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Overhead shot of avocado cucumber salad with another salad peeking out in the top left

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!

Course Lunch, Main, Salad
Cuisine Asian
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings, plus extra dressing
Calories 170 kcal
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. 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.

  2. To serve salad, top lettuce with sliced avocado, sliced cucumber, red cabbage, chopped peanuts, sesame seeds, and desired amount of dressing!

Recipe Notes

*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.

Nutrition Facts
Avocado Cucumber Salad with Carrot Ginger Dressing
Amount Per Serving (1 of 6 servings of dressing)
Calories 170 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 44mg2%
Carbohydrates 9g3%
Sugar 6g7%
* Percent Daily Values are based on a 2000 calorie diet.