Refreshing Cucumber Avocado Salad for Summer Bliss

You know that moment when you take a bite of something so fresh and vibrant that it feels like a party in your mouth? That’s exactly what happens with this Cucumber Avocado Salad. Crisp cucumbers mingling with creamy avocado create a delightful contrast of textures, while the zesty dressing adds a punch that dances on your taste buds. You can almost hear the salad singing “I’m here for the good times!” For more inspiration, check out this light lunch options recipe.

Picture this: It’s summertime, and you’re sweating bullets just trying to be a functioning human being. The last thing you want to do is slave over a hot stove. Enter the Cucumber Avocado Salad, your new best friend. Quick to whip up, it’s perfect for barbecues or any gathering where you want to impress without breaking a sweat. Trust me, this salad will have everyone asking for seconds—and maybe even thirds!

I once made this Cucumber Avocado Salad for an outdoor picnic, and let’s just say my friends practically elbowed each other out of the way for their share!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Opt for firm cucumbers; English cucumbers work beautifully due to their thin skin and minimal seeds.
• Avocados: Choose ripe avocados that yield slightly when pressed; they add creaminess and healthy fats to the salad.
• Cherry Tomatoes: These juicy gems provide a burst of sweetness; look for vibrant red ones for maximum flavor.
• Red Onion: Thinly sliced red onion adds a sharp contrast; soak them in cold water briefly to mellow their flavor.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavors; avoid bottled juice for the best taste.
• Olive Oil: A good quality extra virgin olive oil enhances richness; drizzle generously but not excessively.
• Salt & Pepper: Basic yet essential seasonings; adjust according to preference—don’t skimp on flavor!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Produce: Start by washing all your vegetables thoroughly under cold water. Slice the cucumbers into half-moons, ensuring they’re about ¼ inch thick for that perfect crunch.

Dice the Avocados: Carefully cut open your avocados and scoop out the flesh with a spoon. Dice them into bite-sized pieces, taking care not to mash them—no one wants guacamole instead of salad.

Mix the Veggies: In a large mixing bowl, combine cucumbers, avocados, halved cherry tomatoes, and thinly sliced red onions. Toss gently so everything mixes without turning into mush.

Add the Dressing: In a separate small bowl, whisk together freshly squeezed lemon juice and olive oil until combined. Pour over the salad mixture and toss lightly to coat all veggies evenly.

Season and Serve!: Sprinkle salt and pepper over your salad according to taste preferences; give it one final gentle toss before serving it chilled or at room temperature.

Enjoy this bright Cucumber Avocado Salad as an accompaniment or even as a light meal on its own!

Perfecting the Cooking Process

Start by chopping the cucumbers and avocados into bite-sized pieces. Then, toss them in a bowl with lemon juice and seasoning to keep everything fresh and zesty.

Add Your Touch

For extra flavor, consider adding chopped herbs like cilantro or dill. You can also sprinkle some feta cheese or toasted nuts for added texture and taste.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. Avoid reheating, as fresh salads are best enjoyed chilled.

I remember the first time I made this cucumber avocado salad for a summer BBQ. Friends couldn’t stop raving about how refreshing it was—definitely a crowd-pleaser!

FAQ

Can I make cucumber avocado salad ahead of time?

You can prep ingredients a day before but mix just before serving for freshness.

What variations can I try with this recipe?

You could add diced tomatoes, bell peppers, or even chickpeas for variety.

How do I choose ripe avocados?

Look for avocados that yield slightly when pressed; they should feel soft but not mushy.

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Cucumber Avocado Salad

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• Author: platesdaily
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Cucumber Avocado Salad is a refreshing and nutritious dish that combines crisp cucumbers, creamy avocados, and juicy cherry tomatoes. Tossed in a zesty lemon-olive oil dressing, this salad is quick to prepare, making it an ideal side for summer barbecues or a light lunch. With its vibrant colors and delightful textures, it’s sure to impress your guests and leave them asking for more!

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Ingredients

Scale 1x2x3x

• 2 medium cucumbers, sliced
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Wash all vegetables under cold water. Slice the cucumbers into half-moons (about 1/4 inch thick).
2. Cut open the avocados, scoop out the flesh, and dice into bite-sized pieces.
3. In a large mixing bowl, combine cucumbers, avocados, cherry tomatoes, and red onions. Toss gently.
4. In a small bowl, whisk together lemon juice and olive oil. Pour over the salad mixture and toss lightly to coat.
5. Season with salt and pepper to taste before serving chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 3g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added flavor, consider incorporating fresh herbs like cilantro or dill. Crumbled feta cheese or toasted nuts can provide extra texture. Store leftovers in an airtight container in the fridge for up to two days; do not reheat.