Bursting with vibrant colours and flavours, avocado salad is a nourishing addition to your diet. With the creaminess of avocado and the freshness of cucumber, this salad recipe is a perfect blend of health and taste.
If you are bored of making social media celebrity Avocado Toast, then this salad recipe is just for you.
With its vibrant colours, fresh flavours, and nutritious ingredients, the Avocado Cucumber Salad is a surefire way to brighten up any meal. You can enjoy it as a light summer lunch, a side dish, or a healthy snack, this salad is as delicious as it is nourishing.
This Avocado Salad is:
- vegan
- gluten-free
- low glycemic index
- has no added sugar
Let’s dive into how to whip up this green goodness in your kitchen.
Ingredients Required
Avocado: For the creamiest texture and best flavour, make sure your avocados are ripe but not overly soft. They should stay firm while cutting and not become squishy.
Cucumber: Use English or Spanish Cucumber. If the cucumber has thick and yellowish skin, remove it.
Tomato: I add cherry tomato. But you can use big-size tomatoes also and cut them into quarters or bite-size pieces.
Herbs: Dill leaves, Italian Basil, Mint, Parsley, Chives, or Cilantro (coriander) are some of the fresh herbs that work perfectly in this avocado salad. You can use either of them or a combination of two to three herbs.
Salad Dressing: It is a simple mix of extra virgin olive oil, lemon juice, crushed garlic, salt, pepper, and chilli flakes (for the fiery kick).
My Tried and True Tips
Choose Ripe Avocados so that the creaminess of avocados becomes part of the dressing.
Keep it Fresh: This salad is best enjoyed fresh, so try to make it before serving. The crispness of the cucumber and the creaminess of the avocado are at their peak when freshly prepared.
Feel free to customize this salad to suit your preferences. Add sliced onion for spiciness, diced bell peppers for extra crunch, corn for sweetness, ripe mango for a summer special salad, or toss in some feta cheese for a tangy twist.
Make it a Meal: Turn this avocado salad into a satisfying meal by serving it over a bed of mixed greens or quinoa for a complete and nutritious dish.
Use creatively. Just store any leftovers in an airtight container in the refrigerator. You can use them to tuck inside sandwiches, stack over toast or serve as a side dish with an egg for breakfast.
With its creamy texture, vibrant colours, and fresh flavours, avocado salad is a true crowd-pleaser that will leave you feeling satisfied and nourished. So why not give it a try and add some green goodness to your next meal?
More Salad Recipes
- Sprout Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Herb Potato Salad
- Green Papaya Salad
- Smashed Cucumber Salad
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Avocado Salad Recipe
- Salad Mixing Bowl
Ingredients
- 1 large size avocado, ripe
- 1 large size english cucumber
- 10 cherry tomato, cut into halves
- 2 tablespoon finely chopped dill leaves
Ingredients For Salad Dressing
- 2 tablespoon extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced or crushed
- 1 teaspoon salt or to taste
- ½ teaspoon red chilli flakes
- ½ teaspoon crushed black pepper or to taste
Instructions
- Prepare the salad dressing by combining all the listed ingredients in a jar or a bowl. Whisk nicely to emulsify. Taste, and if required, add more seasoning. Keep it aside.
- Combine avocado, cucumber, and tomatoes in a salad mixing bowl.
- Pour the salad dressing over the vegetables. Add half of finely chopped dill leaves. Toss the salad gently.
- Add remaining dill leaves. Avocado Salad is ready to serve.
Recipe Notes:
- This avocado salad is not for storing or packing in a lunch box. Avocado starts turning black and the cucumber loses its crunch. It is best to best to assemble this salad right before serving.
- Additional ingredients that can take your avocado salad up a notch are – sweet corn, sliced onion, sweet and ripe mango.
Bambooza says
“Great post! The recipes look delicious and the tips are super helpful. Can’t wait to try them out!”