Go Back

Cucumber and Avocado Salad

This cucumber and avocado salad combines crisp, juicy cucumbers with creamy avocado slices, tossed with fresh herbs and citrus zest. The dish has a refreshing, cool appearance and a contrasting texture of crunch and smoothness, making it perfect for hot weather. It is assembled quickly with minimal cooking, highlighting natural flavors and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 none cucumbers preferably hothouse or English cucumbers, sliced into rounds
  • 1 large avocado pitted and sliced
  • 2 tablespoons fresh herbs such as parsley, cilantro, or basil, chopped
  • 1 zest lemon or lime zest only, for brightness
  • 1 tablespoon olive oil for dressing
  • to taste salt and pepper for seasoning

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Slice the cucumbers into thin rounds, revealing their crisp, juicy interior, and place them in a large mixing bowl.
  2. Carefully cut the avocado in half, remove the pit, and peel away the skin. Slice the avocado into neat, thin pieces and gently fold them into the cucumbers.
  3. Chop the fresh herbs finely and sprinkle them over the salad for a burst of fragrance and color.
  4. Grate the zest of the lemon or lime over the mixture for a fresh citrus aroma.
  5. Drizzle olive oil evenly over the ingredients, then season generously with salt and pepper to taste.
  6. Toss everything gently with a spoon or salad fork until all the ingredients are coated and well combined, ensuring the flavors meld beautifully.
  7. Serve the salad immediately in individual bowls or on a platter, showcasing the vibrant colors and fresh textures that invite immediate enjoyment.