Today I’m sharing my Favorite Avocado Cucumber Salad Recipe. It’s easy to make and only requires a few simple ingredients. The dressing adds so much flavor and the refreshing, crunchy cucumbers and creamy avocado really shine through. Enjoy this easy salad for a summer side dish or afternoon snack. And you don’t have to feel guilty if you eat the entire batch!
I really can’t say enough good things about cucumbers, they’re refreshing, low in calories and I try to pack them into as many recipes as I can. Cucumber salad is such a summer staple, for good reason, so today I’m sharing my absolute Favorite Avocado Cucumber Salad Recipe. It just takes a few minutes to prepare and can be enjoyed as a side dish, or you can eat it directly out of the mixing bowl, like I do. Let me know what you think in the comments if you give it a try!
Why You’ll Love My Favorite Avocado Cucumber Salad Recipe
Minimal ingredients – The cucumbers and avocado are really the only main ingredient in this recipe besides what you need for the dressing, which includes: oil, vinegar, lemon juice, seasoning mix, salt and pepper. I like to add in thinly sliced green onion, but that is optional.
Easy to make – I love this salad because it can be thrown together in just about 5 minutes and you may already have all the ingredients on hand. I can easily make a bit batch to snack on throughout the week or just throw together a single serving if I get a craving during the day.
Flavorful and refreshing – Sometimes less is more and that is definitely true with my avocado cucumber salad recipe. The dressing adds just the right amount of flavor without overpowering the delicate taste of the cucumbers and avocado. This recipe is perfect for the hot days of summer.
Why You Should Be Eating Cucumbers
Cucumbers are one of my favorite vegetables out there, and here are a few reasons why we should all be eating them:
Hydration – Cucumbers are mostly made up of water, which makes them a great way to stay hydrated, especially in the summertime. Aside from munching on this cucumber salad, I also like to add slices to my water and you can even put them over your eyes for a little re-hydration.
Bone Health – Cucumbers are also packed with vitamin K, which is an essential vitamin for supporting bone heath. Vitamin K helps your body absorb calcium, which is imperative for healthy bone development.
Cancer Prevention – Cucumbers contain a compound called cucurbitacins, which are known for having anit-cancer properties. While cucurbitacins are what can sometimes cause a bitter taste in cucumbers, they also have been shown to inhibit tumor cell growth.
Easy Avocado Cucumber Salad Recipe Ingredients
Cucumbers – I’ve been almost strictly using English, or hothouse, cucumbers for a few years now and I really enjoy them. I find them to have smaller seeds and the cucumber itself to be a little more crisp sometimes, which works great for this salad. Regular cucumbers will also work great though.
Avocado – I love adding in some thinly sliced avocado pieces, that are similar in size to the cucumbers. They make the dressing nice and creamy and pair well with the cucumbers. You can make the salad with just the cucumber, if you like though.
Olive Oil – You will want to use a type of olive oil that you enjoy the taste of. I use extra virgin olive oil. If you prefer, you can also use a flavorless oil, such as avocado oil or safflower oil.
Vinegar – I like to use red wine vinegar for this recipe because it’s bright, tangy and refreshing. Most types of vinegar will work though, including: apple cider vinegar or white vinegar. I wouldn’t recommend balsamic vinegar for this recipe though.
Lemon Juice – I prefer to use fresh lemon juice, rather than bottled lemon juice because I think the taste is better, but you can use whatever you have on hand.
Tamari – I love using tamari in my salad dressings because it adds saltiness, as well as depth of flavor that you can’t get from regular salt. You can use tamari, soy sauce or liquid aminos.
Green Goddess Seasoning – This recipe calls for the green goddess seasoning that Trader Joe’s sells. I usually try not to use ingredients that can only be purchased at specific stores, but I’ve been making this cucumber salad for a while now and I love it so much with this green goddess seasoning. If you don’t live by a Trader Joe’s, you can use another salt-free dried herb mix, such as Mrs. Dash.
Salt + Pepper – To taste.
How To Make Refreshing Cucumber Avocado Salad
Wash cucumbers and then thinly slice them into rounds. If your cucumber is large, you can slice them into half moons or quarters if you prefer. Add the sliced cucumber to a large bowl.
Add in the olive oil, red wine vinegar, tamari and lemon juice and quickly mix together with the cucumbers. Next, add in the sliced avocado, green goddess seasoning, salt and pepper. Give the salad another good mix, the more you mix it up, the more the avocado will break down and blend into the dressing a little bit, making it nice and creamy.
Give the salad a taste and add any extra salt or seasoning needed. Enjoy immediately for the crunchiest cucumbers, or store in the refrigerator for up to 2 days.
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten free by using a GF tamari or soy sauce.
Is this recipe spicy? No, mine was not spicy at all. If you do want to add extra spice, I would reccomend adding in some red pepper flakes or a small spoonful of chili paste.
How long does this avocado cucumber salad last for? Unfortunately, avocado doesn’t stay fresh for too long, but the acid of the dressing does help a little bit. If stored in an air-tight container, this avocado cucumber salad should last for about 3-4 days, but does have the best taste and texture on the first day.
How should this cucumber salad be enjoyed? This refreshing salad can be enjoyed as a summer side dish or a snack that can be eaten right out of the bowl.
What can be substituted for the green goddess seasoning? If you don’t have a Trader Joe’ close by, I would recommend using another salt-free dried herb mix, such as Mrs. Dash.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Cucumber Salad Recipes?
Today I’m sharing my Favorite Avocado Cucumber Salad Recipe. It’s easy to make and only requires a few simple ingredients. The dressing adds so much flavor and the refreshing, crunchy cucumbers and creamy avocado really shine through. Enjoy this easy salad for a summer side dish or afternoon snack. And you don’t have to feel guilty if you eat the entire batch!
Ingredients
2 medium sized English cucumbers, thinly sliced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon tamari, or soy sauce
1 large avocado, thinly sliced and cut into smaller pieces, if desired
2 tablespoons thinly sliced green onion
1 tablespoon green goddess seasoning, or more if desired
Salt and black pepper, to taste
Instructions
Wash cucumbers and then thinly slice them into rounds. If your cucumber is large, you can slice them into half moons or quarters if you prefer. Add the sliced cucumber to a large bowl.
Add in the olive oil, red wine vinegar, tamari and lemon juice and quickly mix together with the cucumbers. Next, add in the sliced avocado, green goddess seasoning, salt and pepper. Give the salad another good mix, the more you mix it up, the more the avocado will break down and blend into the dressing a little bit, making it nice and creamy.
Give the salad a taste and add any extra salt or seasoning needed. Enjoy immediately for the crunchiest cucumbers, or store in the refrigerator for up to 2 days.
Notes
This avocado cucumber salad is best enjoyed immediately and doesn’t hold it’s texture super well when stored in the refrigerator. It will still taste good after a couple days though.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 15 mins
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