Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You’re going to love it!

It costs approximately $9.13 to make this kisir recipe. The recipe makes 6 servings and costs around $1.52 per serving.

What is Turkish Kisir?

Traditional Kisir salad is made up of small bulgur, red pepper paste, tomato paste, and fresh vegetables like cucumbers, onions, and tomatoes. Nothing more, nothing less.

I’ve enjoyed many different versions of kisir, and they all taste lovely. I thought, why not swap out bulgur for healthier quinoa?

By all means, I do not want to undermine the traditional kisir salad. I simply want to eat healthier. But it all comes down to personal preference. Use traditional bulgur or quinoa for a healthier and heartier twist. Honestly, it can be nerve-racking to put a modern twist on something so traditional.

What I Love About Kisir

• Serving versatility: I love this salad because you can serve it as a side or main dish. When I serve it as a main dish, I put it in lettuce leaves.
• Fresh ingredients: The chopped tomatoes, cucumbers, and parsley add a refreshing touch and bright pops of color to the salad.
• Easy to make: This recipe requires minimal prep and cooking time, making it perfect for weeknight meals or light lunches.

Again, I like to make a separate paste that contains the onions, garlic, pastes, and spices. I mix it well before transferring it to the cooked quinoa. Then, I ditch the whisk and use either my hands to massage the quinoa until seasoned well or I use a spoon.

I must say, it’s much more fun to use my hands!

Ingredients and Estimated Cost:

Recipe Cost: $9.13

Per Serving Cost: $1.52

• 1 ½ cups quinoa OR medium size bulgur wheat – $1.92
• 3 cups water – $0.00
• ½ teaspoon kosher salt – $0.01
• 2 Tablespoons pomegranate molasses – $0.32
• 1 Tablespoon tomato paste – $0.20
• 1 Tablespoon red pepper paste – $0.42
• 1 Tablespoons extra virgin olive oil – $0.24
• ½ teaspoon dried oregano – $0.12
• ¼ teaspoon dried garlic powder – $0.02
• ¼ teaspoon kosher salt – $0.01
• Pepper to taste – $0.01
• ½ cup onion – $1.62
• 1 cup tomatoes – $0.72
• 1 cup Persian cucumbers – $1.00
• ½ cup parsley – $0.44
• 10 mint leaves – $2.08

The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2024.

How To Make Kisir

1. Add the cooked and cooled quinoa to a bowl and set it aside. 

1. In a separate mixing bowl, make the kisir paste by adding pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 
2. Mix well until a thick paste-like sauce forms.

1. Next, add the paste mixture to the quinoa and mix with your hands or a spoon for 2-3 minutes to ensure every grain is fully coated. 
2. Then, add the parsley and mix to combine.

1. When ready to serve, add the chopped tomatoes and cucumbers and give it a gentle toss. 
2. Serve cold or keep it in the fridge for up to 3 days.

Variations

• Swap out the tomatoes for the sweet red pepper. I understand that not everyone likes tomatoes. In this case, red pepper will give the same look and a nice crunch.
• Use fresh mint or dried mint. Both are delicious in the dish, so use what you have!
• Use red pepper paste or tomato paste. I enjoy the combination of both. However, if you are unable to reach one of them, feel free to double up on one of them.

To Store

This is the perfect make-ahead dish to bring to any gathering. The longer it sits, the better it gets! Remember, do not add the tomatoes and cucumbers until the day of for optimal freshness. Store in an airtight container for up to 3 days.

More Salads

• Thai Cucumber Salad
• Spinach Caprese Salad
• Buckwheat Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

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2.50 from 4 votes

Kisir

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!

Course Salads

Cuisine Turkish-American

Keyword quinoa, salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 234kcal

Author Jillian

Cost $9.13

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 4 cups cooked quinoa or bulgur That's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 tbsp extra virgin olive oil
• 1 lemon zest of, juice of
• 1 cup onion (about 1 small onion) finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• ¼ tsp garlic powder or 2 cloves minced fresh garlic
• ¼ tsp kosher salt
• pepper to taste
• ½ cup chopped parsley
• 1 cup tomatoes (about 3-4 Roma tomatoes) seeds and innards removed, small dice
• 1 cup Persian cucumbers (about 3-4 Persian cucumbers) small dice

US Customary – Metric

Instructions

• Add the cooked and cooled quinoa or bulgur to a bowl and set aside. 
• Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
• Mix really well until a thick paste-like sauce forms.
• Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
• Then, add the parsley. Mix and combine.
• When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss. 
• Serve cold or keep it in the fridge for up to 3 days. 

