Fresh Cucumber Carrot Salad

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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.

a bowl of fresh cucumber carrot salad

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!
a grey plate with a vegan salad

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.

the ingredients for the cucumber carrot vegan salad: cucumber, carrot, corn, hemp seeds, lemon, dill

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.

a large bowl with the ingredients of the vegan salad, unmixed

Step 3: For the dressing mix the lemon juice, salt, pressed garlic, and 1 tbsp of the chopped dill (optional) and stir.

the dressing for the vegan salad

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.

making and mixing the vegan salad

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.

front view of the vegan salad in a grey plate

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!
overhead view of a brown/white plate of vegan salad

More healthy vegan salad recipes

the vegan salad with a hand taking some of it with a fork

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.

Did you try this recipe? I’d love to hear about it!
Click here to leave a review.

Fresh cucumber carrot salad

Fresh cucumber carrot salad

Yield: 4
Prep Time: 15 minutes
Total Time: 15 minutes

This light and refreshing Cucumber Carrot Salad is a juicy mix of flavorful veggies. It is crunchy, and so delightful, seasoned with fresh dill to elevate the flavors even more and has a simple oil-free lemon dressing. The recipe is healthy, vegan, gluten-free, nut-free, and easy to make.

Ingredients

  • 2 large carrots
  • 2 large cucumbers
  • 1 cup canned sweet corn, drained
  • 1 clove garlic
  • ¼ cup chopped fresh dill
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp hemp seeds
  • ¾ tsp salt

Instructions

  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.
  2. In a large bowl combine the sliced carrots, cucumbers, sweet corn, and chopped dill.
  3. For the dressing mix the lemon juice, salt, pressed garlic, and 1 tbsp of the chopped dill (optional) and stir.
  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.
  5. 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!

DID YOU MAKE THIS RECIPE?

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I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

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