Description
A refreshing and creamy Cucumber Avocado Salad combining diced cucumbers, ripe avocado, red onion, and fresh herbs, lightly dressed with lemon juice and extra virgin olive oil. Perfect as a light side dish or a healthy snack, this salad is easy to prepare in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 2 medium cucumbers, diced (Japanese or English cucumbers preferred for sweetness)
- 1 large ripe avocado, diced (slightly soft to the touch for creaminess)
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
Dressing
- Juice of 1 lemon (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Veggies: Dice the cucumbers and avocado into bite-sized pieces. Leave the cucumber skins on for crunch and color or peel for a softer texture. Keep the avocado firm enough to avoid mushiness.
- Chop the Onion and Herbs: Finely chop the red onion and fresh cilantro or parsley, selecting the freshest leaves to maximize flavor.
- Mix the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice and extra virgin olive oil. This dressing also helps keep the avocado from browning quickly.
- Combine the Ingredients: In a large mixing bowl, gently place the diced cucumbers, avocado, chopped onion, and herbs. Pour over the dressing and sprinkle salt and pepper to taste.
- Toss Lightly: Using a spatula or wooden spoon, gently toss the salad ingredients to combine without mashing the avocado.
- Chill (Optional): For best flavor melding, refrigerate the salad for about 10 minutes before serving.
Notes
- For sweeter cucumbers, use Japanese or English varieties.
- To prevent avocado browning, ensure the lemon juice is well mixed into the salad.
- This salad is best served fresh but can be chilled for 10 minutes to enhance flavors.
- Adjust salt and pepper according to your taste preference.
