Description
This cucumber avocado salad is a cool, creamy, and crunchy dish that comes together in just 10 minutes. It’s packed with fresh flavours, simple ingredients, and zero cooking—perfect for hot days, quick lunches, or healthy snacking. It’s vegan, refreshing, and ultra-satisfying.
Ingredients
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1 cucumber (approx. 10.5 oz)
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1 avocado (approx. 7 oz)
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1 tbsp coconut aminos
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1 tsp ginger paste
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1 tsp olive oil
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2 tsp everything bagel seasoning
Instructions
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Slice the cucumber into 1/4 inch thick rounds and then quarter them. Add to a mixing bowl.
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Halve, pit, and dice the avocado. Add to the same bowl.
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In a small bowl, whisk together coconut aminos, ginger paste, and olive oil until smooth.
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Pour the dressing over the cucumber and avocado. Stir gently to avoid mashing the avocado.
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Add everything bagel seasoning and stir again lightly. Sprinkle a little extra seasoning on top before serving.
Notes
Chill the cucumber for extra crunch.
Use tamari or low-sodium soy sauce as a substitute for coconut aminos.
Add lime juice for brightness or lemon juice to preserve avocado color.
Best served fresh, but leftovers can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan / Fusion