Avocado Cucumber Salad Recipe
Avocado Cucumber Salad is simple and easy to make, packed with flavor, and ready in under 5 minutes. This salad, paired with a quick lemon dressing, is light, creamy, and crunchy, bursting with freshness.
Servings: 4
Calories: 238kcal
Equipment
Ingredients
- 1 Cucumber large, sliced or 3 English cucumbers
- 2 tablespoon Cilantro or parsley, chives
- ¼ cup Red onions finely chopped
- 2 Avocados pitted and chopped
- ½ teaspoon Pepper powder adjust to taste
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- Salt to taste
Instructions
- Prep the ingredients and in a large mixing bowl, add cucumber, cilantro, red onions, and avocado.1 Cucumber, 2 tablespoon Cilantro, ¼ cup Red onions, 2 Avocados
- Drizzle with lemon juice and olive oil.½ teaspoon Pepper powder, 2 tablespoon Lemon juice, 2 tablespoon Olive oil
- Sprinkle salt and pepper.Salt
- Toss to combine.
- Serve it immediately for the best texture and flavors.
Video
Notes
- Store this salad in an air-tight conatiner in the refrigerator for up to 1 day.
- If you want to prep this salad ahead, keep the avocado separately, drizzled with lemon juice to prevent it from browning.
- Also, add salt just before serving so that the cucumber remains crisp.
- You can add red pepper flakes or jalapeno for heat if desired.
- Dill leaves can be used as a substitute for cilantro or parsley.
- To avoid mushiness, add ripe yet firm avocados.
- To make this salad protein-rich, add chickpeas, grilled tofu, or grilled chicken.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 9mg | Potassium: 616mg | Fiber: 8g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg