Cucumber Avocado Salad
Total Time
10 mins
Prep Time
10 mins
Cook Time
0 mins
Rating
4.75 out of 5 stars
(4)
Ingredients
6
- 2 English cucumbers, chopped
- 2 ripe avocados, peeled, pitted, and cubed
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/3 cup roughly chopped salted peanuts
- 1 Thai chili pepper, thinly sliced, if desired
- Salt and black pepper, to taste
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Preparation
Step 1
In a medium bowl, combine the chopped cucumbers, avocados, mint, cilantro, and red onion.
Step 2
In a small bowl, whisk together the olive oil, vinegar, garlic, and honey. Pour the dressing over the salad and toss until well coated.
Step 3
Top with chopped peanuts, Thai chili pepper slices, if using, and season with salt and black pepper. Serve.
Step 4
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Chef's notes
Use seedless cucumbers like English, Persian, or Hothouse.
Peeling cucumbers is optional based on personal preference.
Add avocados just before serving to avoid browning.
Chopped salted peanuts add crunch; substitute with almonds or cashews if needed.
Thai chilis are optional for heat. Stir gently to avoid smashing avocados.
Best served on the day it's made.
