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Vegan Creamy Dill Cucumber Salad

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"Creamy and quick vegan salad perfect for barbeques. You can add radishes for a little kick!"
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2 h 20 m servings 166 cals
Original recipe yields 6 servings


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  • Prep

  • Ready In

  1. Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
  2. Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.

Nutrition Facts

Per Serving: 166 calories; 13.7 g fat; 11.9 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 509 mg sodium. Full nutrition

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