I’ve never liked cucumber as much as I do right now. This dilly cucumber salad has been my go-to dish for weeks, and I want to share it with the world!! Especially all of the cucumber haters.
See, I used to be a cucumber hater myself. In an effort to get me to eat more veggies, my mom would make me eat them before dinner. A lil’ appetizer I guess. The only way I’d get them down is if they were sprinkled with salt. Even then I hated them. You can’t deny the fact that they’re pretty bland. If only my mama had had the internet to look up a recipe that would’ve given cukes more flavor and flair.
This recipe is bringing all of that! It is the most refreshing summer salad, summer appetizer, or summer side dish. Actually, it also makes for a delicious topping for vegan burgers (especially beet black bean burgers). The creaminess from the avocado, meets the sweetness of the peach, mingles with the sharpness of the red onion, dances with the sweet herbal aroma of dill. Add the acids, a little heat, and a dash of salt, and you’ve got yourself a stellar creation.
This summer cucumber salad is begging for you to take it to a 4th of July cookout, BBQ, or on a picnic to the beach. Like I mentioned before, it really enjoys being served atop veggie burgers. One of my favorite ways to enjoy it is with white beans or lentils stirred in. It’s also terrific on toast.
Let me know how you like it!! p.s. I’ll be back this Friday with another recipe for your 4th of July celebration. Don’t miss it 🙂
Cucumber, Avocado & Peach Salad
- 2 large cucumbers peeled and seeds removed, and diced into 3/4 centimeter thick cubes
- 1 ripe peach diced like the cucumber (keeping or removing the peel is up to you. I leave it)
- 1 ripe avocado flesh diced like the cucumber
- 1/4 cup red onion minced
- 1/4 cup fresh dill chopped
- 1/2 tbsp apple cider vinegar plus a splash for good measure
- 1 tbsp lemon juice
- 3/4 tsp sea salt
- 1/4 tsp cayenne pepper
- Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
- Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.