Perfect Avocado Salad
- PREP 10min
- TOTAL 10min
I love this avocado salad with crunchy cucumbers so much that I could eat it every day. It’s incredibly easy to make and can be enjoyed in multiple ways: as a standalone dish, as a delightful side, as a flavorful chunky salsa, or even as a delicious topping for larger salads.
You Will Need
2 medium avocados, about 2 cups cubed
2 cups (300g) cubed cucumber, about 1 large cucumber
3 tablespoons fresh lime juice, from 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 jalapeño, seeds and membrane removed
1 small garlic clove, omit if sensitive to raw garlic
1/4 teaspoon fine sea salt, or more to taste
1/2 cup (25g) chopped fresh herbs like cilantro, parsley, basil, dill or a combination
Hot sauce, optional
Directions
In the bottom of a salad bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeno, and salt until well combined. Stir in the fresh herbs. If you’re preparing the salad in advance, you can cover and refrigerate it for up to one day.
When you’re ready to serve the salad, cut the avocados in half, remove the pits, and cut them into cubes.
Add the cubed avocado and sliced cucumber to the salad bowl with the dressing. Gently toss the avocado and cucumber around the bowl until evenly coated in the dressing.
Taste and adjust the seasoning as needed, adding additional salt if desired. Add a few dashes of your favorite hot sauce if you like heat.
Adam and Joanne's Tips
- I love using thin-skinned, seedless cucumbers for this like English or hothouse cucumbers or the smaller Persian cucumbers. If you are using regular garden cucumbers with tough skins, you might want to peel some or all of the skin and scoop out some of the seeds.
- The nutrition facts provided below are estimates.