Notes

Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.

How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.

Do you like spice? Add a diced jalapeno when you add the vegetables. 

Nutrition

Serving: 1.25cup | Calories: 234kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 133mg | Potassium: 431mg | Fiber: 5g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a delicious blend of vibrant flavors, ready in minutes.

This salad costs approximately $6.88 to make. The recipe makes six servings, and each serving costs around $1.14.

What You’ll Love About Thai Cucumber Salad

• Healthy and Light: The light dressing avoids heavy mayo or cream-based options. Peanuts and sesame seeds provide protein and healthy fats, and fresh herbs and vegetables add additional nutrients. 
• Easy Recipe: This recipe is great because it uses simple ingredients to deliver bold flavors. You can enjoy this salad by following three simple steps! After adding the ingredients to the mixing bowl and making the salad dressing, toss the two together and be ready to enjoy this delicious salad in about twenty minutes.
• Fresh Flavors: Using fresh ingredients adds to the overall taste and Asian flavors of this salad. 

Cucumber Thai Salad Ingredients and Estimated Cost

Recipe Cost: $6.88

Per Serving Cost: $1.14

• ½ cup fresh mint – $1.38
• ½ cup fresh cilantro – $0.40
• 2 green onions – $0.16
• ½ cup unsalted peanuts – $0.24
• 1 Tablespoon toasted sesame seeds – $0.18
• 2 Tablespoons avocado oil – $0.18
• 3 Tablespoons fresh lime juice – $0.09
• 2 Tablespoons rice vinegar – $0.22
• 1 Tablespoon fish sauce or hoisin sauce – $0.19
• 1 teaspoon minced garlic – $0.16
• 2 Tablespoons honey – $0.36

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Thai Cucumber Salad

***For complete recipe instructions, see the recipe card below.

1. First, whisk the avocado oil, lime juice, rice vinegar, fish sauce, minced garlic, and honey. 
2. Then, in a separate bowl, toss the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds. 
3. Finally, pour the dressing over the cucumber mixture. 
4. Toss and garnish with additional sesame seeds before serving.

Cucumber Thai Salad Recipe FAQs

What is Thai cucumber sauce made of?

It’s made with tangy lime, fish sauce or hoisin, avocado oil, and garlic.

How many calories are in a Thai cucumber salad?

This recipe has 171 calories per serving. Please see the bottom of the recipe card for more accurate nutritional information. 

How do you keep cucumber salad from getting watery?

If your salad is too watery, try adding some salt to the sliced cucumbers before adding them to the salad. The salt will help pull out the cucumbers’ excess moisture.

More Salads

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Thai Cucumber Salad

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a scrumptious blend of vibrant flavors, ready in minutes.

Course lunch, Main Dish, Side Dish

Cuisine American, Thai food

Keyword cucumber, salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 171kcal

Author Jillian

Cost $6.88

Equipment

• mixing bowls
• mixing spoon
• Whisk
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

SALAD:

• 2 English cucumbers sliced
• ½ cup red onion thinly sliced
• ½ cup fresh mint chopped
• ½ cup fresh cilantro chopped
• 2 green onions thinly sliced
• ½ cup unsalted peanuts
• 1 Tablespoon toasted sesame seeds

DRESSING:

• 2 Tablespoons avocado oil
• 3 Tablespoons fresh lime juice
• 2 Tablespoons rice vinegar
• 1 Tablespoon fish sauce or hoisin sauce whichever you like best
• 1 teaspoon minced garlic
• 2 Tablespoons honey

US Customary – Metric

Instructions

MAKE DRESSING:

• Whisk the avocado oil, lime juice, rice vinegar, fish sauce or hoisin sauce, minced garlic, and honey in a small bowl and set aside.

MAKE SALAD:

• Toss together the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds in a large bowl.
• Pour the dressing over the cucumber mixture and garnish with more sesame seeds.

SERVE:

• Serve immediately, or you can cover and keep it in the refrigerator for up to 24 hours.

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 242mg | Potassium: 312mg | Fiber: 2g | Sugar: 9g | Vitamin A: 399IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It’s loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

It costs approximately $8.78 to make this salad. The salad makes four servings for about $2.20 per serving.

