How to Make a Vegan Cucumber Salad in Under 5 Minutes

Although the words “salad” and “lettuce” have become practically synonymous, we’re all for trying new things here at Spoon.

Cucumbers contain tons of antioxidants, and since they’re 95% water, they’ll help keep you hydrated without having to chug eight glasses of water every day. Add in some nuts, seeds and berries and you’ve got a light, fresh lunch with tons of health benefits.

This salad is also highly customizable: if you prefer pumpkin seeds to sunflower seeds, go ahead. If you aren’t vegan, feel free to add some grilled chicken or a boiled egg for some extra protein. The world — or, this salad — is your oyster.

5-Minute Vegan Cucumber Salad

• Step 1

  Cut your cucumber length-wise into eighths. Dice and put in a bowl.

  

• Step 2

  Dice your Spanish onion into small pieces and add to the bowl.

  

• Step 3

  Add your slivered almonds, sunflower seeds and dried cranberries into the bowl.

  #SpoonTip: Instead of buying these individually, try a salad mix.

  

• Step 4

  Add your soy sauce into the bowl and stir.

  #SpoonTip: If you don’t like soy sauce, replace it with a drizzle of olive oil and salt to taste.

  

• Step 5

  Squeeze the lemon juice over top of the salad.

  

• Step 6

  Season salad with pepper and garlic powder to taste. Stir once more and enjoy.

  

• Step 7

  Enjoy!