CUCUMBER AVOCADO SALAD FOR FRESH AND LIGHT SUMMER SIDE DISHES
This cucumber avocado salad is crisp, creamy, and refreshing with a light lemon dressing. A perfect no-cook summer side dish for BBQs, picnics, and healthy meals.
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Salad spoon
Ingredients
For the Salad:
- 2 large cucumbers, sliced
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep Vegetables
- Slice cucumbers, halve cherry tomatoes, dice avocado, and thinly slice red onion.
Make Dressing
- Whisk olive oil, lemon juice, honey, salt, and black pepper in a small bowl.
Combine Salad
- Add all vegetables to a large bowl and gently toss with dressing.
Serve
- Serve immediately for the freshest texture and flavor.
Notes
- Avocado Swap: If you don’t like avocado, replace it with boiled potatoes or extra cucumbers.
- Extra Freshness: Add mint or dill for a cooling summer flavor.
- Protein Boost: Add grilled chicken or chickpeas to make it a full meal.
- Storage: Best eaten fresh; avocado may brown if stored too long.
- Make it Zesty: Add extra lemon juice for a sharper taste.