• Guacamole
• Salad
• Avocado Face Mask

• Folate
• Vitamin B6
• Manganese

Cucumber Avocado Salad

There’s something irresistibly refreshing about the combination of creamy avocado and crisp cucumber. This salad is light, full of simple, vibrant flavours, and perfect for a sunny lunch, picnic, or as a side for grilled dishes. Easy to make and delightful to eat.

Ingredients

• 1–2 ripe avocados, cut into medium chunks
• 1 English cucumber, sliced lengthways and then crossways into 0.5 cm pieces
• 15–30 ml finely diced red onion (approx. 1–2 tablespoons)
• Olive oil, to taste
• Salt and freshly ground black pepper, to taste
• Juice of 1–2 limes
• A pinch of dried oregano (optional)

Method

1. Combine the main ingredients:Place the avocado, cucumber, and red onion in a bowl. The creamy avocado against the crisp cucumber creates a satisfying texture.
2. Add olive oil:Drizzle with olive oil and gently fold the ingredients together. Use light, careful movements to keep the avocado chunks mostly intact.
3. Season:Add a pinch of salt and freshly ground black pepper. Pour over the lime juice and fold gently to combine.
4. Adjust to taste:Taste and add a little more olive oil if you prefer a silkier texture. The goal is a creamy salad that still showcases chunky, fresh avocado pieces.
5. Add herbs & serve:Sprinkle with a pinch of dried oregano for a subtle herbal note. Serve immediately to enjoy the flavours at their freshest.