About the Recipe
This vibrant and refreshing salad combines crisp cucumbers with creamy avocado in a tangy, herb-kissed dressing.
Prep Time:
15 minutes
Cook Time:
Serves:
4
Level:
Easy
Ingredients
• 2 English cucumbers, sliced
• 1 large avocado, diced
• 2 tablespoons fresh cilantro (or parsley), chopped
• 1 clove garlic, mashed
• 3/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Apple Babcia, Tongue Thai’d, or Plum Crazy Vinegar
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
Preparation
1. In a large mixing bowl, combine the diced cucumbers and avocado.
2. Add the chopped cilantro (or parsley) and mashed garlic to the bowl.
3. In a small bowl, whisk together the cumin, red pepper flakes (if using), olive oil, Babcia Tongue Thai’d Plum Crazy Vinegar, fresh lime juice, salt, and pepper until well combined.
4. Pour the dressing over the cucumber and avocado mixture.
5. Gently toss all ingredients until everything is evenly coated with the dressing.
6. Serve immediately for the best texture, or refrigerate for up to 2 hours before serving.
Chef’s Notes
• The Babcia Tongue Thai’d Plum Crazy Vinegar adds a unique sweet-tart flavor with subtle plum notes that complement the fresh vegetables beautifully.
• For best results, dice the avocado just before serving to prevent browning.
• This salad is naturally gluten-free and vegan.
• Red pepper flakes can be adjusted to taste or omitted entirely for a milder flavor profile.