Carrot & Cucumber Dill Salad



This salad is light, flavourful and packed with wholesome nutrients such as protein and healthy fats. The dressing on this salad makes an excellent vegetable dip as well.
Course Salad
Cuisine American
Keyword carrot & cucumber salad, gluten-free, plant-based, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Rachel Joy Olsen


Ingredients for salad:

  • ½ cucumber chopped or grated
  • ½ cup carrot grated
  • ¼ cup dulse seaweed flakes
  • 2 Tbsp sunflower seeds
  • 4 cups baby spinach

Ingredients for cucumber dill dressing:

  • 2 cloves garlic
  • 1 cucumber peeled
  • ¼ cup extra virgin olive oil or hemp oil
  • 2 Tbsp fresh dill
  • pinch black pepper and salt to taste


Directions for salad:

  1. For each serving place 1 cup spinach on a plate.
  2. Mix other ingredients and place on top of spinach.

Directions for cucumber dill dressing:

  1. Mix all ingredients in a blender until smooth.
  2. Drizzle on top of salad.
  3. Serve immediately.