Description: This Cucumber Avocado Salad is a vibrant, refreshing, and incredibly easy-to-make dish. It’s a symphony of textures and flavors, combining the crisp coolness of cucumber with the creamy richness of avocado. The addition of red onion and cilantro provides a gentle bite and herbaceousness, while the lime-infused dressing ties everything together with a zesty tang. Perfect as a light lunch, a healthy side dish, or even a refreshing snack on a hot day, this salad is a guaranteed crowd-pleaser. Its simplicity belies its incredible flavor, making it an ideal choice for both novice and experienced cooks. It’s also naturally gluten-free, vegetarian, and vegan, making it a versatile option for various dietary needs. Embrace the ease and indulge in the invigorating taste of this Cucumber Avocado Salad!
Ingredients:
- 2 English cucumbers, thinly sliced (about 1/8 inch thick)
- 3 ripe avocados, cut into bite-sized chunks ( Hass avocados are ideal for their creamy texture)
- 1/4 cup red onion, finely diced (for a milder flavor, soak the diced onion in cold water for 10 minutes, then drain and pat dry)
- 1/4 cup fresh cilantro, chopped (fresh parsley can be substituted if you don’t like cilantro)
- 2 tablespoons extra virgin olive oil (high-quality olive oil enhances the flavor significantly)
- Juice of 1 lime (about 2 tablespoons) (freshly squeezed lime juice is a must!)
- 1/2 teaspoon salt (sea salt or kosher salt is preferred)
- 1/4 teaspoon black pepper (freshly ground black pepper is recommended)
- 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
- Optional Garnish: Toasted sesame seeds, a sprinkle of feta cheese (if not vegan), or a few sprigs of fresh dill.
Preparation:
Step 1: Prepare the Cucumbers Thoroughly wash the English cucumbers. Using a sharp knife or a mandoline slicer, thinly slice the cucumbers to a thickness of about 1/8 inch. Thin slicing ensures a delicate texture that blends well with the other ingredients. If you prefer a crunchier texture, you can leave the slices slightly thicker. Place the sliced cucumbers in a large mixing bowl.
Step 2: Prepare the Avocados Choose ripe, but firm avocados. The ideal avocado should yield slightly to gentle pressure. Cut the avocados in half lengthwise, remove the pit, and then gently scoop out the flesh. Cut the avocado flesh into bite-sized chunks, approximately ½ to ¾ inch in size. Add the avocado chunks to the mixing bowl with the cucumbers. To prevent browning, you can lightly toss the avocado chunks with a squeeze of lime juice right after cutting.
Step 3: Prepare the Red Onion and Cilantro Finely dice the red onion into small, uniform pieces. Red onion adds a sharp, pungent flavor to the salad, but its intensity can be reduced by soaking it in cold water for about 10 minutes after dicing. This helps to mellow the flavor while retaining the crispness. Drain the red onion thoroughly before adding it to the bowl. Wash the fresh cilantro thoroughly and pat it dry with a paper towel. Finely chop the cilantro leaves. The cilantro provides a fresh, herbaceous aroma and flavor that complements the other ingredients perfectly. Add the chopped cilantro to the mixing bowl. If you’re not a fan of cilantro, fresh parsley or dill can be used as a substitute.
Step 4: Mix the Dressing In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, salt, black pepper, and red pepper flakes (if using). Ensure the salt is fully dissolved for even distribution of flavor. Taste the dressing and adjust the seasonings as needed. You can add a touch more lime juice for extra tanginess, a pinch of sugar to balance the acidity, or more red pepper flakes for a spicier kick. The dressing should be well-balanced and flavorful.
Step 5: Assemble the Salad Gently combine the sliced cucumbers, avocado chunks, diced red onion, and chopped cilantro in the large mixing bowl. Be careful not to overmix, as this can cause the avocado to become mushy. Drizzle the prepared dressing over the salad. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Avoid overmixing to maintain the texture of the avocado and cucumbers.
Why You Will Love This Recipe
This Cucumber Avocado Salad is a winner for several reasons:
- Incredibly Easy and Quick: It requires minimal cooking skills and is ready in under 15 minutes. Perfect for busy weeknights or when you need a healthy and delicious dish in a hurry.
- Fresh and Flavorful: The combination of crisp cucumber, creamy avocado, zesty lime, and aromatic cilantro creates a vibrant and refreshing flavor profile.
- Healthy and Nutritious: Packed with vitamins, minerals, healthy fats, and antioxidants, this salad is a nutritional powerhouse.
- Versatile: It can be served as a light lunch, a side dish, or even as a topping for grilled fish or chicken.
