Description
A refreshing cucumber avocado salad bursting with fresh flavors and creamy textures, perfect as a light side dish or healthy snack. This salad combines thinly sliced cucumber, ripe avocados, zesty lemon juice, and a mixture of fresh herbs and spices for a simple yet delicious recipe ready in just 10 minutes.
Ingredients
Scale
Vegetables and Herbs
- 1 medium cucumber
- 2 ripe avocados
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Seasonings and Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Prepare the cucumber: Rinse the cucumber under cool running water and pat dry. Cut off both ends. Optionally peel the skin with a vegetable peeler or leave it on for added texture and color.
- Slice the cucumber: Cut the cucumber into thin rounds approximately 1/8 to 1/4 inch thick. Place the slices in a large mixing bowl.
- Prepare the avocados: Slice the avocados in half lengthwise and twist to separate. Remove pits and scoop the flesh into the mixing bowl containing the cucumber slices.
- Mash the avocado: Gently mash the avocado into the cucumber slices using a fork or your hands, leaving some chunks if desired.
- Add olive oil and lemon juice: Pour 1 tablespoon olive oil and 1 tablespoon lemon juice into the bowl to add flavor and acidity.
- Season with salt and pepper: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix gently to evenly distribute the seasonings.
- Add onion and cilantro: Finely chop 1/4 cup red onion and 1/4 cup fresh cilantro (discard tough stems), then combine them with the salad mixture.
- Add garlic powder and mix: Sprinkle 1/2 teaspoon garlic powder over the salad and stir to incorporate all ingredients evenly.
- Adjust seasoning and serve: Taste the salad and adjust salt, pepper, or lemon juice as needed. Serve immediately, or refrigerate covered up to 1 hour to let flavors meld.
Notes
- For extra crunch, keep cucumber skin on, or peel if preferred.
- The salad is best consumed fresh but can be refrigerated for up to 1 hour.
- Adjust garlic powder and lemon juice to suit your taste preferences.
- Use ripe avocados for creamy texture and easier mashing.
- Serve as a side dish, light lunch, or refreshing snack.