Tangy Cucumber & Avocado Salad

15m
Prep Time
0m
Cook Time
15m
Ready In


"Jessie Welch adapted for my taste"

Original is 8 servings

Nutritional

  • Serving Size: 1 (174.3 g)
  • Calories 116.8
  • Total Fat - 8.5 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 4.7 mg
  • Sodium - 221.2 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 2.6 g
  • Protein - 3.7 g
  • Calcium - 29.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl, combine cucumbers,celery, radish avocados, and cilantro.

Step 2

Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss.

Step 3

Cover and refrigerate at least 30 minutes.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose cucumbers that are firm, dark green in color, and free from blemishes.
  • Select avocados that are dark green in color and yield to gentle pressure when squeezed.

  • Substitute celery with bell pepper - Bell pepper is a great source of vitamin C and is a great way to add a bit of sweetness to the salad. The crunchy texture of bell pepper is also a great addition.
  • Substitute lemon and lime with orange - Orange is a great source of Vitamin C and will add a bright, sweet flavor to the salad. The acidity of the orange will also help to balance out the flavors of the other ingredients.

Mexican-Style Add 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and 1/4 teaspoon of paprika to the vegetables. Substitute the lemon and lime juice with 1/4 cup of freshly-squeezed orange juice. Top with 1/4 cup of crumbled queso fresco.



Grilled Salmon with Lemon Butter Sauce - This light and flavorful dish pairs perfectly with the tangy and creamy flavors of the cucumber and avocado salad. The buttery lemon sauce complements the salad's citrus notes and adds a delicious richness to the meal.


Garlic Roasted Asparagus: This simple side dish adds a delicious crunch and flavor to the meal. The roasted garlic adds a subtle sweetness and the asparagus is a great source of vitamins and minerals. It goes perfectly with the grilled salmon and the cucumber and avocado salad, making it a great addition to the meal.




FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can make this salad ahead of time. Just cover and refrigerate it for up to 24 hours. The flavors will continue to develop and the salad will taste even better the next day.



Q: How do I store the salad?

A: Store the salad in an airtight container in the refrigerator for up to 3 days. Make sure to keep the salad covered to preserve its freshness.

0 Reviews

You'll Also Love

Fun facts:

Avocado has been a popular fruit since the time of the Aztecs, who referred to it as the "fertility fruit."

The combination of cucumber and avocado is said to have been served at the wedding of Prince William and Kate Middleton in 2011.