Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional: cherry tomatoes, sliced
Instructions
- Start by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a Fullstar Ultimate Veggie Prep Master for quick, uniform slices. Similarly, chop the red onion and dill, and dice the ripe avocados carefully to prevent bruising.
- In a small bowl, combine the plain Greek yogurt or sour cream with lemon juice, salt, and pepper. Mix until smooth. For vegan options, use coconut or almond-based yogurt.
- Gently fold the sliced cucumbers, diced avocados, red onion, and dill into the creamy dressing, ensuring everything is evenly coated. Taste and adjust salt and pepper as needed.
- Transfer the salad to a serving dish. Garnish with extra dill or cherry tomatoes for added color and flavor. Serve immediately or chill briefly for a more refreshing experience.
Notes
- Use ripe avocados for best creaminess and flavor.
- Adding a splash of lemon juice just before serving helps prevent browning of avocados.
- For added crunch, incorporate nuts like walnuts or sunflower seeds.
- Experiment with herbs such as basil or cilantro for varied flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Summer, Healthy, Vegetarian
- Diet: Vegetarian, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 150 kcal Kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg