Description
Today I’m sharing my Favorite Avocado Cucumber Salad Recipe. It’s easy to make and only requires a few simple ingredients. The dressing adds so much flavor and the refreshing, crunchy cucumbers and creamy avocado really shine through. Enjoy this easy salad for a summer side dish or afternoon snack. And you don’t have to feel guilty if you eat the entire batch!
Ingredients
Scale
- 2 medium sized English cucumbers, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon tamari, or soy sauce
- 1 large avocado, thinly sliced and cut into smaller pieces, if desired
- 2 tablespoons thinly sliced green onion
- 1 tablespoon green goddess seasoning, or more if desired
- Salt and black pepper, to taste
Instructions
- Wash cucumbers and then thinly slice them into rounds. If your cucumber is large, you can slice them into half moons or quarters if you prefer. Add the sliced cucumber to a large bowl.
- Add in the olive oil, red wine vinegar, tamari and lemon juice and quickly mix together with the cucumbers. Next, add in the sliced avocado, green goddess seasoning, salt and pepper. Give the salad another good mix, the more you mix it up, the more the avocado will break down and blend into the dressing a little bit, making it nice and creamy.
- Give the salad a taste and add any extra salt or seasoning needed. Enjoy immediately for the crunchiest cucumbers, or store in the refrigerator for up to 2 days.
Notes
This avocado cucumber salad is best enjoyed immediately and doesn’t hold it’s texture super well when stored in the refrigerator. It will still taste good after a couple days though.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: American
