The most delightfully refreshing salad to compliment a meal or shine on its own... my Cucumber Avocado Salad is an unexpected twist on a traditional cucumber salad. With a slight Asian-inspired influence and lots of fresh veggies, this salad is the perfect accompaniment to your favorite fish, chicken, or tofu recipe and is also substantial enough to be considered lunch. It's a two-in-one!
Ingredients
For the Salad
- 2 English Cucumbers
- 1 Red Onion
- ¼ Cup Peanuts (Salted or Unsalted, I prefer Unsalted) roughly chopped, plus another tablespoon for garnishing
- 2 Teaspoons Fish Sauce
- 1 Tablespoon Honey
- 2 Teaspoons Rice Vinegar
- 2 Tablespoons Toasted Sesame Oil
- 1 Lime juiced
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Avocado
Garnishes
- Sesame Seeds optional
Instructions
- Finely slice the cucumber and red onion; you can peel the cucumber if you wish, but it's not necessary.
- Add the cucumber and red onion to a salad bowl along with the chopped peanuts.
- Prepare the dressing by whisking together the fish sauce, honey, rice vinegar, toasted sesame oil, and lime juice. Taste, and adjust seasonings as needed.
- Pour the mixture over the cucumber, onion, and peanuts.
- Chop the avocado into small pieces and add it to the bowl.
- Toss to combine, and top with more peanuts and/or seasame seeds. Enjoy!
Calories: 251kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 250mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 1mg
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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