Avocado Salad
This light and zesty avocado salad is the perfect side dish—cool cucumber, creamy avocado, and a chili-lime dressing that adds a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4–6
- Category: Side Salad
- Method: Tossed / Raw
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Salad:
2 big ripe avocados, cut into quarters then 1 cm / 0.4″ slices
3 cucumbers (~17cm/7″ long), sliced into 4mm / 1/6″ rounds (Note 1)
1/4 red onion, finely sliced
2 tbsp dill, finely chopped (optional but recommended, Note 2)
2 tbsp coriander/cilantro leaves, roughly chopped (optional but recommended, Note 2)
Dressing:
3 tbsp extra virgin olive oil
3 tbsp lime juice or lemon juice (adjust to taste)
1/4 tsp chili flakes / red pepper flakes
1/4 tsp black pepper
3/4 tsp cooking / kosher salt
Instructions
Place all salad ingredients in a large mixing bowl.
Drizzle lime juice and olive oil over the salad.
Sprinkle with salt, pepper, and red chili flakes.
Toss gently with your hands, making sure to separate avocado slices carefully.
Taste and adjust lime juice if needed.
Transfer to a serving bowl and enjoy immediately.
Notes
Cucumbers – If using long telegraph/English cucumbers (~30cm/12″), use 1 1/2 instead.
Fresh herbs – Dill and coriander add a fresh, herbaceous flavor but aren’t essential. Parsley can substitute coriander for those who dislike it.
Leftovers – Keeps well for a day and avocado remains green, but it’s best enjoyed fresh.
Find it online: http://elladishes.com/avocado-salad/
