Introduction
This salad is a celebration of crisp, cool vegetables and creamy avocado, all brought together by a bright and tangy homemade dressing. You’ll love the perfect balance of sweet honey, sharp mustard, and fresh lemon juice that makes every bite sing. It’s an effortless yet impressive dish that works as a light lunch or a stunning side.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes (marinating/chilling time)
Total Time: 40 minutes
Servings: 3
Ingredients
- 5 mini cucumbers – sliced (or sub 2 normal sized ones)
- 1 ripe avocado – diced
- 1 jalapeno – minced with seeds removed (omit if sensitive to spice)
- 1 bunch dill – finely chopped
- 2-3 medium sweet peppers (sub bell pepper if desired)
- 1/4 cup olive oil
- 2 lemons – juiced
- 1 tablespoon honey
- 1 garlic clove – minced
- 1 teaspoons mustard
- pinch salt – to taste
- pinch black pepper – to taste
Instructions
- In a large salad bowl, combine the sliced cucumbers, diced avocado, minced jalapeno, chopped dill, and sliced sweet peppers.
- In a small bowl or jar, prepare the dressing by whisking together the olive oil, lemon juice, honey, minced garlic, mustard, salt, and black pepper until well emulsified.
- Pour the dressing over the salad ingredients in the large bowl.
- Gently toss the salad until all components are evenly coated with the dressing. Be careful not to mash the avocado.
- Allow the salad to sit for 20-30 minutes before serving to let the flavors meld. This resting time is included in the “Cook Time.”
Variations
- Deconstructed Style: Serve the dressing on the side for dipping, arranging the vegetables and avocado attractively on a platter.
- Grain Bowl Base: Spoon the finished salad over a bed of cooked quinoa or farro to turn it into a hearty meal.
- Protein Power: Top with grilled shrimp, flaked salmon, or chickpeas to add a satisfying protein element.
- Herb Swap: Experiment with other soft herbs like mint or cilantro in place of the dill for a different flavor profile.
Tips for Success
- For the best texture, dice the avocado last and add it just before dressing to prevent browning.
- To easily juice the lemons, roll them firmly on the counter before cutting to break down the internal membranes.
- Taste the dressing and adjust the salt, pepper, or honey to your preference before adding it to the salad.
- If using regular cucumbers, consider peeling them if the skin is thick or waxy, or slice them thinly for easier eating.
Storage & Reheating
FAQ
Can I make this salad ahead of time?
You can prep the vegetables and make the dressing separately up to a day ahead, but combine them no more than an hour before serving for the best texture.
What can I substitute for honey?
Maple syrup or agave nectar are excellent vegan-friendly alternatives.
Is this salad spicy?
It has a very mild kick from the jalapeno with seeds removed. For no spice at all, simply omit the jalapeno.
My dressing seems too thick. What should I do?
The dressing will thicken when chilled. Simply let it sit at room temperature for a few minutes and whisk in a teaspoon of warm water to loosen it up.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor, but you can substitute an equal amount of bottled juice in a pinch.
What type of mustard should I use?
Dijon or a classic yellow mustard both work perfectly. Use your personal preference.
