High-Fiber Cucumber Avocado Salad Recipe Is the Best Side Dish to Make Today (10 Minutes) High Fiber Recipes Salads Vegetarian Lunch Side Dishes Vegetables Gluten-free Mediterranean Diet Recipes

"Whoever said 'simple is best' was talking about this chopped salad for sure!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "It’s such a simple one, yet it’s also one of the tastiest combos I’ve recently eaten. The crisp fresh cucumbers combined with creamy rich avocado pieces then drizzled in a tangy flavorful homemade dressing. The best thing you could make tonight!"

To make this easy, gluten-free, high-fiber cucumber avocado salad recipe you will need fresh garlic, red wine vinegar or apple cider vinegar, coconut aminos or tamari, honey or maple syrup, sesame oil, crushed red pepper flakes, avocadoes, cucumbers, red onion, cashews and lemon or lime wedges for serving.

Serve this tangy cucumber and avocado salad as a side dish with chicken, beef, pork, lamb or seafood. Or serve it as a light vegetarian lunch or dinner. Be sure to read about the health benefits or cucumbers and the health benefits of avocado

Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

Dressing

• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar or apple cider vinegar
• 2 tablespoons coconut aminos, tamari or Bragg's liquid aminos
• 2 tablespoons raw honey or pure maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes (or to taste)

Salad

• 2 ripe, but firm, avocados, cut into bite-sized chunks
• 4 garden cucumbers, cut into bite-sized chunks
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped roasted cashews
• fresh lemon or lime wedges, for garnish

Here's how to make it: 

1. In a small jar add all of the dressing ingredients. Shake vigorously to emulsify or whisk dressing ingredients together really well in a small bowl.
2. Put the vegetables into a into a salad bowl.
3. Drizzle the veggies with the dressing and gently toss to coat. Sprinkle with coarsely chopped cashews. Serve. This salad is best eaten right away, as avocados do turn brown quickly. Store any leftovers in an airtight container in the fridge. 

Photo and recipe courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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