Ingredients
For the Cucumber Salad:
- 6 mini cucumbers, thinly sliced
- 2 large avocados, pitted, peeled & sliced
- 3 green onions, sliced
- ¼ cup chopped cilantro
For the Lime Vinaigrette:
- ¼ cup olive oil
- ¼ cup lime juice (freshly squeezed preferred)
- ½ tsp red pepper flakes
- ½ tsp salt
Instructions
- Make the vinaigrette: Whisk together the olive oil, lime juice, red pepper flakes, and salt in a small measuring glass or jar until well combined. Set aside to let the flavors meld.
- Toss the salad: In a large mixing bowl, combine the thinly sliced mini cucumbers, sliced avocados, green onions, and chopped cilantro. Pour the prepared vinaigrette over the salad, then gently toss to coat all ingredients evenly without mashing the avocado. Taste and adjust salt if needed.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures at their best. This salad pairs wonderfully with grilled proteins or as a light standalone dish.
Notes
- Use fresh lime juice for the best flavor in the vinaigrette.
- Be gentle when tossing to avoid mashing the avocado slices.
- This salad is best served immediately as avocado can brown over time.
- For extra crunch, add toasted pepitas or sliced almonds.
- Adjust red pepper flakes amount to control the spice level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
