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Crisp and creamy Paleo Cucumber Salad in a white bowl.

Paleo Cucumber Salad

This refreshing Paleo Cucumber Salad is dairy-free, creamy, and delicious. It comes together in only 5 minutes, making it the most fabulous next addition to your Paleo appetizers and Paleo side dishes!

Course Appetizer
Cuisine American
Keyword dairy free appetizers, paleo appetizers, paleo cucumber salad, paleo side dishes, paleo sides
Prep Time 5 minutes
Servings 4 1/2 cup servings
Calories 86 kcal
Author Amy - The Speedy Spatula


  • 1 large English cucumber (about 2 cups worth, once sliced)
  • 1/2 small Italian sweet red onion sliced thin into rounds
  • 1/3 cup paleo mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut sugar
  • 1/2 tsp salt
  • 1/2 tsp dried dill
  • 1/4 tsp cracked black pepper


  1. Wash the cucumber, removing the ends and using a vegetable peeler to remove some of the peeling at intervals, creating "stripes" on the cucumber.

  2. Slice the cucumber on the diagonal and set aside.

  3. Remove the skin from the onion along with both ends.

  4. Slice half of the onion into thin rounds and set aside.

  5. In a medium-sized bowl, combine the mayo, vinegar, coconut sugar, salt, dill, and pepper. Stir well to combine.

  6. Add the sliced cucumber and onion to the sauce in the bowl, toss well to combine, and serve immediately or cover and chill in the fridge.

Recipe Notes

This recipe will stay fresh covered in the fridge for up to 4 days. 

Keto/Low Carb tip: Swap the coconut sugar out for Splenda or your favorite low carb sweetner and you'll have a delicious, low carb/Keto friendly appetizer!