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

  • Prep Time:5 minutes
  • Cook Time:0 minutes
  • Total Time:5 minutes
  • Servings:1 serving
  • Easy


  • 1/2 cucumber
  • 1/8 Spanish onion
  • 1/8 cup dried cranberries
  • 1/8 cup sunflower seeds
  • 1/8 cup slivered almonds
  • 1 teaspoon lemon juice
  • 1 tablespoon soy sauce
  • Pepper
  • Garlic Powder
  • Step 1

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

    Photo by Rose Ferrao
  • Step 2

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

    Photo by Rose Ferrao
  • Step 3

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

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

    Photo by Rose Ferrao
  • 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.

    Photo by Rose Ferrao
  • Step 5

    Squeeze the lemon juice over top of the salad.

    Photo by Rose Ferrao
  • Step 6

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

    Photo by Rose Ferrao
  • Step 7


    Photo by Rose Ferrao