Cucumber Salad with Fresh Dill and Mint
Ingredients
Dressing
- 1/4 large ripe avocado, mashed (1/4 avocado yields ~2 1/2 Tbsp or 40 g)
- 2 Tbsp olive oil (if oil-free, sub more mashed avocado)
- 3 Tbsp white balsamic vinegar
- 1/4 tsp each sea salt and black pepper
Salad
- 2 large cucumbers, sliced (2 cucumbers yield ~600-750 g or 4-5 cups, peeling optional, seeds scraped out)
- 1/4 cup freshly chopped mint
- 1/4 cup freshly chopped dill
- 1 batch Crispy Baked Chickpeas (optional or ~1 cup store-bought)
- 1/4 cup vegan feta crumbles (optional, we like Follow Your Heart brand or sub regular feta if not vegan/dairy-free)
Preparation
If serving with crispy chickpeas (optional), prepare them at this time.
Meanwhile, add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.
Peeling the cucumbers is optional — we like peeling them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze these and save them for green juice and smoothies). Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.
Divide between serving plates or bowls right away and (optionally) top with crispy chickpeas and vegan feta.
Tips
Best when fresh as the cucumber will release moisture and the avocado will turn brown if kept for more than 24 hours. Not freezer friendly.
