Creamy Avocado Dill Cucumber Bowl (Printable)
Creamy avocado and crisp cucumber with fresh dill in tangy yogurt topping with toasted pumpkin seeds for a light, vibrant bowl.
# What You’ll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 2 ripe avocados, diced
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh dill, chopped
→ Dressing
05 - 1/2 cup plain Greek yogurt
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - Salt and freshly ground black pepper, to taste
→ Toppings
11 - 1/4 cup pumpkin seeds (pepitas), toasted
12 - 2 tablespoons fresh chives, chopped (optional)
# How-To Steps:
01 - In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
02 - In a large mixing bowl, combine sliced cucumbers, diced avocados, red onion, and chopped dill.
03 - Pour the dressing over the vegetables and gently toss to combine, ensuring all ingredients are evenly coated.
04 - Transfer the salad to serving bowls. Sprinkle toasted pumpkin seeds and fresh chives on top before serving.
# Expert Advice:
01 -
- The yogurt dressing clings to every surface, making each bite perfectly coated without feeling heavy
- You can assemble the entire thing in the time it takes to toast pumpkin seeds
02 -
- Add the avocado last and fold it in gently so it does not turn into mush
- The salad tastes best after sitting for fifteen minutes, which lets the dill really bloom
03 -
- Use a vegetable peeler to create ribbon like cucumber slices instead of rounds for an elegant presentation
- Pat your diced avocado with a paper towel before adding it to prevent the dressing from becoming watered down