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Bright, refreshing cucumber tomato salad with red onion, feta cheese, and a tangy vinaigrette, perfect for summer picnics or healthy meals.
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Cucumber Crunch Salad | Chris Cooks

This is a vegetable-forward spring dish with a lot of crunch factor, featuring cucumbers, radishes, and roasted chickpeas.
Course salads
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

For the Dressing

  • 1 medium avocado, pitted and peeled
  • 2 tbsp lemon juice, fresh
  • 1/4 cup dairy-free unsweetened, unflavored yogurt alternative
  • 1/4 cup dill, fresh chopped
  • salt to taste
  • 1 tbsp honey

For the Salad

  • 6 radishes, quartered
  • 2 English cucumbers, cut into 1in pieces
  • 1/2 red onion, sliced
  • 1 cup salted, roasted chickpeas, roughly smashed
  • 1 handful cherry tomatoes

Instructions

  • To a bowl, combine the avocado and lemon juice and smash until smooth. Add the other ingredients and whisk until uniformly combined. Add the remaining ingredients, toss and serve chilled.

Notes

  • You can substitute regular Greek yogurt for the dairy-free version.