Introduction:
This light and refreshing cucumber salad is the perfect choice for a quick lunch or a vibrant side dish. With its crisp cucumbers, creamy avocado, and tangy pickled onions, this salad is a delightful balance of flavors and textures. Plus, it’s versatile—omit the cheese for a vegan, dairy-free option, and you have a dish that’s not only delicious but also accommodating to various dietary needs.
Ingredients:
For the Pickled Onions (Optional):
- ● 2 medium red onions, thinly sliced
- ● 5 cups boiling water
- ● 1 cup rice vinegar
- ● 1 teaspoon sugar
For the Vinaigrette:
- ● 2 tablespoons olive oil
- ● 4 tablespoons red wine vinegar
- ● 3 cloves garlic, minced
- ● 1 shallot, minced
- ● 1 teaspoon salt
- ● ½ teaspoon freshly cracked black pepper
- ● 1 teaspoon dried oregano
For the Salad:
- ● 2 large English cucumbers, sliced into thin rounds
- ● 2 ripe yet firm avocados, sliced
- ● ½ cup Casero cheese (or feta), crumbled
Instructions:
1. Pickle the Onions (Optional):
To add a tangy, slightly sweet note to your salad, start by pickling the onions. Bring about 5 cups of water to a boil. While the water heats up, peel and thinly slice the red onions. In a medium jar or bowl, combine the rice vinegar with sugar and set aside. Place the sliced onions in a fine mesh strainer and slowly pour the boiling water over them, allowing the water to drain completely. Transfer the drained onions to the vinegar mixture, stir gently, and let them rest for at least 30 minutes, or up to overnight for a more intense flavor. Store the pickled onions in the refrigerator until ready to use.
2. Prepare the Vinaigrette:
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, shallot, salt, pepper, and oregano until fully combined. Taste and adjust the seasoning with more salt, pepper, or vinegar as needed. This vinaigrette is the perfect balance of tangy and savory, making it an excellent dressing for the cucumber salad.
3. Assemble the Salad:
In a large bowl, add the sliced cucumbers and drizzle with 1-2 tablespoons of the prepared vinaigrette. Toss to ensure the cucumbers are evenly coated. Transfer the dressed cucumbers to a large salad bowl. Top with sliced avocado and pickled red onions (if using). Drizzle the remaining vinaigrette over the top and gently toss everything together. Finish by sprinkling the salad with crumbled Casero cheese or feta.
4. Serve and Enjoy:
This cucumber salad is best served fresh, as it maintains the crisp texture of the cucumbers and the creaminess of the avocado. However, you can prepare some of the components, like the pickled onions and vinaigrette, in advance for easy assembly. Enjoy this salad on its own as a light meal or serve it as a side dish to complement your favorite main courses.
Additional Tips:
- Pickled Onions: You can prepare the pickled red onions up to two weeks in advance. They add a zesty punch that enhances the salad’s overall flavor.
- Vinaigrette: Make the vinaigrette up to two days ahead. Store it in the refrigerator and give it a good whisk before using.
- Cheese: Casero cheese is a smooth, creamy option, but if you prefer a stronger flavor, feta is a great substitute. For a vegan option, simply omit the cheese.
Dietary Information:
This recipe is gluten-free and vegetarian. To make it vegan, simply skip the cheese, and you’ll still have a deliciously satisfying dish.
Conclusion:
This cucumber salad is a simple yet flavorful dish that’s perfect for any occasion. The combination of fresh cucumbers, creamy avocado, and tangy pickled onions, all brought together with a homemade vinaigrette, creates a refreshing and satisfying meal. Whether you’re serving it as a light lunch or a side dish, this salad is sure to become a favorite in your recipe rotation.