Today I recreated one of my favorite restaurant salads- a 15-minute Cucumber and Avocado Salad. I had this salad while on vacation for a friends wedding in Hawaii. The salad is centered around cucumbers, so it is fresh and crisp. The dressing is a simple vinaigrette, and everything is topped with lots of diced avocado just before serving.
This salad is perfect if you are in the middle of yet another heat wave like we are here in Boston as I write this. I don't mind the heat, but we don't have central air conditioning. So, cooking is Ia lot less fun than it is in the cooler months. During the summer I lean toward incredibly quick recipes, or no-cook recipes. This recipe the perfect quick, no-cook lunch with a big hunk of bread.
The bulk of this salad is cucumber slices. One of the things I like most about a salad that doesn't contain greens is that it can be made ahead of time and it gets more flavorful as it sits. The cucumber slices soak up the vinaigrette and retain all of their crunch. It can sit in the refrigerator for about 36 hours without the avocado. Dice and add the avocado just before serving if you are not planning on eating immediately.
Cucumber on its own is not one of my favorite vegetables. But, when its the star of the salad and marinated in a vinaigrette, I can't get enough (Like my Greek Village Salad). The cucumber soaks up the dressing and they get crisp and flavorful.
I don't use much dill. But in this salad it adds brightness and freshness and it makes the salad more cohesive. So, if you don't usually like dill, give it a shot here! But substitute parsley or chives if you are vehemently anti-dill.
Serve this 15-Minute Cucumber and Avocado Salad with grilled tofu, in a grain bowl, or as it is, with a big piece of crusty bread.
Cucumber and Avocado Salad
- 1 Medium English cucumber, halved long ways and sliced into ⅛ inch slices About 3 cups of slices
- ½ Small Red Onion, Sliced into ⅛ inch slices About ½ cup of slices
- ½ Cup Dill, Chopped
- ½ Large Ripe Avocado, Cubed Or a whole small avocado
For the Dressing
- 2 tablespoon White Wine Vinegar Or champagne vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- Pinch Salt
- Freshly Ground Black Pepper
- In the bottom of the dish you will serve the salad in, make the dressing. Combine vinegar, oil, dijon mustard salt and pepper. Whisk to combine.
Let me know how you liked this recipe and if there is anything you want me to make next!