Fresh Avocado Cucumber Salad

A refreshing salad combining creamy avocados and crunchy cucumbers, perfect for summer meals.

Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings 4 servings

Calories 250 kcal

2 medium Ripe Avocados Ensure they are perfectly ripe for easy slicing and mashing.
2 medium Cucumbers Opt for English cucumbers for their thin skin and reduced seeds.
1 cup Cherry Tomatoes Halved for easier mixing.
1 small Red Onion Finely chopped to add a zesty flavor.
1 handful Fresh Cilantro Roughly chopped for added flavor.
1 tablespoon Lemon Juice Freshly squeezed to provide acidity.
2 tablespoons Olive Oil Extra virgin for richness.
to taste Salt Essential for enhancing flavors.
to taste Pepper Freshly ground for best flavor.

Begin by selecting high-quality ingredients. Choose ripe avocados that yield slightly when pressed. Wash the cucumbers thoroughly.
Slice the avocados in half lengthwise, remove the pit, and scoop the flesh into a mixing bowl. Mash lightly with a fork.
Slice the cucumbers in half lengthwise and then into half-moon shapes. Add to the bowl with the mashed avocado.
Halve the cherry tomatoes and add them to the bowl for color and sweetness.
Finely chop the red onion and add it to the mixing bowl.
Roughly chop the cilantro and toss it into the bowl with the other ingredients.
In a small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk until well combined.
Drizzle the dressing over the salad mixture and gently fold to combine without mashing the avocado too much.
Taste and adjust seasoning as needed. Transfer to a serving dish and serve immediately.

For variations, consider adding chickpeas, different greens, or nuts for added texture and nutrition.

Keyword Easy, Healthy