Cucumber Avocado Salad with Miso
Cucumber Avocado Salad — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. A swirl of white miso deepens the umami.
Ingredients
- 2 wholecucumbers
- 2 wholeavocados
- 1/4 cupred onion
- 2 tbsplime juice
- 1/4 cupcilantro
- 2 tbspolive oil
- 1 tbspwhite miso
Instructions
- 1
Prep all vegetables: cucumbers, red onion.
- 2
Cook cucumbers according to package directions or until tender.
- 3
Whisk the dressing ingredients in a small bowl.
- 4
Combine everything in a large bowl and toss to coat.
- 5
Season to taste with salt, pepper and a squeeze of lemon.
- 6
Whisk a tablespoon of white miso into the cooking liquid for a savory finish.
Cook's tip
Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.
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