This refreshing cucumber avocado salad is perfect for summer. It has just four ingredients and is as easy as anything to throw together.
My favorite cucumber avocado salad recipe
I can’t stop eating this cucumber avocado salad. It’s just so perfect for summer. It’s light, refreshing, and crunchy, and the avocado adds a nice creaminess. You can serve it alongside your favorite plant-based protein. Personally, I think it’s great with Meati Classic Cutlets, or you can throw a can of chickpeas in there and enjoy it on a sandwich.
How to make it
This is an easy one. You only need avocado, cucumber, freshly minced oregano, and red wine vinegar. Of course, add salt and pepper. You can also add a few red pepper flakes if you want even more zing.
- Step 1: Prep everything. Cut your avocado and cucumber diced, and mince up the oregano.
- Step 2: Transfer everything to a bowl. Add the red wine vinegar. Sprinkle with salt and pepper.
- Step 3: Mix gently to combine!
From there, just refrigerate until needed. Then you can serve it with any number of dishes. We eat it as a side, but as I mentioned, a can of chickpeas would easily transform this into a filling chickpea salad that you can stuff inside a pita, wrap, or serve on a sandwich for lunch.
This makes a small salad, perfect for two people. It’s easy to double up the recipe; just keep the ratio of half an avocado per person and add the remaining ingredients to your liking.
Cucumber Avocado Salad
Ingredients
- 1 small avocado, peeled, pitted, and diced
- 6 ounces English cucumber, diced
- 1 tablespoon red wine vinegar
- 1 teaspoon freshly minced oregano
- Salt and pepper
Instructions
- In a bowl, combine the avocado, cucumber, and oregano.
- Add the red wine vinegar, salt, and pepper. Stir gently to combine. Refrigerate until needed.
- Serve alongside your favorite protein or use it as a topping for wraps. Enjoy!
