Crunchy, tangy cucumber salad with fresh dill and mint! Optional crispy chickpeas add protein to this delicious summery side dish. Just 7 ingredients, 1 bowl, and 15 minutes required!
If serving with crispy chickpeas (optional), prepare them at this time.
Meanwhile, add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.
Peeling the cucumbers is optional — we like peeling them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze these and save them for green juice and smoothies). Then cut the cucumber into 1/4-inch-thick slices. Add the cucumber, mint, and dill to the bowl and mix well.
Divide between serving plates/bowls right away and (optionally) top with crispy chickpeas and vegan feta.
Best when fresh as the cucumber will release moisture and the avocado will turn brown if kept for more than 24 hours. Not freezer friendly.
Video
Notes
*The avocado helps the dressing coat the cucumbers better. We tested without it and while it works, we strongly preferred the version with avocado. *We tested with apple cider vinegar but preferred white balsamic vinegar because of its natural sweetness. If using apple cider vinegar, add 1 ½ teaspoons maple syrup to match the sweetness of white balsamic vinegar. *Inspired by the local cucumber salad at Bar Acuda in Hawaii. *Nutrition information is a rough estimate calculated without optional ingredients.