Description
A light and creamy avocado cucumber salad with a bright lemon dressing. This refreshing salad combines crisp cucumbers, creamy avocado, and fresh herbs for a perfect summer side dish or healthy lunch option.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced (peeled if desired)
- 2 ripe avocados, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh mint, chopped (optional)
- For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional additions:
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
Instructions
- In a large bowl, gently combine cucumber slices, diced avocado, red onion, and fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt and pepper until emulsified.
- Pour dressing over the salad and toss very gently to coat, being careful not to mash the avocados.
- If using, add cherry tomatoes and feta cheese.
- Serve immediately for best texture, or refrigerate for up to 1 hour before serving.
Notes
- For best results, assemble just before serving as avocados may brown.
- English or Persian cucumbers work best as they have fewer seeds.
- Add a pinch of red pepper flakes for some heat.
- To prevent browning, you can toss the avocado with 1 tsp lemon juice before adding to salad.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg