This avocado cucumber salad is super light and refreshing! The carrot ginger dressing is incredibly flavorful, and simple to make. All you need is a blender or food processor. It’s vegetarian but super delicious with grilled chicken or seafood on top!
This might be my favorite salad that I’ve EVER eaten. And I eat A LOT of salads. I typically have some sort of salad with grilled chicken or whatever protein I have on hand for lunch, and I’ve done that for years. It’s the kind of meal that helps me get through the work day without feeling sluggish! And I just freaking love salads. Truly. So much crunch and texture!
I’m not sure if I could pick a favorite part of this salad, because I love everything in it (especially cucumbers and avocado!), but it would have to be the dressing. It’s UNREAL. I could drink it through a straw. Honestly.
It’s so silky and perfect and the best combination of tart, sweet, and gingery. With the creamy avocado and crisp veggies, it’s absolutely to die for.
It comes together super quickly in the blender, and keeps well in the fridge for a few days (if it lasts that long).
I’ve been all about the ginger lately. It’s especially good for you during cold and flu season, and there’s been a lot of that going around. I haven’t gotten sick yet (knock on wood), so maybe my ginger consumption is helping!
I added some grilled chicken to this a couple times, but grilled salmon or shrimp would be amazing here too! Or tofu to keep it vegetarian! I’m not a vegetarian but I do love tofu, especially when it’s super crispy.
Avocado Cucumber Salad with Carrot Ginger Dressing
This avocado cucumber salad is super light and refreshing! The carrot ginger dressing is incredibly flavorful, and simple to make. All you need is a blender or food processor. It's vegetarian but super delicious with grilled chicken or seafood on top!
For the dressing
- 1/3 cup + 1 tablespoon olive oil
- 1/4 cup rice wine vinegar
- 3 medium carrots, peeled and roughly chopped
- 1 1/2 inch piece of fresh ginger, peeled and roughly chopped
- juice of 1 lime
- 2 teaspoons sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon soy sauce
- pinch of sea salt
For the salad
- 1 head red leaf lettuce, chopped
- 1 avocado, pitted and sliced
- 1 cup sliced needles cucumber
- 3/4 cup shredded red cabbage
- 1/4 cup peanuts, chopped (I buy the roasted, salted variety)
- sesame seeds for garnish
Combine olive oil, rice wine vinegar, carrots, ginger, lime juice, sesame oil, honey, soy sauce, and salt in a high powdered blender and blend until smooth and creamy.
To serve salad, top lettuce with sliced avocado, sliced cucumber, red cabbage, chopped peanuts, sesame seeds, and desired amount of dressing!
*Extra dressing will keep in the fridge for up to 5 days!
*Nutrition is just for the dressing, as the toppings and serving size of salad can vary greatly.