Avocado Cucumber Crunch Salad
This Avocado Cucumber Crunch Salad is the ultimate refreshing bite—creamy, crisp, tangy, and ready in just 10 minutes. Perfect as a light meal or vibrant side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Californian
- Diet: Vegan
Ingredients
- Avocados: 2 ripe, diced
- Cucumber: 1 large English cucumber, thinly sliced
- Green Onions: 2 stalks, finely sliced
- Fresh Dill: 1 tablespoon, chopped
- Lemon Juice: Juice of 1 lemon
- Olive Oil: 2 tablespoons
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Chili Flakes: ¼ teaspoon
Instructions
- Preheat Your Equipment: Chill the mixing bowl to enhance the salad’s freshness.
- Combine Ingredients: In a large bowl, gently toss cucumber, avocado, and green onions together.
- Prepare Your Cooking Vessel: In a separate small bowl, whisk together lemon juice, olive oil, salt, pepper, and chili flakes.
- Assemble the Dish: Drizzle the dressing over the salad and gently fold until coated.
- Cook to Perfection: Let the salad rest for 5 minutes so flavors meld.
- Finishing Touches: Top with fresh dill and a pinch more chili flakes if desired.
- Serve and Enjoy: Serve chilled immediately as a side, main, or on toast.
Notes
- Use just-ripe avocados to avoid mushiness.
- Add chickpeas or quinoa to make it heartier.
- Store leftovers for up to 24 hours in an airtight container.
- Swap dill with basil or parsley for a flavor twist.
Find it online: https://www.cookfulcorner.com/avocado-cucumber-crunch-salad/