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Avocado, Cucumber and Cabbage Salad

Author
Cookinero 4 Apr 2025
7660
Avocado, Cucumber and Cabbage Salad

Gathered all your strength and went on a diet, but the recipes of "healthy eating" do not appeal? Light salad of avocado, cucumber and cabbage is rushing to the rescue! Delicious, nutritious, full of vitamins and minerals salad will give a feeling of lightness and pleasant satiety. Juicy fresh cucumber, crispy cabbage, ripe nutritious avocado and all this under your favorite dressing of sunflower oil and sesame seeds. Bon appetit!

How to cook Avocado, Cucumber and Cabbage Salad

Step 1

Avocado, Cucumber and Cabbage Salad

Shred the cabbage and place it in a deep salad bowl.

Step 2

Avocado, Cucumber and Cabbage Salad

Cut the cucumber into rings.

Step 3

Avocado, Cucumber and Cabbage Salad

Peel the avocado. Using a wide knife, cut the avocado lengthwise to the pit, hold the berry with both hands and twist the two halves in opposite directions to separate one half from the pit. Using a tablespoon, separate the flesh from the skin. This should be easy with a ripe fruit. Cut the avocado into half rings.

Step 4

Avocado, Cucumber and Cabbage Salad

Mix all ingredients in a deep salad bowl, season the salad with sunflower oil and sprinkle with sesame seeds. Add salt and pepper to taste and mix all ingredients thoroughly again. Enjoy!

Avocado, Cucumber and Cabbage Salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can use olive oil, avocado oil, or any mild-flavored oil you prefer. Each will add a slightly different taste to the salad.
This salad is best eaten fresh but can be stored in an airtight container for up to 1 day. The avocado may brown slightly, so squeeze a little lemon juice over it to help preserve its color.
Yes! This salad is naturally low in carbs, as it features avocado, cucumber, and cabbage—all low-carb ingredients. Just be mindful of portion sizes if tracking macros.
Absolutely! Grilled chicken, shrimp, chickpeas, or cubed tofu would pair well with the fresh flavors of this salad.
Try pumpkin seeds, chopped nuts, or even hemp seeds for a crunchy garnish with similar texture and nutritional benefits.
You can prep the veggies ahead, but add the avocado and dressing just before serving to prevent sogginess and browning.
Yes! This recipe is naturally vegan as long as you use plant-based oil (like sunflower or olive oil) and skip any non-vegan add-ons.
Add a pinch of red pepper flakes, a dash of hot sauce, or finely chopped jalapeños for a spicy kick.
It’s great as a light lunch, a side dish for grilled meats, or even stuffed in a wrap for a portable meal.

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