It is my firm belief that if you add avocado to any food item, it can instantly transform a dish from something ordinary to extraordinary. For example…
Regular Toast: Meeh. Toast with Avocado: Obviously.
Regular Deviled Eggs: Church basement food. Deviled Eggs with Avocado: Gourmet delicacy.
Regular Turkey Sandwich: What your mom packed in your lunch bag that you begrudgingly picked at before moving on to your Snack Pack. Turkey Sandwich with Avocado: Adult food porn that leads to instant salivation when you see it listed on a restaurant menu.
And cucumber salad is no exception to this rule. Adding avocado instantly refreshes this springtime classic. The Avocado Cucumber Salad recipe is a healthy twist on the traditional cucumber salad. Instead of using mayo, I’ve replaced it with plain Greek yogurt and creamy avocado.
For the Avocado Cucumber Salad, I would recommend using English Cucumbers because they are less watery, which helps give this dish its creamy consistency. However, you could easily make this with regular cucumbers from your garden or the store. I would just compensate by adding a little extra yogurt and avocado. There are also a lot of Greek yogurts out there on the market, and I choose to use FAGE. Spending 5 months in Greece makes you
a little A LOT particular about your Greek yogurt, and FAGE is one of the only brands that you can find in the U.S. that you also see in Greece. It’s what I ate while I was in the country, and it has the most authentic flavor and consistency.
Since I’ve started blogging, I often get asked about whether or not I purchase organic produce. I want to share that I personally do not. It’s easy to confuse organic with being healthier for you. However, it’s important to note that there are no nutritional differences between regular or organic food. Organic just refers to a method of growing food, and even organic growers have an approved list of pesticides they can use. I choose to buy my food based on nutrition, and it’s not something I feel I need to pay extra for because I know that all food in the U.S. has to pass strict safety tests. When it comes to safe produce, the best thing you can do is just make sure you rinse it.
- 3 Large Cucumbers
- 1/2 Avocado
- 3 oz. Fage Greek Yogurt
- 2.5 tbsp White Wine Vinegar
- 2 tsp Dill
- 2 tbsp Sugar
- Pepper to Taste
- Peel and slice cucumbers. Set aside.
- Cut avocado in half. In a large bowl, mash half of the avocado until creamy.
- Add greek yogurt, white wine vinegar, dill, sugar and pepper. Mix well.
- Add cucumbers and toss until thoroughly covered.
- Serve right away or chill for a few hours to let the flavors blend.
For Easy Pinning:
Tip: You can easily spice up your Avocado Cucumber Salad by adding some onion, tomato and feta cheese. Enjoy!