Description
A refreshing and creamy cucumber and avocado salad made with a non-dairy cilantro-lime cashew cream dressing, perfect for a light and healthy side dish.
Ingredients
Salad Ingredients
- 5-6 Persian cucumbers, sliced into circles
- 1 large avocado, diced
- 1 small red onion, thinly sliced (or half a medium onion)
- ¼ cup fresh cilantro, tough stems removed, tightly packed and lightly chopped
Dressing
- ⅓ cup cilantro-lime cashew cream (adjust to desired creaminess)
- Sea Salt and Pepper to taste
Instructions
- Prepare Ingredients: Slice the Persian cucumbers into circles, dice the avocado, thinly slice the red onion, and chop the fresh cilantro, removing the tough stems.
- Combine Salad Components: In a large mixing bowl, add the sliced cucumbers, diced avocado, sliced onion, and chopped cilantro.
- Add Dressing: Pour the cilantro-lime cashew cream over the mixed vegetables and herbs in the bowl.
- Toss Salad: Gently toss all ingredients together until the salad is evenly coated with the creamy dressing.
- Serve Immediately: Enjoy the fresh salad right away to prevent the avocado from browning and to maintain the crispness of the cucumbers.
Notes
- This salad is best served fresh and should be eaten within 24 hours due to the high water content of cucumbers and avocado.
- Add avocado and cashew cream dressing just before serving to preserve the salad's texture and appearance.
- Use a sharp knife and a cutting board to prep ingredients efficiently.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
