Cucumber and Avocado Salad

We’ve had a very rainy summer thus far and the cucumbers are coming in fast.  This salad highlights the crisp coolness of cucumbers by contrasting with the creamy richness of avocado.  The proportions for this recipe are not exact, so make adjustments according to taste and your abundance of cucumbers.

The secret to a delicious and crispy cucumber salad is to salt them before adding to your recipe.  Prep the cucumbers by peeling, seeding and chopping them to bite size.  Place them in a colander or on clean towels and sprinkle generously with salt.  The salt draws out water and tightens the cucumbers so they stay crisp and delicious.  Another trick is to wait until the last minute to add the avocado so that it doesn’t fall apart or get brown.  The vinegar will prevent browning to some degree, but avocado is best when really fresh.

Cucumber Avocado Salad

Fresh cucumbers ( about 4 – 6 medium size)

sea salt

1 avocado

1/4 onion or scallions

freshly ground pepper

3 Tablespoons apple cider vinegar or white wine vinegar

optional: a few cherry tomatoes and/or 1 sweet bell pepper

  • Peel the cucumbers and slice them end to end.  Scoop out the seeds with a spoon.  This is not necessary if you’re using very small cukes.  Chop them to bite size pieces and place in a colander over a bowl.
  • Sprinkle on 2- 3 teaspoons of salt and mix in really well so each bit has some salt.
  • Leave to drain for at least 15 minutes and up to an hour.
  • Discard the liquid, pat the cucumbers dry on a clean towel and place in a bowl.
  • Slice the onion very thin (I use a mandolin) and combine with the vinegar and some black pepper in the bowl.  Mix well so the onion is in contact with the vinegar.  Refrigerate until ready to serve.
  • When you are ready to serve the salad, wash the avocado, slice it open, cut it in cubes while still in the peel, then scoop it out with a spoon.  Mix into the salad gently.  Add tomatoes or chopped bell peppers if using.

More cool recipes for hot summer days:

Cool Cucumber Soup

Gazpacho

Perky Pickles

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Cool Cucumber Soup

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A garden to walk in and immensity to dream in – what more could he ask?  A few flowers at his feet and above him the stars.’ – Victor Hugo

This is the time of year when gardening is a pure pleasure.  It is that magical time in between spring and summer when everything is still lush, green, and full of promise.  Flowers are blooming, bees are busy doing their work, and the first of my favorite summer vegetables are coming in.  Cucumbers are absolutely the best when they are small and fresh off the vine.  My son loves pickles, so most of ours go into mason jars, but this year I tried something new.

Refreshing cucumber soup is so easy to make!  Just remember to blend the soup and chill for at least 8 hours before serving.  After a long rest in the refrigerator, the soup will be creamy and thick and delicious.  This soup is a wonderful appetizer since it is so light, or you can serve it with some sourdough bread sliced thin.  Absolutely yummy.

Cool Cucumber Soup

2 cups cucumber – peeled, seeded and roughly chopped

1/4 cup sweet white onion or scallion – roughly chopped

juice from 1/2 lime or lemon

3 Tablespoons plain greek yogurt

3 Tablespoons extra virgin olive oil

fresh dill to taste – about 1 large piece

1/4 teaspoon salt

freshly ground black pepper

You will need about 4 or 5 small to medium cucumbers for this recipe, but the amounts do not have to be exact.  Wash, peel and seed the cucumbers.  To get the seeds out, slice them into long quarters and slide the knife down on an angle (see the picture above).  Place all the ingredients in a blender, food processor or smoothie maker and blend until everything is very well incorporated and smooth.  Pour the soup into a container, cover tightly and refrigerate for at least 8 hours or overnight.  Serve cool with a garnish of fresh dill.  Let me know if you try this recipe!