Best Cucumber Avocado Salad With Smoked Trout Recipes

TANGY CUCUMBER AND AVOCADO SALAD

Tangy Cucumber and Avocado Salad image

Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!

Provided by Jessie Welch

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions
¼ teaspoon salt
black pepper to taste
¼ large lemon
1 lime

Steps:

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 15.5 g, Fat 14.9 g, Fiber 8.3 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 157 mg, Sugar 2.7 g

SMOKED TROUT CUCUMBER CANAPES

Smoked Trout Cucumber Canapes image

"Guests thought I had these elegant appetizers catered when I served them at my last party," says Debora Ross of Hamilton, Ohio. Our Taste Testers loved the combination with its warm, creamy spread on cool, crunchy cucumber slices.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

4-1/2 ounces smoked trout or salmon fillets, flaked
3 ounces cream cheese, softened
2 tablespoons finely chopped red onion
2 teaspoons minced fresh dill
2 teaspoons lemon juice
1-1/2 teaspoons prepared horseradish
1 teaspoon grated lemon zest
24 cucumber slices (1/4 inch thick)

Steps:

In a small bowl, combine the trout, cream cheese, onion, dill, lemon juice, horseradish and lemon peel. Spread over each cucumber slice. Refrigerate until serving.

Nutrition Facts : Fat 2 g fat (1 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 118 mg sodium, Carbohydrate trace carbohydrate, Fiber trace fiber, Protein 2 g protein. Diabetic Exchange

CUCUMBER-AVOCADO SALAD

Cucumber-Avocado Salad image

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.

Provided by Ali Slagle

Categories weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 scallions, trimmed then sliced crosswise 1/4-inch-thick
Ice
1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English)
Kosher salt
2 very ripe avocados
2 tablespoons fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed
Red-pepper flakes or hot sauce, for serving

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.

SMOKED TROUT AND AVOCADO SALAD

Smoked Trout and Avocado Salad image

This can be served a lovely entree/first course or even as one big salad. If you like you substitute the smoked trout with smoked salmon, but personally I think the trout is just that bit more special.

Provided by Terese

Categories Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g asparagus
2 smoked trout fillets
100 g rocket
150 g cherry tomatoes, halved
2 avocados, peeled and sliced
2 tablespoons chopped fresh parsley
1 cucumber, sliced
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt & freshly ground black pepper
60 ml extra virgin olive oil

Steps:

Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
Toss the salad together with the dressing and serve.

Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15