Hot Summer, Cool Cucumber Salad Recipe

Written by: Marketing Team


Time to read 1 min

Cool summer treats don’t have to be complicated. In fact, it’s usually better if they aren’t.

With so many fun things on your summer calendar, you don’t want to be stuck in the kitchen too long. This light, refreshing salad combines in-season cucumbers with some interesting playmates: savory tahini, sharp red onion, and delicate dill. The result is a salad that will keep your taste buds interested and your body hydrated, whether you’re at home, at the beach, or sharing some tasty poolside eats.

This is one of the awesome summer recipes featured in the Vegancuts’ Summer Bash eBook. Our first-ever summer eBook has a ton of vegan summer recipes, great advice from vegan bloggers, and awesome coupons for your new favorite vegan ingredients. All of the recipes in the eBook, including this one, were developed by the talented vegan chef Jackie Sobon of Vegan Yack Attack.

Because this recipe only takes a few minutes to make, it’s a great choice for doubling or even tripling so you can have leftovers on hand for snacking and sharing with unexpected guests. So, reach to your backyard garden or neighborhood farm market, and grab some fresh cukes to get your salad on.

Cucumber Tahini Dill Salad

Tag yourself a free download of the Summer Bash eBook, so you can try all the other recipes and take advantage of all the great product coupons before summer’s gone!

Cucumber Tahini Dill Salad

Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: cucumber, Salad, tahini, Vegan
Servings: 4 servings
Calories: 485kcal
Author: Jackie Sobon


  • 1 ½ Tbsp Tahini
  • 1 Tbsp Lemon Juice
  • ½ tsp. Sea Salt
  • ¼ tsp. Ground Pepper
  • ¼ tsp. Cumin
  • 3 ½ C. Cucumber Half Peeled and Thinly Sliced (roughly two cucumbers)
  • ½ C. Red Onion Sliced Very Thinly & Half Mooned
  • 2 Tbsp Fresh Dill Chopped


  • In a small bowl, whisk together the tahini, lemon juice, sea salt, pepper, and cumin until smooth.
  • Get a large bowl and toss together the cucumber, red onion, dill, and tahini dressing. Serve chilled.

About our Blogger Friend, Jackie

Jackie Sobon

Jackie Sobon is the chef and photographer behind the blog Vegan Yack Attack, cooking food and taking beautiful pictures of it is her passion and “Camera Eats First” is her motto. She has worked for Vegan Cuts for 3 years, photographed cookbooks for Happy Herbivore and Cupcakes & Kale, and for her own eBook, The Great Vegan Pumpkin. She has been featured on, KTLA, as well as many top vegan blog lists and Chickpea Magazine.

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