Who else loves cucumbers?! We’re massive followers of their crunch and flexibility, they usually actually come to life on this cucumber salad with recent dill and mint! It’s excellent for spring and summer season, or if you’re in search of a lightweight and tangy facet dish!
This salad is vegan and dairy-free however SO creamy and flavorful because of avocado and recent herbs! Plus, optionally available crispy chickpeas for texture and protein and vegan feta for saltiness! YES, please. Simply 7 elements, 1 bowl, and quarter-hour required for this scrumptious dish. Allow us to present you the way it’s achieved!
The best way to Make This Cucumber Salad
This 1-bowl cucumber salad begins with a tangy, wealthy, tremendous easy dressing. Creamy avocado combines with wealthy olive oil, candy and tangy white balsamic vinegar, plus salt and pepper for taste.
When stirred collectively, it’s the excellent consistency for coating every chew of cucumber. We examined changing the avocado with extra olive oil for ease, however it simply wasn’t pretty much as good.
Subsequent, we put together the cucumber by scraping out the seeds with a spoon. This ensures crunchiness and prevents the flavour from being diluted by the liquid across the seeds.
Peeling the cucumber is optionally available, however we discover peeling it in stripes isn’t solely fairly, but in addition steadiness between protecting the additional fiber and stopping bitterness.
We then add the sliced cucumbers into the dressing together with recent mint and dill (hiya, spring!). Stir all of it collectively and also you’ve received a brilliant easy facet. Or, elevate it additional by topping with crispy chickpeas and vegan feta. Swoon!
We hope you LOVE this cucumber salad. It’s:
Fast & straightforward
& Good for hotter climate!
It goes nicely as a facet with practically any important, particularly Mediterranean-inspired dishes like our Kale Falafel Hummus Wraps (30 Minutes!), Baked Quinoa Black Bean Falafel, or Lemon Baked Salmon with Garlic Dill Sauce (30 Minutes!).
Or, if topping with the optionally available chickpeas and feta, it could work as a lighter important when splitting between two or three folks.
Extra Spring and Summer season Sides
For those who do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4 (~1-cup servings)
- 1/4 massive ripe avocado*, mashed (1/4 avocado yields ~2 ½ Tbsp or 40 g mashed)
- 2 Tbsp olive oil (if oil-free, sub extra mashed avocado)
- 3 Tbsp white balsamic vinegar*
- 1/4 tsp every sea salt and black pepper
- 2 massive cucumbers (2 cucumbers yield ~600-750 g or 4-5 cups sliced), peeling optionally available, seeds scraped out, lower into 1/4-inch-thick slices
- 1/4 cup freshly chopped mint
- 1/4 cup freshly chopped dill
- 1 batch Crispy Baked Chickpeas (optionally available // or ~1 cup store-bought crispy chickpeas)
- 1/4 cup vegan feta crumbles (optionally available // we like Comply with Your Coronary heart model // or sub common feta if not vegan/dairy-free)
If serving with crispy chickpeas (optionally available), put together them right now.
In the meantime, add the avocado to a big bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and blend to mix.
Peeling the cucumbers is optionally available — we like peeling them in a stripe sample. Lower every cucumber in half lengthwise and use a small spoon to scrape out the seeds (you’ll be able to freeze these and save them for inexperienced juice and smoothies). Then lower the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and blend nicely.
Divide between serving plates/bowls immediately and (optionally) prime with crispy chickpeas and vegan feta.
Finest when recent because the cucumber will launch moisture and the avocado will flip brown if stored for greater than 24 hours. Not freezer pleasant.
*We examined with apple cider vinegar however most popular white balsamic vinegar due to its pure sweetness. If utilizing apple cider vinegar, add 1 ½ teaspoons maple syrup to match the sweetness of white balsamic vinegar.
*Impressed by the native cucumber salad at Bar Acuda in Hawaii.
*Vitamin data is a tough estimate calculated with out optionally available elements.
Serving: 1 cup Energy: 130 Carbohydrates: 31.7 g Protein: 1.3 g Fats: 11.3 g Saturated Fats: 1.4 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 5.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 197 mg Potassium: 297 mg Fiber: 2.7 g Sugar: 3.8 g Vitamin A: 315 IU Vitamin C: 6 mg Calcium: 38 mg Iron: 1.2 mg