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Cucumber and Avocado Summer Salad

This salad features crisp cucumber slices combined with creamy avocado chunks, dressed with lemon juice and herbs. It offers a refreshing, velvety texture with bright flavors, perfect for hot summer days. The dish is assembled quickly, resulting in a vibrant and satisfying side or light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Summer
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably seedless or English cucumbers
  • 2 ripe avocados firm but ripe, peeled and pitted
  • 1 lemon lemons juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/4 cup fresh herbs such as dill, basil, or parsley, chopped
  • to taste salt and pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. Slice the cucumbers into thin, even rounds using a sharp chef's knife and a steady hand. Place them in a large mixing bowl for easy tossing.
  2. Cut the avocados in half, remove the pits, and scoop out the flesh into the bowl with the cucumbers. Gently mash the avocados with a fork for a slightly chunky texture.
  3. Juice the lemon and pour the fresh lemon juice over the cucumber and avocado mixture. This adds brightness and helps prevent the avocado from browning.
  4. Drizzle in the olive oil and sprinkle with chopped herbs. Gently fold everything together with a spoon, ensuring the dressing evenly coats the vegetables and the herbs are well distributed.
  5. Season the salad with salt and freshly ground pepper to taste. Adjust the seasoning as needed, then give it one last gentle toss.
  6. Serve immediately, or chill briefly in the refrigerator to enhance the flavors. The salad should be vibrant, slightly creamy, and crisp to the bite.

Notes

For extra flavor, add a pinch of red pepper flakes or a sprinkle of feta cheese before serving.