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Thinly slice 2 large cucumbers with a sharp knife or mandoline slicer.
Thinly slice 1 large green onion (set aside some spring onion tops for garnishing) and finely chop about 3 tablespoons fresh dill.
Add veggies to a large mixing bowl.
In a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper. Whisk until creamy.
Pour the dressing over the vegetables and stir until well combined.
Let marinate for 15 minutes before serving on a platter. Garnish with scallion tops and freshly ground black pepper.