READY IN 45 mins

Tangy Cucumber and Avocado Salad

Read Reviews (182)

"Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!" — Jessie Welch

Directions

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Kitchen-Friendly View

PREP 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 26, 2005

Notice I rated the average just to be fair with the rating,I am not trying to cheat with my rating! I just needed to add something I should have mentioned which is probably why one veiwer saidit looked horrible. DON'T STIR HARD! MIX AFTER ALL INGREDIENTS ARE IN THE BOWLSO THE AVACADO STAYS TOGETHER! Thanx and enjoy my recipe!

—Jessie Welch

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Most Helpful Critical Review

Jun 29, 2005

This recipe tastes better than it looks...but only a little bit. I definetely would not reccommend this to anyone. It looked so unappetizing that I almost didn't even taste it.

—JEN611

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228 Ratings

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Aug 28, 2006

OMG THIS WAS AWESOME!! I made this at the last minute and made to recipe exactly as stated. I let it chill for about 45 minutes and it was so good, that's all I ate for dinner. I would suggest using avocados that are slightly green, so they are not too soft when you are mixing. Also, only make enough for what will be eaten at that meal. The avocado's naturally start to brown when cut and the salad is not visually appealing the next day! Good lord, this tasted delicious!! Thank you for the recipe!

—Jenski

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Jun 14, 2007

This was very good and tangy. I'd add cherry tomatoes or red pepper - just something to give it a little splash of color, since a little boring to look at.

—ONEMISSANNIE

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Jun 01, 2005

This was yummy! My husband loved it. I was looking for a recipe that I could make to use up my avocados and cilantro, yet not make guacamole. This did the trick. Definitely a keeper! Thanks for sharing.

—MBRADEN7

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Sep 03, 2008

I'm not a big fan of avocado but I had some leftover to use up and the flavours in this salad were pretty good I have to say. It is also good with the addition of a diced hard boiled egg or two. Looks great served inside a lettuce leaf 'cup'.

—Linda

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May 01, 2007

I need to try this recipe again with a riper avocado. It was not bad tasting but it didn't blow me away. I did add some cumin and red pepper to give it some kick.

—Sunny

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May 17, 2011

Fantastic summer salad! I had a tomato that I needed to use before it was bad so chopped that up and put it in, and used red onions, since I didn't have any green in stock. I used one fresh lime and a big handful of cilantro. I didn't have any fresh lemon, but it was so delicious without it. I will make this again...and again....

—*Sherri*

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Nutrition

Calories
186 kcal
9%

Carbohydrates
15.5 g
5%

Cholesterol
0 mg
0%

Fat
14.9 g
23%

Fiber
8.3 g
33%

Protein
3.1 g
6%

Sodium
157 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tangy Cucumber and Avocado Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 186
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 2.2g 11 %
Cholesterol 0mg 0 %
Sodium 157mg 6 %
Potassium 691mg 19 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 8.3g 33 %
Protein 3.1g 6 %
** Sugars 2.7g
Vitamin A 10 %
Vitamin C 41 %
Calcium 6 %
Iron 12 %
Thiamin 15 %
Niacin 19 %
Vitamin B6 21 %
Magnesium 16 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.