits like watermelon and berries are a great addition to this.
  • Healthy fat. Add a few wedges of avocado to this salad.

Top tips

I’m sure you guys are going make the most beautiful versions of this recipe; here are my pro tips on how to get the best version:

  • Use the freshest ingredients only; nothing should be wilting.
  • Season and taste. Sounds basic, but you need to get the balance and salt levels right.
  • Serve it lovely and chilled. This will keep the textures and the ingredients fresh.
  • Experiment with this as a base for other herbs, spices, and flavor additions.
  • Use a good quality oil, as this will really impact the overall recipe.
  • Use fresh and not bottled lemon juice for all the difference. 

Make ahead of instructions and storage

You can do a few things before making up and serving this salad. You can make the dressing and store it in the fridge. The red onion can also be chopped and stored in the fridge until you’re ready to go.

Store this salad in an airtight container in the refrigerator. Make sure the lid is well-sealed to avoid moisture from entering it and affecting the salad’s texture.

This salad should last in the fridge for around 3 days before it starts to deteriorate.

Serving suggestions 

Here are a couple of ways to serve this beautiful salad:

  • In the middle of a sandwich or wrap. Wedged between two layers of lettuce, this makes a tasty filling.
  • As a side dish. This recipe goes really well with a veggie soup or burger.
  • With tofu. Try it with slices of grilled tofu for a lovely vegan lunch.
  • At a party. In the middle of the table, it’s so pretty!
Cucumber Mint Salad served in a white bowl


How is this cucumber mint salad classified as vegan?

It’s vegan because it’s made without any animal products or by-products. The yogurt is a vegan yogurt and contains no dairy milk.

Is this salad a gluten-free option?

Yes, there is absolutely no gluten in this recipe. It’s both dairy and gluten-free!

Can I add other ingredients and elements to this dish?

Yes, it’s a great base for other veggies, spices, and herbs. Try vegan cheeses and seeds as well.

Can I make this salad in advance and will it wilt?

You can make it a day or two in advance. If the ingredients are very fresh and the salad is kept and stored chilled, it should be fine and shouldn’t wilt. Keep it away from moist areas and heat. 

Is this salad low in calories?

Yes, it’s a low-calorie salad, primarily due to the cucumbers that are high in water and fiber but very low in calories.

Wrapping it up

Fresh and easy on the eye, this cucumber mint salad is such a treat. Make it to impress everyone, from your mom to your daughter. It’s a hit with all generations and so elegant.

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Cucumber Mint Salad

Cucumber Mint Salad 

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  • Author: Chef Ani
  • Prep Time: 20 minutes
  • Total Time: 15-20 minutes
  • Yield: Serves 2-3 1x


A recipe for a refreshing cucumber mint salad dressed in a lemon, dill, and a little more mint!


  • 1 large European cucumber
1/3 cup chopped fresh mint
  • 1 tablespoon minced fresh dill
  • 3 tablespoon red onion, finely diced
  • 1 teaspoon lemon juice

Lemon Mint Dressing: 

  • 1 tablespoon fresh lemon juice
  • 1/4 cup vegan plain yogurt
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon agave
  • 1/4 teaspoons fresh dill, minced
  • 68 mint leaves


  1. In a small bowl, soak the finely diced red onions in a teaspoon of lemon juice for a few minutes. This will soften and milden the taste slightly.
In a blender, add all the other ingredients for the dressing with the exception of the oil.
 Blend until smooth.
  3. Add the oil slowly while the blender is blending on low speed. Set aside.
  4. In a salad bowl, add the cucumber, chopped mint, dill, and onion. Mix together well.
  5. When ready to serve, add the dressing and enjoy!

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