Capture the taste of summer with these fresh, green ingredients.
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When the really hot summer months roll around, the last thing I want to do is turn on my oven. For that matter, I’m rarely even in the mood to eat hot food at all. That’s why it’s super important for me to always have a good selection of salad recipes on rotation – and this Cucumber Avocado Salad is definitely one of them.
I can always count on this recipe, whether I want the perfect, simple, side dish at dinnertime or a light lunch. Avocados and cucumbers both bring a super fresh element to a meal in their own way, so by combining them, you basically get the salad equivalent of an ice-cold glass of water.
Along with the cucumber and avocado, you’ll also be using red onion, lemon juice, olive oil, salt, pepper, and parsley. Basically – all summer staples you probably already have in your kitchen. Plus, did I mention it comes together in just 10 minutes? It’s so quick to do, you’ll have plenty more time to enjoy the sun (or the cool shade).
Is Cucumber Avocado Salad Healthy?
Cucumber Avocado Salad is definitely considered healthy for me! With a simple dressing and green ingredients, like cucumber, avocado, and parsley, this salad is nutritious and low in calories. The cucumbers are packed with essential nutrients and antioxidants, while the avocado adds some fiber, good fats, vitamin C, and more to your diet. It’s also vegan and gluten-free too!
What Kind of Cucumber Should I use?
For this recipe, you should use an English cucumber, which gives this salad its ultimate crunch factor. English cucumbers have less water content than some other cucumber varieties you’ll find at your grocery store, so this choice helps make sure your salad doesn’t get soggy. Garden cucumbers, for example, contain seeds that may also take extra work to remove before serving.
INGREDIENTS
- 2 medium English cucumbers, thinly sliced
- 2 ripe avocados, pitted, peeled, and diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
INSTRUCTIONS
Combine
Mix cucumbers, avocados, and onions in a bowl.
Dress
Add lemon juice and olive oil.
Season
Toss with salt, pepper, and parsley.
FAQs & Tips
This recipe is best served fresh. After all, it only takes 10 minutes to prepare! For that reason, I don’t necessarily recommend making this recipe in advance, since once you open an avocado, the oxidization process will start, and you’ll risk losing its gorgeous bright green color. The lemon juice will at least slow down the oxidization, which means you can store leftovers in the fridge in an air-tight container for 2 to 3 days.
It’s really up to your own personal preference! Both peeled and unpeeled cucumbers will work in this recipe. If you’re feeling creative, you can even use your peeler to create lengthwise stripes along the cucumber, before slicing it up.
For sure! I like using parsley, but herbs like dill, cilantro or even mint would also be great in this recipe too. You can mix up different herbs as well, but I recommend against using any more than 2 to 3 herbs at once, as too many flavors may be overwhelming.
Serving Suggestions
As I mentioned above, the last thing I want to do during hot summer months is turn on my oven. But I didn’t say anything about the air fryer! So if you feel the same way as I do and you’re looking for a protein-packed main dish to serve alongside this recipe, give this Air Fryer Chicken Breast a try. Just like Cucumber Avocado Salad, it’s super easy and comes together very quickly. Pair them together and you’ll have a full meal on the table in a flash.
If you’re looking for something vegetarian, swap the air fryer for the grill and try this Thai Veggie Burger Recipe With Curry! Keep in mind though, that grilling will be more time-consuming.
Ingredients
- 2 medium English cucumbers thinly sliced
- 2 ripe avocados pitted, peeled, and diced
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- In a large salad bowl, combine the sliced cucumbers, diced avocados, and chopped red onion.
- Drizzle the salad with fresh lemon juice and extra virgin olive oil.
- Season with sea salt and freshly ground black pepper, then toss gently to combine all the ingredients without breaking the avocado pieces.
- Sprinkle with chopped fresh parsley and give the salad a final gentle toss before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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