Calories 69, Fat 4.9g, Saturates 2.4g, Carbohydrates 4.5g, Sugars 3.2g, Protein 1.2g, Salt 0.24g
Chop the cucumbers, red onion, mint and dill and combine in a bowl.
In a blender put the coconut milk (make sure this has been well shaken in the tin before measuring out), olive oil, lemon juice, vegan honey, salt, mint and white wine vinegar. Blitz until well combined.
Pour dressing over salad and mix well.
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