Cilantro Cucumber Salad With Avocado & Pickles
This healthy cilantro cucumber salad is easy and refreshing, perfect for lunch or as a side for any meal or BBQ. Made with crisp cucumbers, drizzled with extra-virgin olive oil and fresh lemon juice, it's simple yet delicious. Ready in minutes, it's a great addition to your summer menu.
Servings: 4 Servings
Calories: 195kcal
Equipment
- 1 Large Bowl essential for tossing and serving
- 1 Large Serving Bowl with serving spoons
Ingredients
- 1 large English cucumber, peeled and chopped about 320 grams
- 1 large ripe avocado, peeled and chopped about 220 grams
- 2 large green onions or spring onions, chopped
- 1 cup fresh cilantro leaves, chopped about 25 grams
- ½ cup bread and butter pickles, chopped 70 grams
- 1 cup cloves or broccoli sprouts (optional) 30 grams
- ¼ cup Roasted and salted sunflower seeds 35 grams
- 2 teaspoons lemon juice or more to taste
- 1 tablespoon extra virgin olive oil
- Salt to taste
- ½ cup chopped hard cheese optional
Instructions
- Combine the chopped cucumber, avocado, onions, cilantro leaves, pickles, sprouts, and seeds in a large salad bowl.1 large English cucumber, peeled and chopped, 1 large ripe avocado, peeled and chopped, 2 large green onions or spring onions, chopped, 1 cup fresh cilantro leaves, chopped, ½ cup bread and butter pickles, chopped, 1 cup cloves or broccoli sprouts (optional) , ¼ cup Roasted and salted sunflower seeds
- Season with lemon juice, olive oil, and salt to taste.2 teaspoons lemon juice, 1 tablespoon extra virgin olive oil
- Toss the salad to ensure that the dressing is evenly distributed.
- Toss in chopped hard cheese (optional).
- Let the salad sit for a few minutes before serving.
Notes
Helpful Tips:
-
- Let it Sit For a Few Minutes: It allows the flavors to meld together.
-
- English Cucumbers: They have thin skin and don't require peeling, but I always peel them for this salad to avoid bitter flavors. Of course, always wash the cucumber under running cold water first if you keep the peel and pat dry with paper towels to remove excess moisture.
-
- Chop the Cucumbers: Chop instead of cutting the vegetables into thin rounds. Cucumber slices create a different texture and, thus, flavor, which is not recommended for this cilantro cucumber salad.
-
- Chop the Pickles: I'm adding a reasonably small amount, so chopping them allows for better distribution in the salad.
-
- Use Fresh Lemon Juice: For the most delicious flavor.
-
- Cheese: Add a handful of your favorite chopped hard cheese (like cheddar or Parmesan) to add a new flavor.
- Fresh Basil: If you have it, round off this delicious cilantro cucumber salad with fresh basil.
- Store in an airtight container in the fridge for about 2 to 3 days.
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 158mg | Potassium: 460mg | Fiber: 5g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg
