Cucumber Avocado Salad
This cucumber avocado salad is so refreshing and everyone will admire it. It is easy and perfect to make as a side dish.
Servings: 4 people
Ingredients
Salad Ingredients
- 2 hass avocados diced
- 2 persian cucumbers sliced
- 5 campari tomatoes (or 1 cup of cherry tomatoes) chopped
Dressing
- 1 ½ lemon juiced
- 4 tablespoons olive oil
- ½ cilantro minced
- salt to taste
- black pepper to taste
Instructions
- Cut the 2 Hass avocados from the tip, then peel.
- Dice the avocados into small or large cubes, after that place them in a shallow dish.
- Slice the Persian cucumbers and chop the Campari tomatoes (or cherry tomatoes) and add them to the dish.
- Drizzle the extra virgin oil, freshly squeezed lemon (add more if you love an extra lemon taste), salt, and black pepper.
- Finally, garnish with cilantro leaves, and enjoy!
Notes
- Substitute Roma Tomatoes for cherry tomatoes.
- Add grilled shrimp or diced grilled chicken for some extra protein.
- Toss some mozzarella cheese balls if you’re a cheese lover!
- Add more veggies of your choice like eggplant, sweet corn, or zucchini.
- Make it spicy by adding some finely chopped jalapeno.
- Put some fruits to add a sweet taste to your savory salad such as pineapple or mango.
- Switch to fresh basil, dill, or rosemary if you aren’t a cilantro lover.
- Use lime juice rather than lemon juice or combine them together!
- Storage Tips:
- Place Cucumber Avocado Salad leftovers in an airtight container in the fridge for up to 3 days.
- Do not freeze.
- If you would like to prepare this salad in advance just leave the avocado until it is ready to be served.