- Adaptable: Easily customizable to suit your taste preferences. You can add other vegetables, herbs, or proteins to create your own unique version.
- Naturally Vegan and Gluten-Free: Making it a great option for those with dietary restrictions.
- Visually Appealing: The vibrant green colors of the cucumber and avocado, combined with the pops of red from the onion and red pepper flakes, make it a beautiful dish to serve.
COOKING Rating
Easy
Serving Suggestions:
- As a Side Dish: Pairs perfectly with grilled chicken, fish, shrimp, or tofu. It’s also a great accompaniment to tacos, burritos, or other Mexican-inspired dishes.
- As a Light Lunch: Serve it on its own for a refreshing and satisfying lunch. You can add some grilled chicken or chickpeas for extra protein.
- As a Topping: Use it as a topping for crusty bread, crackers, or even baked potatoes.
- In Wraps or Sandwiches: Add it to wraps or sandwiches for extra flavor and texture.
- With Tortilla Chips: Serve it as a refreshing alternative to salsa with tortilla chips.
- As a Salad Base: Use it as a base for a more substantial salad by adding other vegetables, such as tomatoes, bell peppers, or corn.
Tips:
- Use Ripe Avocados: Make sure your avocados are ripe but firm to avoid them becoming mushy when mixed.
- Don’t Overmix: Gently toss the salad to avoid bruising the avocado.
- Serve Immediately: This salad is best served immediately to prevent the avocado from browning and the cucumbers from becoming soggy.
- Adjust the Dressing: Taste the dressing and adjust the seasonings as needed to suit your taste.
- Add Protein: Add grilled chicken, shrimp, tofu, or chickpeas for a more substantial meal.
- Experiment with Flavors: Try adding other ingredients like cherry tomatoes, feta cheese, or toasted sesame seeds to customize the salad.
- Prevent Browning: To prevent the avocado from browning, toss it with a little lime juice immediately after cutting.
- Chill Before Serving: For an extra refreshing treat, chill the salad in the refrigerator for about 30 minutes before serving.
Prep Time:
10 minutes
Cook Time:
0 minutes
Total Time:
10 minutes
Nutritional Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients and serving size.)
- Calories: Approximately 250-350 per serving
- Protein: Approximately 5-7 grams per serving
- Sodium: Approximately 200-300 mg per serving
Conclusion
The Cucumber Avocado Salad is a testament to the fact that simple ingredients, when combined thoughtfully, can create an extraordinary culinary experience. It’s a recipe that embodies freshness, flavor, and ease of preparation, making it a go-to option for any occasion. Whether you’re looking for a light and healthy lunch, a refreshing side dish, or a vibrant addition to your summer gatherings, this salad will undoubtedly impress. So, gather your ingredients, embrace the simplicity of the steps, and savor the delightful flavors of this Cucumber Avocado Salad. It’s a recipe you’ll want to make again and again!
Questions and Answers:
Q1: Can I make this salad ahead of time?
A: While this salad is best served immediately, you can prepare some components ahead of time. You can slice the cucumbers, dice the red onion, and chop the cilantro and store them separately in the refrigerator. You can also make the dressing and store it in an airtight container. However, it’s best to cut the avocado and assemble the salad just before serving to prevent the avocado from browning and the cucumbers from becoming soggy.
Q2: I don’t like cilantro. What can I substitute?
A: If you’re not a fan of cilantro, you can easily substitute it with fresh parsley or dill. Both herbs offer a similar fresh, herbaceous flavor that complements the other ingredients in the salad. Use the same amount (1/4 cup chopped) of parsley or dill as you would cilantro.
Q3: Can I add any other vegetables to this salad?
A: Absolutely! This salad is highly adaptable, and you can easily add other vegetables to suit your taste. Some great additions include:
- Cherry tomatoes, halved
- Bell peppers, diced (any color)
- Corn kernels (fresh, frozen, or canned)
- Jalapeño, finely diced (for extra spice)
- Radishes, thinly sliced
Q4: How can I make this salad spicier?
A: There are several ways to add more spice to this salad:
- Increase the amount of red pepper flakes in the dressing.
- Add a finely diced jalapeño pepper to the salad. Be sure to remove the seeds and membranes if you prefer a milder spice level.
- Use a spicy olive oil in the dressing.
- Add a pinch of cayenne pepper to the dressing.
Q5: Is there a way to make the red onion less strong?
A: Yes, if you find the flavor of raw red onion too strong, you can mellow it by soaking the diced onion in cold water for about 10 minutes. After soaking, drain the onion thoroughly and pat it dry before adding it to the salad. This process helps to reduce the onion’s pungency while retaining its crispness.
