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Cucumber Avocado Salad

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Cucumber Avocado Salad

Our cucumber avocado salad is a simple, fresh, and nutrient packed option for these newly hotter days. Just a bit of chopping and mixing and you’ll have the perfect snack or meal to bring along on all your daily adventures. 


Model Meals' Chef Paul Barbosa making Cucumber Avocado Salad



3 large cucumbers

2 avocados

1 small shallot (or red onion)

2 lemon

1/3 cup extra virgin olive oil

1 small bunch parsley, cilantro, or herb of choice

3 cups any salad greens (arugula, spinach, spring mix, etc)

Cucumber Avocado Salad


Start by chopping the parsley and herbs. Put the herbs into a medium sized bowl.  Finely dice the shallot (you can use red onion instead if you prefer). Add the shallot to the bowl.  Cut the lemons in half and squeeze them over the bowl, using your hand as a strainer or a fancy citrus squeezer if you’re bougie like that. Add the olive oil and whisk the mixture to combine all ingredients. 


Grab your cucumbers. Behave. Cut your cucumbers lengthwise, and then into bite-sized pieces and add to the bowl. 


Lastly, grab your ripe avocados and use a knife to cut around the whole avocado in order to halve it. Pull the halves apart, remove the pit and the skin and dice into bite-sized pieces. Add avocado to the bowl.


Mix all ingredients, gently so you don’t accidentally make cucumber guacamole salad. Add salt and pepper to taste and serve over fresh greens or eat straight from the bowl.

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