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Cucumber salad avocado eggs

Cucumber, Avocado, and Egg Salad

A tasty, light, and best of all, wholesome salad. I really love light, quick salads that come together practically on the fly—and this is one of them. The finished salad tastes very light, yet it's filling enough.

Julia M.

Recipe author

Composition / ingredients

Servings:

Avocado

Eggs

Cucumbers

Fresh herbs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 6 g

Fats 65 % 17 g

Carbohydrates 12 % 3 g

192 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make cucumber, avocado, and egg salad? Start with the eggs—they need to be hard-boiled. Cook them in boiling water for 5-7 minutes, then drain the hot water and cool them under cold water. Peel the cooled eggs.
Step 2:

Choose a soft avocado with creamy flesh. Cut it in half, remove the pit, and peel it.
Step 3:

Cut the avocado flesh into cubes and put it in a salad bowl.
Step 4:

Wash the cucumber and dice it the same way. Add it to the bowl with the avocado.
Step 5:

Cut the hard-boiled eggs into large cubes so they don't smear into the other ingredients. Add them to the salad.
Step 6:

Then add a little chopped fresh herbs—dill and green onion work well.
Step 7:

Dress the salad with mayonnaise and toss gently so you don't crush the soft ingredients. Chill it in the fridge for a bit. Before serving, transfer it to a serving bowl and bring it to the table. Enjoy!

This salad is a great pick for anyone who doesn't eat meat but still wants a hearty, wholesome, nourishing dish—all thanks to the avocado. Avocado is high in calories, but it's fine for people with diabetes or those on strict diets, since its glycemic index is just 10. It's full of healthy fats, with a very mild, pleasant taste. I love adding avocado to all sorts of salads—and sometimes I just eat it on its own. If you end up with a firm, underripe avocado, let it sit at room temperature for a couple of days to ripen and soften. To keep cut avocado from browning, sprinkle it with a little lemon juice. Avocado pairs beautifully with cucumber in a salad. If you like, you can dress the salad with sour cream or yogurt instead of mayonnaise—it's delicious either way!
It's better to make the mayonnaise yourself—it'll be tastier and healthier; there are some good homemade mayo recipes out there. You can also use sour cream or plain yogurt as a dressing, on their own or mixed with mayo in any ratio you like, which cuts down the calories.