Cucumber-Avocado Salad with Honey-Lemon Vinaigrette is your go-to salad to get you in the mood for spring. The crunchy-creamy cucumber and avocado combo paired with a zingy, easy-to-make dressing couldn’t be more delightful.
With a hint of spring in the air, I couldn’t resist making a fresh and fabulous cucumber salad. Cucumber-Avocado Salad with Honey-Lemon Vinaigrette checks so many boxes!
What do you want to enjoy eating on a warm day? My original plan was to make a Mushroom Bolognese recipe (coming soon), but with the sun shining and the birds chirping, I couldn’t resist making a tasty salad.
Cucumbers paired with avocado and an amazing homemade dressing give this salad the creamy, crunchy and zesty flavor you’re looking for. You’ll love the pieces of bell pepper, red onion, and Feta cheese tossed into the mix.
Trust me…when the time comes that you’d like another crunchy cucumber salad, try my Sweet and Tangy Cucumber Ribbon Salad. You’ll love it, for sure.
And when you need something to keep you hydrated? Try this refreshing Lemon, Cucumber & Cilantro Infused Water. So. Good!
I had a few orange bell peppers in the fridge to put to good use, and I did. The pretty color and crisp crunch made them the perfect addition to this salad.
I can imagine eating this salad all summer with a variety of ingredients making an appearance. Think tomato season! How about some fresh peas? Don’t forget that fresh golden corn.
Cucumber-Avocado Salad with Honey-Lemon Vinaigrette is a great “right now” salad, and it will be your go-to all season, and beyond!
I am a huge avocado fan, so anytime I can add it to a dish, I do. You might have seen my recent post for Greek-Style Avocado Toast? What a great open-faced sandwich!
Cucumber-Avocado Salad with Honey-Lemon Vinaigrette
Let’s get back to this salad loaded with cukes and avocados, shall we? The Honey-Lemon Vinaigrette is so easy to make, and you’ll probably end up with a bit extra – perfect for your lunchtime green salad tomorrow. It really doesn’t get any easier to make, with just four ingredients and some salt and pepper.
The final touch? Crumbles of Feta cheese tossed into the mix. The slightly salty flavor pairs well with this salad.
Wondering how to keep avocados from browning before their time? I’ve got you covered!
How to Keep Avocados from Browning
In my opinion, there’s nothing worse than looking at browned slices or cubes of avocado on your plate. I want to see that pretty green color!
If you’ve ever been slicing and dicing avocado, you know that you have to act (or eat) fast if you want to keep it green.
Without getting too technical, avocados turn brown when oxygen hits its flesh.
What can you do to keep that soft, green avocado, green? It’s easy: squeeze a little lemon or lime juice over the flesh of your lovely avocado. The citric acid in lemons and limes help to keep those avos vibrant green and appealing.
Chances are high that you’ll be able to include a little lime or lemon with whatever you’re serving with avocado, amiright?
Now that you know how to keep your avocados green and the sun is shining more than it has been, what are you waiting for?
Mix up a bowl of Cucumber-Avocado Salad with Honey-Lemon Vinaigrette. The flavors and textures of this salad are amazing! You’ll want to serve this salad all season.
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 7 review(s)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey, more to taste
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and black pepper to taste
- 1-1/2 medium cucumbers, peeled, cut into 1/4-inch slices, then quartered
- 2 avocados, peeled with pits removed, cubed
- 1 small orange bell pepper, pith and seeds removed
- 2-3 tablespoons red onion, minced
- 6 tablespoons Feta cheese, crumbled
- 1 teaspoon fresh parsley leaves, torn
- Combine all the ingredients and whisk to mix.
- Season with salt and black pepper to taste.
- Set aside, stirring well before using.
- Combine the cucumbers, avocados, bell pepper, and onion in a serving bowl and toss to combine.
- Add the Feta cheese and parsley and gently toss.
- Stir the vinaigrette and pour about half over the salad.
- Toss to combine. Add more to taste.
- Serve immediately.