Best Avocado Cucumber Salad Recipes

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!

CUCUMBER-AVOCADO SALAD

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

TOMATO AVOCADO CUCUMBER CHICK PEA SALAD WITH FETA AND GREEK LEMON DRESSING

Steps:

• In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results. For the dressing: In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
• Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Steps:

• Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD

Steps:

• Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
• Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

AVOCADO CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
• Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

CORN, AVOCADO AND CUCUMBER SALAD

Steps:

• In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
• Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
• To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

PRAWN, AVOCADO & CUCUMBER SALAD

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.

AVOCADO, BEET, PEA AND CUCUMBER SALAD

Steps:

• Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
• In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
• In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
• To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.

SPIRALIZED CUCUMBER AND JICAMA TOSTADA SALAD WITH AVOCADO

Steps:

• Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
• Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.

SALMON, AVOCADO & CUCUMBER SALAD

Steps:

• Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
• Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.

TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD

Steps:

• Preheat an outdoor grill to medium heat.
• Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
• Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
• Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.

ATKINS CUCUMBER-AVOCADO SALAD WITH CUMIN DRESSING

Steps:

• In a small dry skillet over low heat, toast ground cumin 2 minutes or until fragrant, stirring occasionally. Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended. Add salt and pepper to taste. In a large salad bowl, combne greens with 1/4 cup dressing; toss to coat. Place on serving plates. Mix avocado, tomato, cucumber, and onion with dressing; toss to coat. Top each portion of greens with avocado mixture.

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON

Steps:

• To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
• Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
• While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
• Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.

CUCUMBER, AVOCADO, AND RADISH SALAD

Steps:

• Mix first five ingredients. Season with the last two and mix again. This can be made the day before, and may taste even better as the flavors have time to blend.

SALMON WITH AVOCADO AND CUCUMBER SALAD

Steps:

• Preheat oven to 350 º. In a plate combine the dill, garlic salt, paprika and pepper. Set aside. Brush all sides of the salmon with the lemon juice. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper. Add the avocado, cucumber and red onion. And gently mix well. To assemble: Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.

SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD

Steps:

• Preheat oven to 400.
• Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
• Place in oven and bake 5 minutes.
• In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
• Microwave on high for 30 seconds.
• Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
• In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
• Toss with the cucumber and gently fold in the avocado.
• Serve with the fish.

ROASTED BEET, AVOCADO AND CUCUMBER SALAD WITH YOGURT AND HERBS

Steps:

• 1. Make the salad: Preheat the oven to 350˚. In a medium bowl, toss the beets with 1 tablespoon of the olive oil and season with salt and pepper. Wrap the beets in foil and roast for 45 minutes or until tender when pierced with the tip of a knife. 2. Unwrap the beets and let them cool to room temperature. Using your fingers or a paper towel, remove the skin from the beets. Thinly slice the beets and transfer them to a large bowl. Add the cucumber and shallot to the bowl and set aside. 3. In a small bowl or glass measuring cup, combine the remaining ¼ cup olive oil with the lemon juice. Whisk in the chives and season to taste with salt and pepper. Toss the beets and cucumbers with the dressing and let sit at room temperature for 20 minutes to marinate. 4. Divide the marinated beets and cucumbers among six plates. Slice the avocado in half and remove the pit and skin. Thinly slice the avocado and divide it among the plates. 5. Spoon a dollop of yogurt on top of each salad, then garnish with the parsley and tarragon. Season to taste with salt before serving.