Mix the yogurt, apple cider vinegar, dill, and salt and pepper in a bowl.
Using a sharp knife, cut the cucumber in half lengthwise. Cut each half lengthwise again. Slice the cucumber thinly, angling a knife as you slice, or use a mandoline.
Add the sliced cucumbers to the bowl and mix carefully. Enjoy.
Notes
Vegan yogurt. I use cashew yogurt, but coconut or almond yogurt also works great. Make sure you use unsweetened. In a pinch, you could sub with homemade sour cream.
Apple cider vinegar, I like my salad extra tangy, but if you want a milder salad, use rice vinegar.
Salt & freshly ground pepper
Dill, fresh is best, in my opinion, but you could sub with dried weed dill.
Cucumbers use English or Persian cucumbers; they are less watery and crunchier than the regular garden cucumber.