I really can’t think of anything more refreshing than cucumber. Seriously. Have you tried adding a slice to water? It’s good. Or the Cucumber Basil Gimlet at Brio. Fantastic. This cucumber and avocado salad is a perfect lunch. Or dinner. Or if you are like me it’s lunch and dinner. It’s amazingly light, but the avocado and feta make it filling. Plus, it’s pretty to look at. The red onions add fantastic color to the light green veggies.

The cucumber and avocado salad only takes a few minutes to make. Heck, even with using my new spiralizer, it was a super quick and easy salad.

So this was the first time I used a vegetable spiralizer (affiliate link) and it completely changed the texture of the salad. It was kinda weird, almost like eating spaghetti, except it tasted like salad. I bought this spiralizer for a few reasons. 1) It was only $16, 2) it is small, unlike the ones you have to crank, and 3) it makes both small and large spirals. Additionally, it comes with it’s own cleaning brush and storage bag.

See how the spiralizer (affiliate link) even cores the seeds out of the cucumber. Fantastic right?!

The ingredients are simple and fresh. Cucumber, ripe avocado, red onion, garlic, cilantro, feta, lemon juice and fresh ground pepper.

Yield: 4 servings

Cucumber and Avocado Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 2 english cucumber, spiraled or thinly sliced
• 2 ripe avocado, save until the end of the recipe
• 1/2 red onion, minced
• 1 clove garllic, minced
• 1 teaspoon fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled or diced
• pepper to taste
• 1/2 fresh lemon juice

Instructions

1. Spiralize the cucumber, then place in a kitchen towel for 10-15 minutes to absorb the extra liquid.
2. Add in the diced onion, garlic, cilantro and feta. Toss so that everything is evenly mixed.
3. Add avocado after tossing, so that it doesn't get mushed up in the salad. Gently stir it in.
4. Squeeze lemon juice over the salad.
5. Set in the refrigerator for 15 minutes to an hour to let the flavors marinate.
6. Sprinkle with pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 168Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 96mgCarbohydrates: 14gFiber: 6gSugar: 4gProtein: 4g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

So I cheated a bit. Instead of mincing garlic, added a teaspoon of this pickled cilantro garlic that I found at the farmer’s market. It’s from Pickled Perfection and it is delicioso.
There you have it! A light and fresh salad with a ton of flavor. It will taste even better during the hot months.

 

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