Avocado salad
HB-6032 · Hand-built original · Western
A simple avocado salad of sliced ripe avocado and cucumber rounds with red onion, dill and cilantro, dressed with lime juice and olive oil and a pinch of chilli flakes.
WesternSide Salad10 minServes 4190 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: big ripe avocados
Servings:4quantities adjust to match
Ingredients
- 2 big ripe avocados (cut into quarters then 0.4" slices)
- 3 cucumbers ( ~7" long, sliced into 1/6" rounds )
- 1/4 red onion (finely sliced)
- 2 tbsp dill (finely chopped, optional recommended )
- 2 tbsp coriander/cilantro leaves, roughly chopped, optional recommended
- 3 tbsp extra virgin olive oil
- 3 tbsp lime juice (or lemon juice (or more, adjust to taste!))
- 1/4 tsp chilli flakes / red pepper flakes
- 1/4 tsp black pepper
- 3/4 tsp cooking / kosher salt
Method
- Slice the avocados into quarters and then into slices about ½ in thick, and cut the cucumbers into rounds about ⅛ in thick.
- Put the avocado, cucumber and finely sliced red onion into a large bowl, scattering the dill and cilantro over them if you are using the herbs.
- Drizzle the lime juice and extra virgin olive oil over the salad and sprinkle on the cooking salt, black pepper and chilli flakes.
- Toss everything gently with your hands, easing the avocado slices apart as you go so they stay in pieces rather than mashing.
- Taste a cucumber round, add more lime juice if the salad wants extra sharpness, then tumble it into a serving bowl and take it straight to the table.
Prep: 10 min · Total: 10 min
Nutrition (per serving, where published)
190 kcalCalories
2.9 gProtein
13.3 gCarbs
15.6 gFat
1.6 gSaturates
0.6 gFibre
0.5 gSugars
11 mgSodium
0 mgCholesterol
809 mgPotassium
60 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data