Ingredients
Scale
- 2 large fresh cucumbers, thinly sliced
- 2 ripe avocados, cubed
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or agave syrup
- Salt and freshly ground pepper to taste
- Fresh dill or cilantro for garnish (optional)
Instructions
- Start by washing the cucumbers thoroughly and slicing them thinly using a sharp knife or mandoline.
- Halve and cube the avocados, then squeeze fresh lemon juice over them to prevent browning.
- In a small bowl, whisk together Greek yogurt (or sour cream), lemon juice, olive oil, and honey to create the creamy dressing.
- Add a pinch of salt and pepper to taste and mix well.
- Gently toss the sliced cucumbers and avocado cubes in a large bowl with the dressing, being careful not to mash the avocados.
- Sprinkle chopped dill or cilantro on top for added freshness and flavor.
- Serve immediately to enjoy the freshest taste and crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Drizzle additional lemon juice over the salad to prevent browning.
- For added texture and flavor, consider topping with chopped nuts or toasted seeds.
- This salad pairs beautifully with grilled meats, vegetarian dishes, or can be enjoyed as a light standalone meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, gluten-free, low-carb
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg