Copycat Erewhon Cucumber Avocado Salad

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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
Course Salad
Servings 4


  • 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


  • 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!

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