Ingredients
As a chef, I always recommend measuring your ingredients carefully to ensure the perfect balance of acidity and richness in this Cucumber & Avocado Salad.
Yields: 16 Servings Total Time: 22 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes
- 0.25 cups (2 fl oz / 54g) extra virgin olive oil
- 0.25 cups (2 fl oz / 61g) fresh lemon juice
- 0.5 tsp (0.1 oz / 3g) fine sea salt
- 6.0 cups (6.1 oz / 175g) baby salad leaves, washed and dried
- 2.0 whole (10.5 oz / 300g) Lebanese cucumbers, thinly sliced
- 4.0 whole (2.1 oz / 60g) green onions, thinly sliced
- 2.0 medium (10.5 oz / 300g) avocados, peeled, pitted, and chopped
Step-by-Step Directions
- In a large serving bowl, gently combine the 6.0 cups (175g) of baby salad leaves, the 2.0 (300g) thinly sliced Lebanese cucumbers, the 4.0 (60g) thinly sliced green onions, and the 2.0 (300g) chopped avocados.
- In a small glass jar with a tight-fitting lid, add the 0.25 cups (54g) of extra virgin olive oil, the 0.25 cups (61g) of fresh lemon juice, and the 0.5 tsp (3g) of fine sea salt.
- Secure the lid tightly on the jar and shake vigorously for 0.5 minutes until the oil and lemon juice are fully emulsified into a smooth dressing.
- Pour the freshly mixed dressing evenly over the salad mixture and gently toss to coat all the vegetables before serving immediately.
Nutritional Information
Note: The following nutritional values are approximate calculations per serving based on 16 servings.
- Calories: 67 kcal
- Total Fat: 6.1g
- Total Carbohydrates: 3.1g
- Protein: 0.6g
Pro Chef Tips
- Prevent the Avocado from Browning: To keep your Cucumber & Avocado Salad looking vibrant and fresh, toss the chopped avocado in a tiny splash of the lemon juice before adding it to the rest of the greens. The citric acid delays oxidation.
- Achieve the Perfect Emulsion: Shaking the dressing in a jar is a fantastic technique, but to make your dressing extra creamy and prevent the oil and lemon juice from separating, add a tiny dab of Dijon mustard to the jar before shaking.
- Keep the Crunch: Lebanese cucumbers are naturally crisp, but if you are serving this outdoors on a hot day, keep the cucumber slices in ice water for a few minutes and pat them completely dry before assembling. This guarantees maximum crunch.
- Dress Right Before Serving: The delicate baby salad leaves will wilt quickly under the weight of the olive oil and lemon dressing. Always hold off on dressing the salad until your guests are seated and ready to eat.
Frequently Asked Questions
Can I make this Cucumber & Avocado Salad ahead of time? You can prep most of the ingredients in advance, but it is best to assemble it right before serving. You can slice the cucumbers and onions, and mix the dressing up to a day in advance. Wait to chop the avocado and toss with the baby leaves and dressing until just before you eat to prevent wilting and browning.
What proteins pair well with a Cucumber & Avocado Salad? This refreshing side dish is incredibly versatile. For a complete meal, top it with sliced grilled chicken breast, seared salmon, or keep it plant-based by tossing in some roasted chickpeas or grilled tofu.
How long does leftover Cucumber & Avocado Salad last in the fridge? Because of the delicate greens and the avocado, this salad is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The leaves will wilt and the avocado may brown slightly, but the flavors will still be delicious.
Can I substitute the Lebanese cucumbers in this Cucumber & Avocado Salad? Absolutely! If you cannot find Lebanese cucumbers, your best alternative is English cucumbers (sometimes called hothouse cucumbers). They share a similar thin skin and low seed count, meaning you will not need to peel them or scoop out the centers.
More Recipes You'll Love
Cucumber and avocado salad is a cool, creamy bowl that comes together in ten minutes flat. Thin Lebanese cucumbers and baby leaves take a shaken lemon and olive oil dressing, with chopped avocado folded through at the end. It is the side that makes grilled fish or chicken feel like a considered plate.
Pro Tips
- Toss the chopped avocado in a splash of the lemon juice before it meets the leaves. The acid delays browning and keeps the bowl looking fresh.
- Shake the dressing in a jar with a tiny dab of Dijon - it emulsifies the oil and lemon into something creamy that stays blended on the plate.
- Dress only when everyone is seated. Baby leaves wilt fast under oil, and a pre-dressed salad never recovers.
- For maximum crunch on a hot day, chill the cucumber slices in ice water for a few minutes and pat them completely dry before assembling.
- Slice the cucumbers and green onions as thinly as you can. In a salad this simple, knife work is most of the texture.
Recipe Card
Ingredients
Method
- In a large serving bowl, gently combine the 6.0 cups (175g) of baby salad leaves, the 2.0 (300g) thinly sliced Lebanese cucumbers, the 4.0 (60g) thinly sliced green onions, and the 2.0 (300g) chopped avocados.
- In a small glass jar with a tight-fitting lid, add the 0.25 cups (54g) of extra virgin olive oil, the 0.25 cups (61g) of fresh lemon juice, and the 0.5 tsp (3g) of fine sea salt.
- Secure the lid tightly on the jar and shake vigorously for 0.5 minutes until the oil and lemon juice are fully emulsified into a smooth dressing.
- Pour the freshly mixed dressing evenly over the salad mixture and gently toss to coat all the vegetables before serving immediately.
- Keep the Crunch: Lebanese cucumbers are naturally crisp, but if you are serving this outdoors on a hot day, keep the cucumber slices in ice water for a few minutes and pat them completely dry before assembling. This guarantees maximum crunch.
