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Cucumber Avocado Salad

Cucumber Avocado Salad

  • Prep

    20 m
  • Ready In

    50 m
GrapeJuiceMama

GrapeJuiceMama

Enjoy this salad made with thinly sliced cucumber, dill, avocado, and red onion. It's a little sweet and a little tangy, yet fresh and crispy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
  2. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

IDJ73
18

IDJ73

8/4/2009

This salad is very good. After I chopped the avocado, I soaked it in lemon juice for 5 minutes, then added to the salad, as I knew I wouldn't eat all the salad in one day. Very good flavors and the cucumbers were still crunchy the next day. Will add it to one of my favorite salads.

Victoria Champagne Benoit
13

Victoria Champagne Benoit

9/3/2007

This was great! First time I use avacados other than in quacamole salad, or garnish. Nice sweet/tangy flavor. I didn't have red wine vinegar, so I used an italian vinagarette, and used 2 full teaspoons of dill weed in place of fresh dill.

Summergirl11
11

Summergirl11

2/1/2008

Loved this recipe! I added the splash of Italian dressing like one of the reviews suggested and it was perfect.

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