Our favorite Cucumber-Pepper Salad boasts a refreshing medley of crisp cucumbers, sweet mini peppers, and creamy avocados, all tossed in a delicious tangy dressing. With minimal preparation time and a colorful presentation, this salad is sure to become a go-to favorite in your recipe rotation.
3cupsthinly sliced cucumbers(~2 English cucumbers) (Note 2)
2cupsthinly sliced mini peppers(~8-10 peppers) (Note 3)
2smallripe avocados,diced (~1-1/2 cups) (Note 4)
Instructions
DRESSING: Combine all the dressing ingredients in a small wide-mouth resealable jar. Season to taste (I add ¾ tsp salt and ⅛ tsp pepper). Add lid and shake well to combine. Refrigerate until ready to use.
SALAD: Wash, thoroughly dry, and prep the veggies. Add thinly sliced cucumbers, thinly-sliced peppers, and diced avocados to a large bowl. Shake the dressing again and drizzle it on. Gently toss to combine. Taste and adjust seasonings to personal preference. Enjoy promptly.
Video
Notes
Note 1: Rice vinegar: Often labeled rice wine vinegar--it's all the same product. Make sure to use unseasoned vinegar, as the seasoned varieties contain added salt and sugar. Note 2: Cucumbers: Our top choice for this Cucumber-Pepper Salad is to use mini cucumbers or English/Persian cucumbers. These cucumbers are ideal due to their fewer seeds, thinner skin, consistent texture, and superior flavor.Note 3: Peppers: Mini peppers have a sweeter, milder flavor compared to their larger bell pepper counterparts--that's why they're perfect for this salad. Thinly slice up to the seeds then discard the tops and seeds.Note 4: Avocados: Perfectly ripe avocados are essential for this salad. To tell if the avocados are ready, gently press the avocado. A ripe/ready avocado will yield slightly under pressure but still feel firm. Avoid overly soft avocados, as they may be overripe and have a mushy texture.