Ingredients
Scale
- 2 large cucumbers, sliced thin
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon or lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes, crumbled feta cheese, or chopped jalapeños for extra flavor
Instructions
- Start by thoroughly washing the cucumbers and cilantro. Slice the cucumbers thinly using a sharp knife or mandoline for uniform slices. Dice the ripe avocados carefully to prevent browning.
- In a large mixing bowl, combine the cucumber slices, diced avocados, red onion, and cilantro. Drizzle with freshly squeezed lemon or lime juice and olive oil. Toss everything gently to coat evenly.
- Add salt and pepper to taste. For a spicy kick, incorporate chopped jalapeños or a sprinkle of chili flakes. If you desire a tangier flavor, add a splash of vinegar or a dash of hot sauce.
- Serve immediately for the freshest taste or chill for 10-15 minutes in the refrigerator. This ensures the flavors meld beautifully, and the salad stays crisp and refreshing.
Notes
- To keep your creamy cucumber salad fresh longer, store it in an airtight container in the refrigerator. Consume within 1-2 days to avoid the avocados browning. To prevent browning, squeeze additional lemon juice over the top before sealing.
- This salad pairs perfectly with grilled chicken, seafood, or as a topping for tacos and burgers. Consider adding toasted nuts or seeds for extra crunch and flavor. You can also serve it with creamy ground beef pasta or zesty citrus shrimp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy, Summer
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg