Wash and score the cucumbers. Slice into thin rounds.
Dice the onion.
Mix the vinegar, agave, salt, pepper and non-dairy milk in a small bowl. Stir it up with the fork or whisk until smooth.
Put the cukes and onion in a big bowl. Drizzle the dressing over the top. Stir, season to taste and you’re done.
Cover and place in the fridge for an hour or so to let the flavors mingle.
This salad fits right in with veggie burgers, pan-seared Portobello mushrooms, bbq”d tofu and corn on the cob.