This light and refreshing Cucumber Carrot Salad is a juicy mix of crunchy, flavorful veggies and fresh dill, seasoned with a simple oil-free vegan lemon dressing.
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What Makes This Salad So Healthy
- Rich in healthy veggies
- Sprinkled with whole hemp seeds so you get those essential Omega-3s and the healthy fatty acids you need to absorb better the nutrients from the veggies
- Abundant in the antioxidant beta carotene that the body converts into vitamin A, necessary for eye health and skin
- Completely oil-free
- Has no sugar or gluten
- Is whole food, plant-based!
Healthy Simple whole food ingredients
Make a big bowl of this nourishing salad and eat it as a meal or enjoy it as a side with anything you like.
It migh have no oil yet it feels so juicy and delicious as the cucumbers retain the flavor of the lemon juice.
The salad has only 8 ingredients:
- carrots
- cucumbers
- fresh dill
- clove garlic
- sweet corn – I used canned, drained and rinsed
- lemon juice – always use freshly squeezed
- hemp seeds – can be substituted with sesame seeds
- salt
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to make Fresh cucumber carrot salad
This Cucumber carrot salad is so easy and quick to make. It requires only 4 simple steps.
Step 1: Slice the cucumbers and carrots into small sticks. The best way to do this is by using a mandoline slicer or for a quicker option use an electric shredder, it’s just so useful and time-saving! You can also cut them with a knife.
Step 2: In a large bowl combine the sliced carrots, cucumbers, sweet corn, and chopped dill.
Step 3: For the dressing mix the lemon juice, salt, pressed garlic, and 1 tbsp of the chopped dill (optional) and stir.
Step 4: Pour the dressing over the salad and toss to combine. Sprinkle with hemp seeds on top. Serve immediately or refrigerate until ready to eat. This salad keeps well over the next day in the fridge. Just stir before serving.
Optional: You can boost the flavor of the salad even more by adding one tablespoon of this Quick Vegan Parmesan.
How to serve
I love to make a big bowl of this Fresh Cucumber Carrot Salad and eat it as a meal for lunch. It’s so refreshing, living and juicy.
You can also enjoy it as a side dish for dinner. It pairs perfectly with Oriental Oven-Baked Chickpeas or Curried Sweet Potato Beans.
For a quick and healthy vegan lunch serve it with this Easy Bean Tofu Scramble that is ready in 10 mins.
You can also make a nice Buddha bowl with these Sweet Potato Quinoa Burger Patties, some leafy greens, sliced avocado, cooked beans, and a delicious Quick Universal Cashew Sauce.
How to store
This Cucumber Carrot salad keeps well over the next few days in the fridge. Keep leftovers in a sealed container in the fridge and stir before serving.
This fresh Cucumber carrot salad is
- Whole food
- Oil-free
- Gluten-free
- Nut-free
- Healthy
- Easy to make
- Perfect for the summer
- So juicy and flavorful!
More healthy vegan salad recipes
- Alfalfa Sprouts Salad
- Broccoli and Tofu Green Salad
- Nutritious Vitamin Salad
- Creamy Cashew Stuffed Tomatoes
- Sunflower Sprouts Detox Salad
If you try this Fresh Cucumber Carrot Salad recipe, please leave a comment and recipe rating below. As I would love to see your recreations, don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove.
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Fresh cucumber carrot salad
Ingredients
- 2 large carrots
- 2 large cucumbers
- 1 cup canned sweet corn, drained
- 1 clove garlic
- ¼ cup fresh dill, chopped
- 4 tbsp lemon juice, freshly squeezed
- 2 tbsp hemp seeds
- ¾ tsp salt
Instructions
- Slice the cucumbers and carrots into small sticks. The best way to do this is by using a mandoline slicer or for a quicker option use an electric shredder, it’s just so useful and time-saving! You can also cut them with a knife.
- In a large bowl combine the sliced carrots, cucumbers, sweet corn, and chopped dill.
- For the dressing mix the lemon juice, salt, pressed garlic, and 1 tbsp of the chopped dill (optional) and stir.
- Pour the dressing over the salad and toss to combine. Sprinkle with hemp seeds on top. Serve immediately or refrigerate until ready to eat. This salad keeps well over the next day in the fridge. Just stir before serving.
- Optional: to boost the flavor even more add one tablespoon of our Quick Vegan Parmesan.
Notes
- If you don’t have time to make the dressing, simply squeeze the lemon over your salad, press the garlic on top, and season with salt. Stir everything well and enjoy!
