Cucumber Avocado Salad

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We planted about 20 cucumber plants in our garden and I’m already envisioning dishes that I’ll be making with them and who I will be sharing them with. We planted the Japanese cucumber because of it’s long, slender, never bitter, crunchy and absolutely the best variety we have eaten. Here is a lovely description of Japanese cucumber. We are also growing tomatoes and bell pepper along with herbs. I want to grow a lot more variety of produce but will have to see if time will permit. Here I decided to make a cucumber salad for lunch using an English cucumber, I made an almond dill dressing and added avocado for extra creaminess. The salad was absolutely delicious and I can see me enjoying cucumber salads all summer long.

Ingredients:

  • Dressing
    • 1/4 cup almonds, blanched
    • 1/2 cup water
    • 1 tablespoon lemon juice
    • 1 tablespoon onion, chopped
    • 1 clove garlic, minced
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon dill weed
  • 1 large European cucumber, chopped
  • 1 avocado, peeled, pitted, chopped

Directions:

To make the dressing, remove skin from blanched almonds and discard. Place almonds, water, lemon juice, onion, garlic and seas salt into a high speed blender and process until smooth. Pour dressing into a large serving bowl, stir in dill weed. Add cucumber, avocado and stir to coat.

cucumber-saladpint

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  1. Florian @ContentednessCooking

    This salad is so light and healthy, especially the dressing is just wonderful! The combination between cucumber and avocado sounds so delicious!

  2. Barrett @dirtylaundrykitchen.com

    Gorgeous and simple. I have some pre-cut cucumbers in the fridge that need to be eaten today. I know exactly what I’m having for lunch now. Thanks!

  3. Susan | LunaCafe

    I’m crazy for cucumbers and use them in all sorts of dishes. But I’ve never encountered this interesting almond dressing. A must try.

  4. Sounds delicious! Just wondering of you have stored the combined salad together for a couple days. I usually make my salads and layer them in jars and grab one on my way to work. Just wondering if anyone has stored this for 3 or so days and how it tasted.

    • Michelle Blackwood

      Jessica, that’s a great question. I personally love my avocados fresh so I would at least add the avocado at least the day of eating it. You may want to add extra lemon juice. I can’t stand dark oxidized avocados!

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