Cucumber and Avocado Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Cucumber and Avocado Salad
50 min.
6
174kcal

Suggestions


Welcome to a refreshing culinary adventure with our Cucumber and Avocado Salad! This vibrant dish is not only a feast for the eyes but also a delightful explosion of flavors that will tantalize your taste buds. Perfectly suited for those following a vegetarian, vegan, gluten-free, and dairy-free lifestyle, this salad is a versatile addition to any meal.

Imagine the crispness of English hothouse cucumbers paired with the creamy richness of ripe avocados, all brought together with a zesty dressing that features fresh lime juice and aromatic herbs. The addition of torn basil leaves and coarsely chopped cilantro adds a fragrant touch, while the subtle heat from dried chiles de árbol elevates the dish to new heights.

Whether you're looking for a light starter, a side dish to complement your main course, or a healthy snack, this salad fits the bill perfectly. With just 50 minutes of preparation time, you can whip up a dish that serves six, making it ideal for gatherings or family meals. Each serving is a guilt-free indulgence at only 174 calories, allowing you to enjoy a delicious and nutritious option without compromising on taste.

So, gather your ingredients and get ready to impress your friends and family with this delightful Cucumber and Avocado Salad. Bon Appétit!

Ingredients

  •  chilies dried
  •  avocado pitted halved sliced
  • 0.3 cup basil fresh
  •  celery stalks thinly sliced
  • 24 sprigs cilantro leaves 
  • 0.3 cup cilantro leaves coarsely chopped
  •  cucumber english cut into 1/2" pieces
  •  garlic clove crushed
  • 0.3 cup ginger peeled chopped
  • teaspoon kosher salt ()
  • tablespoons juice of lime fresh
  • teaspoon sugar 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan

Directions

  1. Combine cilantro sprigs, ginger, garlic, andchiles in a resealable plastic freezer bag;seal. Lightly pound with a skillet or rollingpin until ginger and garlic are well mashed.
  2. Add cucumbers, 1 teaspoon salt, and sugar.Seal bag; shake to mix. Squeeze bag firmlyto slightly mash cucumbers, 1-2 minutes.
  3. Place bag in a large bowl; let macerate atroom temperature, turning halfway through,until juices form, about 35 minutes.
  4. Empty contents of bag into bowl; turnbag inside out and scrape out any small bits.Discard cilantro sprigs.
  5. Mix in celery, juice,and oil. Season with more salt, if desired.
  6. Divide avocado among plates; spoonsalad over.
  7. Garnish with chopped cilantroand basil.
  8. Per serving: 190 calories, 15 g fat, 8 g fiber
  9. Bon Appétit

Nutrition Facts

Calories174kcal
Protein5.32%
Fat70.63%
Carbs24.05%

Properties

Glycemic Index
56.02
Glycemic Load
1.59
Inflammation Score
-7
Nutrition Score
12.01913050465%

Flavonoids

Cyanidin
0.22mg
Epicatechin
0.25mg
Epigallocatechin 3-gallate
0.1mg
Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Apigenin
0.08mg
Luteolin
0.03mg
Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
5.14mg

Nutrients percent of daily need

Calories:174.1kcal
8.71%
Fat:14.66g
22.56%
Saturated Fat:2.15g
13.42%
Carbohydrates:11.24g
3.75%
Net Carbohydrates:5.51g
2%
Sugar:2.86g
3.18%
Cholesterol:0mg
0%
Sodium:402.13mg
17.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.49g
4.97%
Vitamin K:64.43µg
61.36%
Fiber:5.73g
22.9%
Folate:76.95µg
19.24%
Vitamin C:15.43mg
18.7%
Vitamin A:926.27IU
18.53%
Potassium:558.31mg
15.95%
Vitamin B6:0.29mg
14.39%
Manganese:0.29mg
14.28%
Vitamin E:2.07mg
13.81%
Vitamin B5:1.27mg
12.67%
Copper:0.24mg
12.23%
Magnesium:37.87mg
9.47%
Vitamin B2:0.14mg
8.08%
Vitamin B3:1.4mg
6.99%
Phosphorus:68.54mg
6.85%
Vitamin B1:0.09mg
6.11%
Iron:0.89mg
4.94%
Zinc:0.71mg
4.76%
Calcium:38.37mg
3.84%
Selenium:0.94µg
1.34%
Source:Epicurious