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Cucumber Salad with Avocado Salsa

Cucumbers are a surprisingly versatile and often overlooked ingredient. When you’re on autopilot prepping a salad, you’ll probably throw a few slices in there for crunch. But here, they go from supporting role to center stage as the base of the salad. Place thick slices atop a smoky avocado salsa and top with toasted pepitas, red onion, and a sweet sesame dressing. You might as well go ahead and double up on the salsa and the dressing to use later in the week, too. Breakfast burritos and noodle night.

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Cucumber Salad with Avocado Salsa

  • Author: Misfits Market



Raw Cucumber Salad

  • 1 large cucumber, halved lengthwise, de-seeded, and sliced into half moons (about 2 cups)
  • 1/4 cup pepitas
  • 1 tablespoon red onion, finely chopped
  • Handful of cilantro, roughly chopped

  Avocado Salsa

  • 1/2 cup white onion, roughly chopped
  • 1/2 Serrano pepper, de-seeded
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt
  • 1/4 cup water
  • 1 avocado, peeled and pitted

  Asian Dressing

  • 2 tablespoons soy sauce
  • 2 tablespoons orange or pineapple juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons sesame oil
  • Pinch of chili flakes
  • Pinch of salt


  1. For the avocado salsa, put all ingredients except avocado in a food processor or blender. Blend until smooth. Add avocado and blend again.
  2. Depending on consistency, add in more water, 1 tablespoon at a time, until it’s thick but pourable. Taste and add salt as needed.
  3. Whisk all of the dressing ingredients in a bowl until well combined.
  4. Put cucumber slices in a bowl and top with 1/3 cup of the dressing. (The remaining dressing can be stored in an airtight container in the fridge for up to a week.) Toss to cover.
  5. Add avocado salsa to a plate or a bowl. Cover with dressed cucumbers, pepitas, red onion, and cilantro leaves. Serve immediately.

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