Cucumber Salad with Fresh Dill & Mint

Name: Cucumber Salad with Fresh Dill &amp; Mint
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 large ripe avocado*, mashed ((1/4 avocado yields ~2 ½ Tbsp or 40 g mashed)); 2 Tbsp olive oil ((if oil-free, sub more mashed avocado)); 3 Tbsp white balsamic vinegar*; 1/4 tsp each sea salt and black pepper; 2 large cucumbers; 1/4 cup freshly chopped mint; 1/4 cup freshly chopped dill; 1 batch Crispy Baked Chickpeas ((optional // or ~1 cup store-bought crispy chickpeas)); 1/4 cup vegan feta crumbles

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Minimalist Baker

cucumber salad

Ingredients

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1/4 large ripe avocado*, mashed ((1/4 avocado yields ~2 ½ Tbsp or 40 g mashed))2 Tbsp olive oil ((if oil-free, sub more mashed avocado))3 Tbsp white balsamic vinegar*1/4 tsp each sea salt and black pepper2 large cucumbers1/4 cup freshly chopped mint1/4 cup freshly chopped dill1 batch Crispy Baked Chickpeas ((optional // or ~1 cup store-bought crispy chickpeas))1/4 cup vegan feta crumbles

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Instructions

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Step 1

If serving with crispy chickpeas (optional), prepare them at this time.

Step 2

Meanwhile, add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.

Step 3

Peeling the cucumbers is optional — we like peeling them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze these and save them for green juice and smoothies). Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.

Step 4

Divide between serving plates/bowls right away and (optionally) top with crispy chickpeas and vegan feta.

Step 5

Best when fresh as the cucumber will release moisture and the avocado will turn brown if kept for more than 24 hours. Not freezer friendly.