Avocado Cucumber Salad
Ingredients
- Salad:
- 2 large cucumbers diced
- 2 ripe avocados diced
- ½ small red onion thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup fresh dill chopped
- 2 tbsp fresh parsley chopped
- ¼ cup cherry tomatoes halved (optional)
- Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of sugar optional
Instructions
- Wash cucumbers, peel if skin is thick or waxy
- Dice into ½-inch cubes, scoop out seeds if very seedy
- Cut avocados in half, remove pit, scoop flesh, dice into ½-inch cubes
- Slice red onion very thinly
- Optional: soak onion in ice water 5 minutes, drain, pat dry for milder flavor
- Chop cilantro, dill, and parsley
- Make dressing: whisk olive oil, lemon juice, zest, garlic, Dijon, salt, pepper, sugar in bowl
- Or combine in jar and shake
- In large bowl, gently combine cucumbers, avocados, onion, tomatoes if using, herbs
- Drizzle dressing over salad
- Toss very gently to coat without breaking avocado
- Taste and adjust seasoning
- Serve immediately for best texture
Notes
- Use ripe avocados—should yield to gentle pressure
- Don't overmix—keeps avocado from becoming mushy
- Fresh herbs essential—dried won't work
- Best served immediately—avocado browns
- Prep cucumbers and dressing ahead, add avocado last minute
- Soak onion for milder flavor
- Add extra lemon to prevent browning
- Keep ingredients cold for a refreshing salad
- Not freezer-friendly
- Naturally gluten-free, vegan, low-carb
- Add feta, shrimp, or chicken for protein
- Serve with pita chips or as taco side