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
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.