Description
Fresh pistachio crunch cucumber avocado salad with herbs and a bright ginger-lime vinaigrette for a light, crisp, and refreshing dish.
Ingredients
- Salad:
- 1 lb cocktail cucumbers (sliced)
- 2 avocados (diced)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp fresh mint (sliced)
- 2 tbsp fresh basil (sliced)
- 2–3 tbsp toasted pistachios (chopped)
- Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp white wine vinegar
- 1/2 tsp ginger paste
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Add cucumbers, avocado, and red onion to a large bowl.
- Whisk olive oil, lime juice, vinegar, ginger paste, salt, and pepper together.
- Pour dressing over salad and gently toss to combine.
- Fold in mint and basil.
- Top with toasted pistachios just before serving.
Notes
- Use firm but ripe avocados for best texture.
- Toast pistachios for extra crunch and flavor.
- Dressing can be made ahead up to 1 day in advance.
- Best served fresh for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean