Bright, tangy cucumber ribbons tossed in a creamy dill-lemon dressing — light enough for a BBQ side, bold enough to stand in for lunch. Quick, fresh, and keto-friendly? Yes please.

Hey — if you want a salad that feels fancy but takes almost no effort, you’ll love this. I make this Keto Dill & Lemon Cucumber Salad when I want something cool, crisp, and actually satisfying on a low-carb day. It tastes like summer and keeps things simple: cucumbers, tangy vegan cream, lemon, and lots of dill. Ready? Let’s get into the details.

Why you’ll love this (short & honest)

Low carb, high refreshment. This salad keeps carbs low while delivering big flavor.
100% vegan — no compromise. I swap dairy for rich, plant-based alternatives that still feel indulgent.
Fast to make. You’ll finish this in under 30 minutes, and most of that time you’ll be waiting for the cucumbers to chill.

Ever wanted something that feels fresh but doesn’t make you hungry two hours later? This one nails that.

What this recipe delivers

Serves: 4 (about 4 cups salad)
Prep time: 15–20 minutes (includes cucumber resting)
Cook time: 0 minutes
Total time: ~20 minutes
Calories per serving: ~154 kcal
Macros per serving (note: excludes optional garnishes):
- Protein: 5.1 g
- Fat: 10.2 g
- Net carbs: 8.5 g

Bold note: I list calories and macros so you don’t have to guess when you’re tracking. FYI, adding extra vegan feta or nuts will raise the numbers.

Ingredients (vegan & keto-friendly)

2 English cucumbers (or hothouse), thinly sliced
2 tsp sea salt
¼ red onion, thinly sliced
¾ cup vegan sour cream (full-fat, thick)
¼ cup full-fat vegan Greek-style yogurt (plant-based)
2 Tbsp fresh lemon juice (about 1 lemon)
½ tsp cracked black pepper (plus extra for garnish)
¼ cup loosely packed fresh dill, chopped (stems removed) — or 1 tsp dried dill
¼ cup vegan feta (crumbled; optional but awesome)
Optional garnish: extra dill, cracked pepper, thin red onion rings, or a few capers

Swap tip: Use maple syrup or stevia only if you want a touch of sweet — but this recipe works great with zero sugar.

Equipment you’ll need

Sharp knife and cutting board (or mandolin slicer if you’re feeling fast)
Large mixing bowl
Small bowl or measuring cup for the dressing
Fine mesh strainer or colander
Paper towels or clean kitchen towel for drying cucumbers
Measuring spoons and cups

Pro mom trick: Use a mandolin to get perfectly even slices. It speeds things up and makes the salad prettier. Be safe — use the guard.

Step-by-step Directions for Keto Dill & Lemon Cucumber Salad

For the cucumbers

Slice the cucumbers thinly (mandolin, spiralizer, or knife). Place the slices in a large bowl.
Toss them with 2 tsp sea salt, separate any stuck slices, and refrigerate for 15 minutes, tossing once halfway through. The salt pulls out excess water so your salad doesn’t get watery.
Rinse the cucumbers twice with cold water to remove surface salt, then place them in a colander. Press firmly to squeeze out as much liquid as possible. Pat dry with paper towels or a clean dish towel. Set aside.

For the dressing

Combine the vegan sour cream, vegan Greek-style yogurt, lemon juice, cracked pepper, and chopped dill in a bowl. Whisk until smooth and creamy. Taste and adjust lemon or pepper to your liking.

Finish & serve

Drain the red onion slices from their cold water bath (if you used it to mellow flavor) and pat dry.
Add cucumbers, onions, and vegan feta into the bowl with the dressing. Fold gently until everything coats evenly.
Chill the salad for at least 1 hour for best flavor, though you can eat it immediately if you’re impatient (I don’t blame you). Garnish with extra dill and cracked pepper just before serving.

Still Hungry, Try It Next recipe :-

Crunchy Cucumber, Radish & Herb Salad with Maple-Lemon Vinaigrette Vegan

Pro tips for staying crisp

Salt & rest: Don’t skip the salt step. It prevents a soggy salad.
Pat dry: Press cucumbers well after rinsing — moisture kills texture.
Dress late: Add most of the dressing right before serving. Toss with 2 Tbsp first; add more if you want extra creaminess.
Chill time: Give it an hour in the fridge. The flavors marry and the dressing relaxes into the cucumber.
Mandolin love: Use a mandolin for even slices; even thickness means even texture.

Storage & make-ahead

Fridge: Store in an airtight container for up to 2 days. Expect more liquid after day one; simply drain before serving.
Do not freeze. Cucumbers lose structure when frozen.
Make-ahead: Prep cucumbers and dressing separately. Keep them chilled and combine within a few hours of serving for peak crunch.

Optional toppings & variations

Add protein: Toss in toasted hemp seeds or slivered almonds for a protein boost.
Make it tangier: Add a teaspoon of Dijon or a bit more lemon zest.
Herb swaps: Swap dill for fresh tarragon or chives if you want a different herbal vibe.
Feta alternative: Try marinated tofu cubes in place of vegan feta for a heartier keto option.

Quick comparison: This salad vs similar options

Vs. classic cucumber-dill salad: This keto version uses full-fat vegan cream for richness and lemon for brightness. It stays lower in carbs and fuller in fat — perfect for keto.
Vs. cucumber salad with yogurt & mint: That one tastes fresher and cooler; mine tastes creamier and more herbaceous thanks to dill and lemon.
Vs. Asian sesame cucumber salad: The sesame version leans sweet-savory and uses rice vinegar and sesame oil; this one stays lemony and creamy. Pick the profile you crave.

Which camp do you sit in — the lemon-cream lovers or the sesame fans? IMO, both deserve a spot in your salad rotation.

Nutrition note & macros

You gave the baseline macros, and I kept them:

Calories: ~154 kcal per serving
Protein: ~5.1 g
Fat: ~10.2 g
Net Carbs: ~8.5 g

Note: These numbers exclude optional garnishes. If you top with nuts or extra vegan feta, adjust accordingly.

Common questions

Q: Can I use regular yogurt or cream?
A: Yes, but then the recipe won’t be 100% vegan. Use plant-based sour cream and Greek-style yogurt to keep it vegan and keto-friendly.

Q: Can I skip the rinse after salting?
A: Skip it and your salad will taste too salty. Rinse and press for balance.

Q: How long will the salad stay crunchy?
A: It stays best the first day. It softens after that, so plan to serve within 24 hours for best texture.

My Final thoughts

This Keto Dill & Lemon Cucumber Salad gives you crunch, creaminess, and bright lemon punch without sugar or dairy. It suits a keto plate, supports vegan goals, and looks gorgeous on the table. Make it for a weeknight meal, bring it to a BBQ, or serve it next to your favorite vegan protein. Trust me, your future self will thank you for the prep.

Go make something crisp and delicious — then tell me how many people asked for seconds.