1/2 cup Mayonnaise (I use egg-free, soy-free Veganaise and Earth Balance now makes a similar product called Mindful Mayo, both of these products do contain brown rice syrup, so they will add a little bit of sugar to the salad. You can also make your own corn-free, dairy-free, egg-free and soy-free mayo)
1/2 tsp. Sea Salt
1/4 tsp. Dried Dill Weed (or 1/2 tsp. Fresh Dill Weed)
1/8 tsp. Fresh Cracked Pepper
2 medium Cucumbers, thinly sliced
1 small Red Onion, thinly sliced
1). Mix first four ingredients together until well incorporated.
2). Add cucumber and onion slices, toss to combine.
3). Cover and refrigerate for at least 4 hours before serving.
Note: the dressing will initially look really thick,
but as the salad sits in the refrigerator, the cucumbers will release
some of their water, making a much thinner dressing.