Beautifully presented, this cucumber avocado salad is tasty, creamy and ever so moreish! The creamy garlic salad dressing is silky, strong in flavour and ever so delicious. You’ll be coming back for more of this spicy green salad!
- Why You’ll Love Cucumber Avocado Salad
- Best Cucumbers To Use in This Cucumber Avocado Salad
- How Do I Keep Cucumbers from Getting Soft?
- How to Keep Avocado from Turning Brown?
- How Long Will Avocado Last in A Salad?
- Recipe Overview
- Variations and Substitutions
- Great Mains for This Salad
- Frequently Asked Questions
- More Budget Friendly Salad Recipes
Why You’ll Love Cucumber Avocado Salad
With a little creativity, you can transform a green salad from a boring leafy salad to something quite dynamic. Cucumber and avocado salads are an incredibly popular combination with the creamy nature of the avocado being offset by the crunchy, high water content vegetable.
To lift this combination, I decided to add some fresh green jalapeno peppers.
Apart from the heat, I also wanted something that would smack me in the face with flavour. No better way to do that than to complement it with a creamy garlic dressing. And yes, it’s super garlicky and infuses so well with the Greek yoghurt.
Best Cucumbers To Use in This Cucumber Avocado Salad
The best cucumber to use for any salad is the English cucumber. This is because they are seedless and will make the salad less soft and watery.
They are, however, not always available, so continental cucumbers or garden cucumbers would be the next best variety.
How Do I Keep Cucumbers from Getting Soft?
If you have to purchase your cucumbers a few days before making the salad, you must try to prevent them from getting too soft. It’s the crunch of the cucumbers that you’re after.
The best thing to do is to wrap the cucumber in paper towels. This is to help absorb any water it may release. Then place them in a zip lock bag or an airtight container which helps to keep them crunchier for longer. Store in the crisper drawer of your fridge until you’re ready to use them.
How to Keep Avocado from Turning Brown?
A popular way to keep an avocado from turning brown is to squeeze some lime or lemon juice on the exposed flesh. This hinders the oxidisation process and won’t turn brown too quickly.
You can also try to spray or brush some olive oil onto the flesh of the avocado. This creates a barrier between the air and the fruit.
How Long Will Avocado Last in A Salad?
An avocado will last up to three days if it is stored in the refrigerator. However, the rest of the salad ingredients may not have such a great shelf life after they’ve been tossed and dressed.
For this cucumber avocado salad, if you have leftovers, I suggest you remove the avocado fan and store it separately in an airtight container and place in the fridge.
Flavour/Texture: This cucumber avocado salad is oh so creamy! It’s the perfect binding agent for the cucumber, broad beans and avocado. The crunch of the cucumber really helps to balance out this salad’s textures.
This salad is a flavour bomb! The creamy garlic dressing is pungent and silky and truly makes this salad. The jalapenos add some kick to the flavour profile, and you can turn it up or down as much as you wish.
Ease: Each component is easy to make albeit a teeny bit fiddly with the peeling of the skin off the broad beans. The avocado fan is just a bit of fun. You can certainly just chop up the avocado as you normally would.
Time: It takes 20 minutes to make, and assembling is easy.
Here are the ingredients you’ll need to make this Creamy Cucumber Avocado Salad:
Avocado: Avoid getting an avocado that is too soft. Even if you don’t fan them, you don’t want them to be overly mushy in the salad. Combined with the creaminess of the salad dressing, it wouldn’t do well from a texture perspective.
Cucumber: Ensure the cucumber is firm and fresh. Some people prefer to buy cucumbers wrapped in plastic as it is meant to reduce the speed at which it spoils and also help with the water seepage. But that’s not necessary if you’re consuming it on the day.
Broad beans: Frozen broad beans or fava beans are perfectly good for this recipe. Just be sure they are nice and dry before adding to the salad, so it doesn’t turn the salad soggy.
Salad onion: Although this is the preferred onion for this salad as it is less pungent, you don’t have to use it if it is hard to find. The bulb of scallion or white onion will do just fine.
Greek yoghurt: Good quality Greek yoghurt is key for this dressing. It will be so light yet creamy with a slight tang.
Variations and Substitutions
Avocado fan: You’ll be amazed by what you can do with 1 avocado! However, if this is too fiddly or if you’re not confident enough, you can just dice into cubes. This was just a fun way to elevate this vegetarian avocado recipe.
Creamy garlic dressing: This is a pungent salad dressing. If you don’t like too many alliums in your food, remove the salad onion and reduce the amount of garlic used.
Salad onion substitute: You don’t have to use salad onion. A bulb of scallion of white onion will suffice.
Broad bean variation: If you’re not a fan of broad beans, you can always replace them with peas or edamame. The frozen variety will work perfectly.
Heat level: Turn the dial up or down with the jalapenos depending on your tolerance.
Lemon juice: If you love lemon in your salads, you can add some to the creamy garlic dressing to control the consistency.
Step by step instructions for how to make Creamy Cucumber Avocado Salad:
How to Make the Salad
Cut the cucumber in half. Then cut it down lengthwise around the seeds. Discard the seed, if any. Cut the cucumber into small cubes.
Bring a small saucepan of water to the boil. Add broad beans and boil for 2 minutes. Remove and run under cold water to stop the cooking process. To remove the skin, peel off a small bit at the top and then from the bottom, squeeze the broad bean, and it will pop out of the skin.
Roughly tear the parsley and coriander leaves to yield ½ cup each. Discard the stem.
Remove the seeds from the jalapeno. Dice finely to yield ½ tsp.
How to Fan the Avocado?
Cut the avocado in half. Discard the seed and peel the avocado. Do so gently as we want the avocado to stay nice and smooth.
