Imagine strolling through the aisles of that famous grocery store, known for its amazing health food offerings. And let me tell you about one of my absolute favorites: their refreshing cucumber and avocado salad with a zesty lemon and sumac dressing. It’s seriously divine. Now, I’ve whipped up my own version, and trust me, it’s just as incredible, if not better! And the best part? It’s gluten-free, vegan-friendly, and perfect for summertime!
This salad is all about that perfect crunch, tangy goodness, and a dressing that will make your taste buds dance with joy. I promise you’ll fall in love with it! It’s the ultimate summer salad, and I’m so excited for you to try it out on your own table this season.
Here’s what you’ll need:
Copycat Erewhon Cucumber Avocado Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
Ingredients
Scale
- 6 Persian Cucumbers (sliced into coins)
- 1 cup Radicchio (chopped)
- 1/2 Red Onion (finely sliced)
- 1/2 cup Parsley (finely chopped)
- 1 cup Cherry Tomatoes (halved)
- 2 Avocados (chopped)
For the dressing:
- 1/3 cup Extra Virgin Olive Oil
- Juice of 1 Lemon (feel free to use 2 lemons for extra tanginess!)
- 1 tablespoon Sumac
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- Chop up all your salad ingredients and toss them into a large bowl.
- In a small bowl, whisk together all the dressing ingredients until well combined.
- Pour the dressing over your salad and give it a good toss until everything is nicely coated.
- Taste and adjust the seasoning with a bit more sea salt and black pepper if needed.
- Once everything is mixed up, serve and savor every bite! Any leftovers can be stored in the fridge for up to three days. Enjoy!
