Cilantro Cucumber Salad With Avocado & Pickles

Introduction

This salad is a vibrant celebration of crisp textures and bright flavors, perfectly balancing the cool crunch of cucumber with creamy avocado and the sweet tang of pickles. You’ll love the surprising combination of fresh herbs and savory toppings that makes every bite interesting. It’s an incredibly versatile side dish that’s both refreshing and satisfying.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1 large English cucumber, peeled and chopped (about 320 grams)
1 large ripe avocado, peeled and chopped (about 220 grams)
2 large green onions or spring onions, chopped
1 cup fresh cilantro leaves, chopped (about 25 grams)
1/2 cup bread and butter pickles, chopped (70 grams)
1 cup cloves or broccoli sprouts (optional) (30 grams)
1/4 cup Roasted and salted sunflower seeds (35 grams)
2 teaspoons lemon juice (or more to taste)
1 tablespoon extra virgin olive oil
Salt to taste
1/2 cup chopped hard cheese (optional)

Instructions

Prepare all vegetables and toppings as specified in the ingredients list: peel and chop the cucumber, peel and chop the avocado, chop the green onions, chop the cilantro, and chop the bread and butter pickles. If using, measure out the cloves or broccoli sprouts and chop the hard cheese.
In a large mixing bowl, gently combine the chopped cucumber, avocado, green onions, cilantro, bread and butter pickles, and the optional cloves/broccoli sprouts.
Drizzle the salad with the lemon juice and extra virgin olive oil.
Toss the salad very gently to combine, taking care not to mash the avocado.
Taste the salad and add salt as needed, keeping in mind the pickles and sunflower seeds are already salted.
Just before serving, sprinkle the salad with the roasted sunflower seeds and the optional chopped hard cheese.

Variations

For a main course, serve the salad over a bed of cooked quinoa or brown rice.
Transform it into a wrap filling by adding a scoop to a large lettuce leaf or whole-wheat tortilla.
Create a creamier, no-oil dressing by blending a few of the avocado pieces with the lemon juice.
For a heartier version, swap the sunflower seeds for an equal amount of roasted, salted pepitas.

Tips for Success

Chop the avocado last and add it just before tossing to prevent it from browning excessively.
Gently fold the ingredients together instead of stirring vigorously to maintain the distinct texture of each component.
If preparing ahead, combine all ingredients except the avocado, lemon juice, oil, and seeds. Add those just before serving.
Use a serrated knife to easily chop the soft avocado without mashing it.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 1 day; note that the avocado will soften and the cucumbers may release water. This salad is best served fresh and is not suitable for reheating.

FAQ

Can I use regular cucumbers instead of English?

Yes, but you may want to scoop out the watery seed core after chopping to prevent the salad from becoming too soggy.

What can I substitute for bread and butter pickles?

You can use a different sweet pickle variety, like gherkins, or even a tangy dill pickle, but the flavor profile will change.

What type of hard cheese works best?

A salty, crumbly cheese like feta, cotija, or aged cheddar works very well with the fresh flavors.

I don’t like cilantro. Can I omit it?

Yes, you can simply leave it out. Fresh parsley or dill would not be a direct substitute per the fixed ingredients list, but could be used in a variation.

Why is there a 30-minute cook time for a no-cook salad?

This time likely accounts for optional steps like toasting the sunflower seeds if they are not pre-roasted, or for allowing flavors to marinate if you choose to let the salad sit before adding the avocado and seeds.

What are “cloves” in the context of this salad?

This is likely a typo for “cloves” meaning “sprouts,” as written. Broccoli sprouts are a common salad addition. If you cannot find them, you can simply omit this optional ingredient.