Copycat Erewhon Cucumber Avocado Salad

Whether you’re an LA local or a #FoodTok junkie, you likely have heard of Erewhon, the infamous grocery store known for their delightful health food creations. And, one of my favorite creations of theirs? Their tangy cucumber and avocado salad with a lemony, sumac dressing. It’s to die for. This recipe is my Copycat Erewhon Cucumber Avocado Salad, and dare I say that it’s just as good, if not better, than the real thing. It’s gluten-free, vegan-friendly, and perfect for the summer season!

Friends, whenever I land in my hometown of LA, my first stop off the plane is my favorite place in the world: Erewhon. Okay, maybe my second-favorite place in the world, after being with my family. But Erewhon? It definitely holds a special place in my heart.

If you’ve never been to Erewhon, it is THE ultimate health food grocery store with locations across Los Angeles. They’re known for having the best of the best when it comes to new and exciting health food products, as well as a hot bar, cafe, and smoothie bar that is absolutely delicious. The only kicker? It’s expensive. Like, $17 for a smoothie expensive.

So, whenever I find myself in an Erewhon, I’m on a mission. Not only to try everything new that I can get my hands on, but to learn how to recreate my favorite items just for YOU! Whether you can’t make it to LA because of the distance, or don’t want to go to Erewhon for the price, I want you to be able to enjoy their delicious and healthy recipes. Which is why I’m so excited to share my take on one of my favorite Erewhon salads: the Cucumber Avocado Salad.

This salad is perfectly crunchy, delightfully tangy, and has a dressing that is to DIE for. Believe me when I say that you will love it! It is the ultimate summertime salad, and I can’t wait to see it on your tables, this summer.

What You Need to Make This Classic LA Salad

• Persian Cucumbers:  I love using Persian cucumbers for this salad, because they are small, crunchy, and delicious. However, traditional English cucumbers also work well for this recipe- just be sure to dice them small.
• Radicchio: Radicchio is such an underrated ingredient, and really takes this salad to the next level! Also known as Italian chicory, it’s a cabbage-like lettuce that is crunchy and adds fiber to this salad.
• Red Onion: Red onions are full of antioxidants and add the perfect tang for this salad.
• Parsley: Fresh parsley is absolutely delicious in this salad, and I highly recommend it over dried. It’s bright, it’s fresh, and really makes this salad come to life.

• Cherry Tomatoes: Summertime is tomato season, so I will be eating all of the tomatoes this year! Cherry tomatoes are perfect for this salad because they’re bite-sized and bursting with flavor.
• Avocados: Avocados are one of the best sources of healthy fats, and are perfectly refreshing in this recipe.
• Extra Virgin Olive Oil: Olive oil is my favorite base for any dressing recipe because it’s loaded with healthy fats and also has a delicious flavor.
• Lemon: Freshly squeezed lemon is absolutely delicious in this dressing. The recipe only calls for one lemon, but I recommend using 2 if you’re like me and LOVE the extra lemony flavor!
• Sumac: Sumac is the KEY to getting the perfect flavor in this salad dressing. It’s a slightly tangy, Middle Eastern spice that truly takes this dressing to the next level. If you can’t find Sumac at your local grocery store, you can find it on Amazon.
• Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect flavor to this salad!

How to Make This Crunchy, Tangy Summer Salad

Making this salad is so simple and easy, and the best part is, it can be meal prepped up to three days in advanced! To make it, simply start by chopping all of your salad ingredients and add them to a large bowl. Next, prepare the dressing by adding all of your dressing ingredients to a small bowl and whisking them to combine.

Then, pour the dressing on top of your salad and toss until the ingredients are fully coated in the dressing. Taste and adjust your sea salt and black pepper as needed. Once done, serve and enjoy! Store any leftovers back in the fridge, for up to three days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim