Cucumber Avocado Salad
Servings:4 servings
Cucumber avocado salad is a healthy and versatile side dish for summer. Add a variety of fresh herbs, beans, vegetables, and different dressings for a cool and refreshing salad everyone will love.
Ingredients
- 1 large English cucumber
- 10 ounces grape or cherry tomatoes
- half of a medium red onion
- 2 ripe avocados
- ¼ cup fresh lemon or lime juice
- 1 tablespoon olive oil, optional - for oil-free, omit or sub aquafaba; see Notes
- salt and pepper
Optional ingredients:
- ⅓ cup finely chopped fresh herbs - such as cilantro, basil, parsley, or dill
- 1 (15 oz) can chickpeas, rinsed and drained
- ¾ cup crumbled vegan feta cheese
Instructions
- Cut the cucumber into quarters lengthwise, then slice into chunks. Halve the tomatoes, and thinly slice the red onion. Tip: if the onion smells harsh, place in a bowl of cold water for 10 minutes, then drain and pat dry. Place all in a large serving bowl.
- Cut the avocados in half through the stem end. Gently pop out the seed by pressing your thumbs against the skin-side. Peel and chop the avocados. Squeeze half of the lemon/lime juice over the avocado and gently toss. Add it to the bowl.
- Add the olive oil and season with salt and pepper. Toss everything together. Taste and add more lemon or lime juice, salt, and pepper, if desired. Serve now or cover the bowl and chill for 1 hour before serving.
Notes
Variations & Subs
- Mediterranean - add finely chopped fresh parsley and basil and crumbled vegan feta cheese.
- Mexican - add roasted corn and poblano pepper, lime juice, cilantro, and vegan queso fresco.
- Oil-free - instead of olive oil and citrus juice, try this oil-free Italian dressing.
- green onion instead of red onion
- white wine vinegar instead of lemon or lime juice
- sliced jicama or radishes in addition to or instead of cucumber
Nutrition
Calories: 168kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Fiber: 6g
