My sister and her daughters were coming over the other day to grill, and I wanted some good, cool, summery sides to serve with our dinner. My mom makes a creamy cucumber salad with mayo that was a summer staple when we were growing up and I wanted a new salad to mimic that one.
I’m not a fan of using vegan mayo, and a cashew dressing was not in my budget. But, avocados… I always have avocados around. And they make a wonderful base to creamy dressings. My sister tasted this cucumber salad and immediately said, “You have to bring this to holidays!”. It’s perfect for summer holidays and cookouts. It tastes a bit like our mother’s salad, just lighter and fresher.
Also, the longer you let it marinade, the more the onion flavor will come out.
- 2 medium sized cucumbers, peeled, halved the long way, and sliced
- 1/2 yellow onion, sliced into thin strips
- 3 avocados, peeled and pitted
- 1 cup almond milk
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 1 small handful of fresh basil, fresh parsley, and fresh dill (I got them from my garden, yum!)
- 1 Tbsp sea salt
- 1 tsp black pepper
Place sliced cucumbers and onions into a bowl and sprinkle with a touch of salt. Let them sit for a half hour. Meanwhile, blend all remaining ingredients to make the dressing. If it’s still a little too thick, add almond milk one tablespoon at a time. You want it smooth and creamy.
When dressing is blended, pour over cucumbers and stir to coat. Cover and place in refrigerator for a half hour, or up to overnight. Serve cold and enjoy!
A little summer cookout and Fourth of July recipe roundup for you….
Serve some fun drinks!
And a good salad, too!
Don’t Forget Appetizers…
I hope everyone has a lovely time celebrating the fourth of July!