Description
A refreshing vegetarian dish featuring cucumbers, avocados, and a creamy buttermilk dressing.
Ingredients
Scale
- 2 large Persian cucumbers (approximately 400g), sliced in half moons
- 2 large avocados (approximately 400g), sliced
- 1 bunch radishes (approximately 150g), thinly sliced
- 2 tablespoons (30ml) chopped dill
- 2 tablespoons (30ml) chopped chives
- 1/4 cup (60g) whole milk Greek yogurt
- 2 tablespoons (30ml) buttermilk
- 1/21/2 teaspoon (3g) salt, plus more to taste
- 1/41/2 teaspoon (1g) black pepper
- 1 clove garlic, grated
- 1 tablespoon (15ml) olive oil
Instructions
- Prepare the Cucumbers: Start by slicing your cucumbers thinly. They should look almost translucent when you’re done, providing a lovely crunch. Thin slices help the cucumbers soak in the dressing and keep your salad from being too watery. If you slice them too thick, the texture will not be quite as nice.
- Mix the Dressing: In a mixing bowl, whisk together your buttermilk, olive oil, Greek yogurt, dill, chives, grated garlic, salt, and black pepper until creamy. The dressing should have a nice shine and should smell fresh with the herbs. This is where the flavor foundation begins, so taste and adjust! If it feels too thick, just add a splash of water or buttermilk for a smoother consistency.
- Toss with Dressing: Put the sliced cucumbers into a bowl and drizzle that dreamy dressing over them. Make sure every slice gets a little coat to soak up those flavors. You will want to do this just before serving for the best texture, as letting them sit too long can lead to a soggy salad.
- Add Avocados Last: Slice your ripe avocados right before adding them to the salad for maximum freshness. The creamy texture of the avocados blends beautifully with the crisp cucumbers. If you prep them too early, they will turn brown, so keep an eye on that!
- Serve Immediately: Spoon the salad into bowls and enjoy right away while it is fresh and crunchy. You will love the way the flavors pop. Serving it immediately prevents the salad from becoming watery, so resist the urge to let it sit.
Notes
- Storage Tips: Store the salad fresh on the first day of making. The dressing can be stored in an airtight container in the fridge for up to 2 weeks.
- Expert Tips: Make sure to slice the cucumbers thinly for better texture. Use ripe avocados for optimal creaminess. If cucumbers release too much water, serve the salad right after mixing for the best texture. When using avocados, a splash of lemon juice can help keep them from browning quickly. If the dressing seems too thick, adding a tablespoon of water or buttermilk can achieve a smoother consistency. For the best crunch, thinly slice cucumbers to allow for more flavor absorption and a pleasant texture. If you are struggling to find Persian cucumbers, English cucumbers are a great substitute and will work well in this salad.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg