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Fresh Cucumber and Avocado Salad

This salad combines crisp, freshly sliced cucumbers with creamy, ripe avocados, tossed together to create a light and refreshing dish. It requires minimal preparation, focusing on chopping and mixing, resulting in a colorful, tender salad with a smooth and crunchy texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably garden-fresh or firm variety
  • 2 ripe avocados firm but ripe for easy slicing
  • 1 tablespoon olive oil optional, for dressing
  • to taste salt preferably flaky sea salt
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon or salad tongs

Method
 

  1. Wash the cucumbers thoroughly under cold water. Using a chef's knife and cutting board, slice the cucumbers into thin rounds approximately 1/8 inch thick. Set aside in a large mixing bowl.
    2 medium cucumbers
  2. Cut the avocados in half lengthwise, remove the pits, and peel. Slice the flesh into thin, even pieces or chunks, then add to the bowl with the cucumbers.
    2 ripe avocados
  3. Add olive oil, salt, and black pepper to the bowl. Toss gently with a spoon or salad tongs until all ingredients are evenly coated and combined.
    1 tablespoon olive oil, to taste salt, to taste black pepper
  4. Serve immediately on a platter or individual bowls. The salad should appear colorful with green cucumber slices and creamy avocado pieces, with a light dressing coating everything evenly.

Notes

For added flavor, consider adding fresh herbs like dill or mint. This salad is best enjoyed fresh and can be stored briefly in the refrigerator for up to one hour before serving.