Avocado Salad with Cucumbers -

Avocado Salad with Cucumbers

A refreshing salad filed with creamy avocado, crispy cucmbers and juicy tomatoes

Course Salad Dressing

Cuisine American

Keyword Avocado Salad

Prep Time 15

Servings People

Calories 200kcal

Prep the produce: Wash and pat dry 1 Cucumber1 cup Cherry Tomatoes, 1/2 Red Onion, 1 to 2 Jalapeno peppers, and fresh herbs like cilantro and parsley. Slice the cucumber, halve the cherry tomatoes, dice the red onion, thinly slice the hot peppers, and chop the cilantro and parsley.
Mix the dressing: In a small bowl, whisk together 2 tablespoons Olive Oil, 2 tablespoons Apple Cider Vinegar, 1/2 teaspoon Honey, 1/4 teaspooon Chili Powder, 1/8 teaspoon Garlic, Taste and adjust the dressing for the perfect balance of sweetness or tang.
Layer the salad: In a large bowl, combine the cucumbers, cherry tomato halves, red onion slices, hot peppers, chopped cilantro, and parsley. Sprinkle toasted pumpkin seeds over the top for crunch. This combination makes a colorful cucumber tomato avocado salad that’s as vibrant as it is tasty.
Add avocado last: Slice 1 Avocado and gently place it on top of the other ingredients. This step helps keep the avocado from getting mashed. Dress and gently toss. Pour the dressing over everything, then carefully toss the salad so the avocado slices stay intact and the flavors meld beautifully. Top with 2 tablespoons Pumpkin Seeds.

Add protein: Toss in grilled chicken, shrimp, or chickpeas for a more filling meal.

Mix up the fresh herbs: Dill or mint provides a fresh change and enhances the flavor.

Try a different dressing: Substitute apple cider vinegar with white balsamic or rice vinegar, or switch to a tangy lime dressing for a refreshing twist.

Make it heartier: Incorporate cooked quinoa or farro to create a more substantial grain bowl, inspired by this arugula quinoa salad recipe.

Gently tossing everything at the end helps keep the avocado cubes intact and preserves the crisp texture of this cucumber tomato avocado salad.