Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: crumbled feta or cotija cheese for extra flavor
Instructions
- Wash and thinly slice the cucumbers. For a more elegant presentation, use a mandoline for uniformly thin slices.
- Cut the ripe avocados in half, remove the pit, and carefully dice the flesh. Coat the avocado pieces with a little lime juice to prevent browning.
- In a large mixing bowl, combine the sliced cucumbers, diced avocados, red onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. This simple dressing adds brightness and creaminess to the salad.
- Pour the dressing over the salad ingredients and gently toss to combine. Serve immediately for the freshest taste or chill for 10 minutes for a more refreshing experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 hours. To prevent browning, add extra lime juice before sealing or store with the lid directly on the salad surface.
- This salad is best enjoyed fresh to preserve vibrant textures and flavors.
- For added protein, top with grilled shrimp or shredded chicken, or add cherry tomatoes and nuts for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy, Vegetarian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
