Summer Cucumber and Avocado Salad
This salad combines crisp cucumber and creamy avocado, gently tossed with fresh dill and lemon zest. The final dish is a cool, vibrant mixture with contrasting textures—crunchy, smooth, and fragrant—that is served chilled as a refreshing summer side.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Peeler
- Lemon zester or microplane
- Spoon or salad tongs
Ingredients
- 2 cucumbers preferably seedless or English cucumbers
- 2 ripe avocados firm but ripe, peeled and pitted
- 2 tablespoons fresh dill chopped finely
- 1 teaspoon lemon zest from about one lemon
- 1 tablespoon olive oil extra virgin preferred
- to taste salt and pepper for seasoning
Instructions
- Slice the cucumbers into thin rounds or half-moons, then transfer them to a large mixing bowl.
- Peel the avocados, remove the pits, and cut them into chunks. Gently add the avocado pieces to the bowl with the cucumbers.
- Sprinkle the chopped dill and lemon zest over the cucumber and avocado. Drizzle with olive oil for a shine and added flavor.
- Toss everything gently with a spoon or salad tongs until the ingredients are evenly combined and coated with the oil and herbs.
- Season with salt and freshly ground pepper, then give it a final gentle toss.
- Serve the salad chilled, garnished with extra dill if desired. Enjoy the bright, refreshing flavors with each bite!
Notes
For a creamier texture, mash the avocados slightly before tossing with the cucumbers. This salad is best enjoyed within a few hours of preparing for maximum freshness.