Quick and easy Cucumber Avocado Salad recipe with the most delicious cilantro honey vinaigrette! Crisp, refreshing, and perfectly flavorful, this healthy cucumber salad with avocado is perfect for summer!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make the Dressing: Combine all the ingredients for the dressing in a blender or food processor. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Process until the dressing is smooth and emulsified. Taste and adjust for seasoning with salt and pepper (see note). Set aside.
Dress the Salad: In a large bowl, combine the cucumber with all the avocado and half the green onions. Drizzle just enough dressing to coat the salad and then very gently toss to combine.
Add Mix-ins: Arrange the cucumber and avocado salad in a serving bowl or on a serving platter. Scatter the remaining green onions, radishes, red onions and crumbled cheese, along with any other mix-ins over the top of the salad.
Serve Salad: Drizzle a little more dressing over the salad and season to taste with salt and pepper. Serve immediately with remaining dressing on the side. Enjoy!
Notes
Oil in the Dressing: Start with 3 tablespoons of oil in the dressing. Add more, one teaspoon at a time, until desired consistency is achieved. For a richer, thinner dressing, use the full 4 tablespoons of oil.
Dressing can be made in advance and stored in an air tight container in the refrigerator for up to 3-4 days.
Make Ahead Tips: If you want to make this salad a couple hours in advance, prepare the recipe as instructed, however do not add any salt! Salt will cause the cucumbers to seep water and the salad will become watery. Cover the salad tightly with plastic wrap, and gently press the plastic to adhere to the top of the salad to keep the oxygen out. Exposure to oxygen will cause the avocados to turn brown.
Nutrition information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.