herb salad with creamy cucumber dressing

Avocado acts as the creamy base for this fresh, homemade dressing. Hints of cucumber shine through the dressing as does the lemon juice, giving it a well-rounded, bright flavor.

Creamy Cucumber Dressing
1 avocado
1/3 English cucumber, seeded and chopped
1 handful fresh flat-leaf Italian parsley, chopped
1 scallion, white and light green parts, chopped
1 clove garlic, chopped
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Mixed salad greens
1 cup assorted fresh herbs (parsley, basil, thyme, chives)
4 radishes, thinly sliced
2 hard-boiled eggs, chopped, for garnish

  1. Cut avocado in half and remove pit. Using a tablespoon, scoop out avocado flesh and place in a bowl of a food processor. Add cucumber, parsley, scallion, garlic, lemon juice, and olive oil. Season with salt and pepper. Blend until completely smooth, scraping down sides as needed. Taste for flavor and adjust as desired. Transfer to a serving bowl and set aside.
  2. Place salad greens and herbs in a large bowl. Gently toss with 1/2 of dressing. Add radishes and chopped eggs and serve with remaining dressing.

Serves 4.

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