Place one half flat on the chopping board and slice very thinly. To stop the avocado from sticking to the knife, push down each slice before removing the knife so it stays in place.
After slicing, gently fan out the avocado. Let it fan out in its natural curvature. Slowly manipulate it to create a circle. Do the same for the second half.
How to Make Creamy Garlic Dressing
Peel the garlic cloves and chop roughly.
Peel the salad onion and chop finely to yield 1 tsp.
With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yoghurt, apple cider vinegar, sugar and Worcestershire sauce until completely pureed and well combined.
This creamy garlic dressing tastes better over time, so feel free to make it the day before and let it sit overnight. If you do, take it out of the fridge and let it rest for 15 minutes before serving. We want the dressing to come to room temperature and not be served cold.
How to Assemble the Salad
Place about 8 tbsp on a flat platter. Spread it out evenly by picking up the plate and swirling it so the dressing spreads out evenly. Like you would a pancake batter in a pan.
Put the cucumber, broad beans, parsley, coriander and jalapeno into a medium size mixing bowl. Add ½ tsp olive oil, salt and pepper and mix until well combined. Place salad on ¾ of the plate on top of the dressing.
Using a large knife or a flat frying utensil to slide it under the sliced avocado, lift gently and place it on the side of the plate. Do the same for the second half.
Season with salt and pepper and serve immediately.
How to Make This Salad Perfectly (Expert Tips)
Firm avocado: If you’d like to try and make the avocado fan, be sure to get an avocado that is on the firmer side so that it will withstand the thin slicing and shaping without squishing it.
Drying broad beans: After cooking the broad beans and removing the shell, make sure that it is dried well. Between the high water content in the cucumber and the creamy nature of the salad dressing, you don’t want the whole cucumber avocado salad to turn into a soggy mess.
Good quality mayo & yoghurt: The creamy garlic dressing is the major flavour component in this salad so be sure to get good quality mayonnaise and Greek yoghurt. It needs to be fresh and creamy so that it ties all the ingredients together.
Great Mains for This Salad
What to serve with Creamy Cucumber Avocado Salad? Try these delicious main dish recipes:
Meatless Mondays have never been more delicious! Serve up this creamy cucumber avocado salad with a simple pasta al forno or baked pasta with all its cheesy goodness.
Frequently Asked Questions
Broad beans are a large flat green coloured beans. The fresh pods are big and contain several beans. You can eat broad beans raw, boiled, steamed, dried or roasted. You can eat them pretty much the same as any other bean.
Yes, they are. They are one and the same thing. They are also known by many other names such as faba, English beans, horse beans, European beans and even Windsor beans.
Cucumber has a high level of water content even without the seeds. A great way to make it less watery is to toss the cut cucumber in some salt and let it sit in a sieve or colander over a bowl.
Within 30 minutes, you’ll see a pool of water collecting in the bowl below as the salt extracts excessive water from the cucumber.
As with all our recipes, we’re always looking for a good combination of flavours and textures to deliver a healthy salad that will please your friends and family.
The velvety creamy garlic dressing complements the crunch from the cucumber and the leafy herbs while the smooth avocado helps to soothe the heat from the jalapenos.
It’s a great gluten free salad! One that was devoured on our dinner table in no time!
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Creamy Cucumber Avocado Salad
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- Make the dressing first as it needs to sit in the fridge for 2 hours.
- Peel the garlic cloves and chop roughly.
- Peel the salad onion and chop to yield ½ tsp.
- With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yoghurt, apple cider vinegar, Worcestershire sauce and sugar until completely pureed and well combined.
- Place in the fridge for a minimum of 2 hours.
- Cut the cucumber into half. Then cut it down lengthwise around the seeds. Discard the seed. Cut the cucumber into small cubes.
- Bring a small saucepan of water to the boil. Add broad beans and boil for 2 minutes. Remove and run under cold water to stop the cooking process. To remove the skin, peel off a small bit at the top and then from the bottom squeeze the broad bean and it will pop out of the skin.
- Roughly tear the parsley and coriander leaves to yield ½ cup each. Discard the stem.
- Cut the avocado in half. Discard the seed and peel the avocado. Do so gently as we want the avocado to stay nice and smooth. Place one half flat on the chopping board and slice very thinly. To stop the avocado from sticking to the knife, push down each slice before removing the knife so it stays in place.After slicing, gently fan out the avocado. Let it fan out in its natural curvature. Slowly manipulate it to create a circle. Do the same for the second half.
- Remove the dressing from the fridge and allow it to stand for about 15 minutes so it gets to room temperature.
- Place about 8 tbsp on a flat platter. Spread it out evenly by picking up the plate and swirling it so the dressing spreads out evenly. Like you would a pancake batter in a pan.
- Put the cucumber, broad beans, parsley, coriander and jalapeno into a medium size mixing bowl. Add ½ tsp olive oil, salt and pepper and mix until well combined. Place salad on ¾ of the plate on top of the dressing.
- Using a large knife or a flat frying utensil to, slide it under the sliced avocado, lift gently and place it on the side of the plate. Do the same for the second half.
- Season with salt and pepper and serve immediately.
- Don’t place too much emphasis on the avocado. Just slice and fan it out a little. At the end of the day the salad will all taste fantastic!
- The creamy garlic dressing is filled with garlicky goodness. Omit the salad onion if you want to reduce its strength.
- If you can’t find salad onion, you can use the bulb of a scallion or a white onion.
- You can replace broad beans with peas or edamame.
- Fresh jalapenos are super spicy but you may think ½ tsp is not enough but best to slowly add more as there is no turning back. Be sure to wear gloves when removing the seeds as it permeates the skin very quickly.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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