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!
Ingredients
For the Salad:
- 6 Persian Cucumbers sliced into coins
- 1 Cup Radicchio chopped
- ½ Red Onion finely sliced
- ½ Cup Parsley finely chopped
- 1 Cup Cherry Tomatoes halved
- 2 Avocados chopped
For the Dressing:
- ⅓ Cup Extra Virgin Olive Oil
- 1 Lemon juiced; you can use 2 lemons if you like your dressing extra tangy like I do
- 1 Tablespoon Sumac
- 1 Teaspoon Sea Salt
- ½ Teaspoon Black Pepper
Instructions
- 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.
- 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.
Calories: 350kcal | Carbohydrates: 15g | Protein: 3g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Sodium: 892mg | Potassium: 784mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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