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Keto Dill & Lemon Cucumber Salad

Keto Dill & Lemon Cucumber Salad (Low-Carb, No Sugar)

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 154
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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.

Method
 

  1. For the cucumbers
  2. Slice the cucumbers thinly (mandolin, spiralizer, or knife). Place the slices in a large bowl.
  3. 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.
  4. 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.
  5. For the dressing
  6. 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.
  7. Finish & serve
  8. Drain the red onion slices from their cold water bath (if you used it to mellow flavor) and pat dry.
  9. Add cucumbers, onions, and vegan feta into the bowl with the dressing. Fold gently until everything coats evenly.
  10. 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

Notes

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.