Cucumber Dill Salad with Avocado
This cucumber dill salad with avocado is crisp, refreshing, and slightly creamy without relying on sour cream or mayo. Cucumbers, dill, avocado, and red onion are tossed in a simple olive oil and red wine vinegar dressing for an easy side dish that's perfect for warm-weather meals.
Ingredients
For the Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (Note 1)
- Ground black pepper
For the Salad
- 1 English cucumber skin-on, sliced into roughly ¼" rounds
- ⅓ cup red onion peeled and sliced thinly
- 2 tablespoons fresh dill minced
- ½-1 avocado peeled and cut into small chunks
Instructions
- Whisk together the ingredients for the dressing in a small bowl. Set aside.
- Add the cucumber, red onion, and dill to a large bowl. Pour the dressing over it and toss. Add the avocado and toss once more, carefully, to keep the avocado in tact.
- Taste for salt and add more if needed. You can also adjust by adding more garlic powder, olive oil, and vinegar. Chill for at least 20 minutes for better flavor. Enjoy!
Notes
Note 1: Salads like these often need more salt than you might think. You can start with ½ teaspoon of kosher salt per the recipe, but you may want to add more after tasting.
General Notes:
- You can chill this salad for up to 4 hours. Hold off on adding the avocado until you're ready to serve, or submerge it in the vinaigrette to prevent it from turning brown (place the salad in a small-ish bowl, so the excess vinaigrette forms a "pool" at the bottom for the avocado to sit in).
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 17g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 595mg | Potassium: 768mg | Fiber: 8g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Let me know how it was!