Cucumber Avocado Salad

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 its 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 products 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 or cashews
    • 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, if using almonds remove the skin from blanched almonds and discard. Place almonds or cashews, 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.

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Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Gwen @SimplyHealthyFamily
    June 2, 2015

    This is exactly the sort of snack I would love on a hot summer day!!!

  2. Jessica
    June 1, 2015

    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
      June 1, 2015

      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!

  3. Susan | LunaCafe
    May 29, 2015

    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. Christie
    May 29, 2015

    This salad sounds divine. I have tried making my own almond milk or butter.

  5. Barrett @dirtylaundrykitchen.com
    May 29, 2015

    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!

  6. pam (Sidewalk Shoes)
    May 29, 2015

    I can’t believe I’ve never combined cucumbers and avocados in a salad!

  7. Florian @ContentednessCooking
    May 29, 2015

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