Description
Crisp, cool, and creamy. This Cucumber Avocado Salad is the refreshing side dish you’ll want to make all summer long.
Ingredients
Scale
- 2 large cucumbers (about 2 cups when sliced), English or Persian preferred
- 2 ripe avocados, medium-sized
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin (optional)
- 1 jalapeño, seeded and finely diced (optional for heat)
Instructions
- Prepare the cucumbers by washing and slicing into 1/4-inch thick half-moons. For regular cucumbers, consider peeling and removing seeds.
- Thinly slice red onion and soak in cold water for 5-10 minutes to reduce sharpness, then drain.
- In a small bowl, whisk together olive oil, lime juice, garlic, salt, pepper, and cumin until well combined.
- Cut avocados in half, remove pits, and slice in a cross-hatch pattern before scooping into your salad bowl.
- Combine cucumber slices, drained red onion, and avocado chunks in a large bowl. Pour dressing over and add chopped cilantro.
- Gently fold everything together, being careful not to mash the avocado. Let rest for 10 minutes before serving to allow flavors to meld.