Cucumber Avocado Herb Salad

Cucumber Avocado Herb Salad

Serves: 4
Prep time: 15 minutes

Ingredients

For the salad:

• 2 large cucumbers
• 2 ripe but firm avocados
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro or dill
• 1 tablespoon chopped fresh mint, optional
• 1 small garlic clove, finely minced

For the dressing:

• 3 tablespoons olive oil
• 1 1/2 tablespoons lemon juice or lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes, or to taste

Instructions

1. Wash the cucumbers and slice them into thick half-moons.
2. Cut the avocados into bite-size chunks.
3. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, garlic, and red pepper flakes.
4. Add the chopped herbs and stir.
5. Gently add the cucumbers and avocado to the bowl.
6. Toss very carefully until everything is coated without mashing the avocado.
7. Taste and add more salt, lemon juice, or chili flakes if needed.
8. Serve immediately.

Tips

• Use firm avocados so the salad stays chunky.
• Chill the cucumbers first for a fresher, crisper texture.
• Add the avocado right before serving for the best appearance.

Optional add-ins

• Crumbled feta
• Thinly sliced red onion
• Cherry tomatoes
• Toasted sesame seeds
• Chickpeas for extra protein

Storage

This salad is best eaten fresh. If needed, store it in the fridge for up to 1 day in an airtight container. Press plastic wrap directly onto the surface to help reduce avocado browning.