Go Back
Print
Smaller
Normal
Larger
Copycat Erewhon Cucumber Avocado Salad
Print Recipe
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Servings
4
Ingredients
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!