This refreshing Columbia House Chilled Avocado and Cucumber Salad features ripe avocado and crisp cucumber in a light, tangy dressing. Perfect for hot days, this dish is a cooling, healthy side that combines creamy and crunchy textures with zesty flavors. A must-try for any salad lover.
Recipe Tips and Tricks
- Chill the Salad: For extra refreshment, chill the salad for at least 30 minutes before serving.
- Avocado Ripeness: Use ripe but firm avocados for the best texture. Avoid overripe ones as they can become mushy.
- Dressing Variations: You can add a squeeze of lemon juice or zest for an added zing.
- Texture Tip: For added crunch, try adding a sprinkle of crushed nuts or seeds like pumpkin or sunflower seeds.
Why You’ll Love This Recipe
This Columbia House Chilled Avocado and Cucumber Salad is the ultimate cool and refreshing treat, combining creamy avocado with crisp cucumber. The simple, light dressing enhances the natural flavors of the ingredients without overpowering them, making it a perfect dish for any occasion, especially during the warmer months.
Columbia House Chilled Avocado and Cucumber Salad
This chilled avocado and cucumber salad is refreshing, healthy, and perfect for hot days with creamy and crunchy textures.
Ingredients
- 2 ripe avocados, peeled and diced
- 1 medium cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp Greek yogurt
- 1 tbsp apple cider vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Dice the avocados and thinly slice the cucumber. If using, slice the red onion thinly. Chop the cilantro.
- In a small bowl, whisk together olive oil, Greek yogurt, apple cider vinegar (or lemon juice), salt, and pepper until smooth.
- In a large mixing bowl, gently combine the avocado, cucumber, red onion, and cilantro.
- Drizzle the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
- For best results, chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- Avocado Handling: Avocados brown quickly, so be sure to prepare and mix the salad just before serving.
- Make Ahead: If preparing in advance, keep the dressing separate until just before serving to maintain freshness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 240Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 86mgCarbohydrates 12gFiber 7gSugar 2gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cucumbers: Use English cucumbers or Persian cucumbers for a mild flavor and fewer seeds.
- Avocados: Choose ripe avocados that yield slightly when pressed. Overripe avocados may become too mushy.
- Yogurt: For a creamier texture, use full-fat Greek yogurt. Non-dairy yogurt can also be used for a dairy-free version.
- Fresh Herbs: Fresh dill or cilantro can be used for a different flavor profile.
Variations and Substitutions
- Spicy Version: Add a pinch of chili flakes or a dash of hot sauce to the dressing for some heat.
- Cucumber Alternatives: Swap cucumber with zucchini or jicama for a different crunch.
- Vegan Version: Omit the yogurt and replace with avocado for extra creaminess.
- Nuts and Seeds: Add toasted pine nuts or sunflower seeds for an extra layer of crunch.
Storage Options
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days.
- Avocado Oxidation: To prevent browning, store the salad with plastic wrap pressed directly against the surface, or add lemon juice to the avocado.
- Pre-Prepare: You can chop the cucumber and avocado ahead of time but should assemble the salad just before serving to maintain freshness.
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