Cucumber Avocado Salad

Cucumber Avocado Salad

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This is going to be the easiest and most flavorful dish you make this week! This salad is super simple, but it is packed with flavor. There is no cooking required and only a few ingredients needed. This would be a great dish to bring to a picnic or event as well. It is so fresh and crisp! Perfect for these summer months. It would also be a great side dish for an Asian inspired meal. It is gluten free, dairy free, and vegan!

Here is what you will need:

  • Cucumbers – I used mini cucumbers or Persian cucumbers. I love the size and the fact that they don’t have a lot of seeds. You can use what you like, but I would recommend these if you can get them.
  • Avocado
  • Green Onions
  • Rice Wine Vinegar
  • Chili Onion Crunch – I find this at Trader Joe’s and it is SO good on EVERYTHING! You can find other brands called Chili Crisp, Garlic Chili Crunch Oil, Sichuan Chili Crisp, etc.

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Cucumber Avocado Salad

Course: Salads, Appetizers, SidesDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Calories

96

kcal
Protein

1

g
Fat

7.8

g
Carbohydrates

6.5

g

Ingredients

  • 3 Persian cucumbers (or about 3 cups sliced cucumbers)

  • 1 medium avocado, cubes

  • 2 green onions, whites and greens sliced

  • 1 tbsp rice wine vinegar

  • 1 tbsp Chili Onion Crunch

Directions

  • Combine all ingredients in a bowl and mix gently.

Notes

  • MFP: Sprinkles and the Smiths Cucumber Avocado Salad

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