Try my Sauteed Brussels Sprouts with crispy bits of Turkey for another delicious recipe using Brussels Sprouts.

I love this salad because it is full of crunch, color, and flavor. The salad is crisp and refreshing and uses simple ingredients.

It is easy to make but feels and looks fancy, making it perfect to serve during the holidays or at a dinner party. However, I also love making it on Sunday to meal prep for lunch throughout the week. 

What Kind of Brussels Sprouts Should I Use?

These young sprouts that are similar to baby cabbage are best when they are free from brown or discoloration around the edges of their leaves. Also, pick some that are not too large.

I used a bag of prewashed brussels sprouts. They were already tidy and needed very little maintenance. Slice the bottoms off, then sliced them vertically down the center. I find that this step helps the food process a bit better.

How To Make Brussels Sprouts Salad

1. First, process the Brussels sprouts in a food processor until thinly shredded, then place them in a large mixing bowl. 
2. Whisk together the lemon juice, zest, dill, poppy seeds, salt, and pepper using another bowl. 
3. Slowly whisk in the olive oil.
4. Next, drizzle the dressing over the shredded sprouts and massage with your hands until the leaves have softened. 
5. Finally, add in the cashews, cabbage, cranberries, and blueberries. Toss to combine before serving. 

***For complete recipe instructions, see the recipe card below.

The secret to this salad is to reach into the bowl with your hands and massage every leaf.

Grab them firmly. Squeeze them. Puncture the leaves. You are releasing the natural juices, making them more flexible and tender. You are forcing that dressing into every nook and cranny. Yum!

Recipe Variations

• Feel free to use fresh mint or even parsley if you do not have dill.

More Salads

• Fall Spinach Salad
• Dandelion Salad with Avocado Caesar Dressing
• Creamy Cucumber and Avocado Salad
• Spicy Buckwheat Salad with Roasted Corn
• Quinoa Kisir Salad
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad Recipe with Spinach

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5 from 5 votes

Brussels Sprout Salad

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It's loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

Course Salad

Cuisine American

Keyword brussel sprouts, salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 350kcal

Author Jillian

Cost $8.78

Equipment

• processor
• Mixing bowl
• Whisk
• measuring cups and spoon
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 24 ounces brussels sprouts
• ⅓ cup raw cashews
• ⅓ cup dried cranberries
• ½ cup fresh blueberries
• ¼ cup finely shredded purple cabbage

DRESSING

• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp poppy seeds
• ⅓ cup olive oil
• 1 Tbsp chopped dill
• 1 garlic clove, finely minced
• salt and pepper to taste

US Customary – Metric

Instructions

PREP AND SHAVE BRUSSELS SPROUTS:

• Wash and dry the Brussels sprouts.
• Slice the bottoms off, and then slice them vertically down the center.
• Put the prepped and cleaned Brussels into a food processor and process until they are all thinly shredded.
• Add the shredded brussels into a large mixing bowl (set aside).

MAKE LEMON POPPY SEED DRESSING:

• Add the lemon juice, zest, dill, poppy seed, salt, and pepper into a bowl and whisk to combine.
• Slowly whisk in the olive oil. Mix until a pale green color forms. 

TO FINISH:

• Drizzle the dressing over the shredded sprouts and massage with your hand until the leaves have softened, about 1-2 minutes. 
• Add the cashews, purple cabbage, cranberries, and blueberries.
• Gently toss until each ingredient is coated with the dressing. 
• Serve right away or leave it in the fridge for up to 24 hours.

Nutrition

Serving: 1.25cup | Calories: 350kcal | Carbohydrates: 31g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 47mg | Potassium: 794mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1363IU | Vitamin C: 154mg | Calcium: 115mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

This Fall Spinach Salad has tart apples, fluffy quinoa, crunchy pecans, and a warm fall-inspired sweet, nutty dressing. It’s the perfect autumn salad!

It costs approximately $5.40 to make this salad. The salad serves two, which works out to be about $2.70 per serving. 

I love the flavors of the Fall season. So for a delicious Fall-themed dinner, pair this salad with Pumpkin Pasta Sauce and Creamy Pumpkin Lentil Soup.

This Fall Spinach Salad recipe is full of nutrition and flavor. It is a non-pumpkin recipe with apples, pecans, and dried cranberries. I love how customizable this recipe is too. You can easily add in more of your favorite ingredients or remove one you do not care for, and the salad is still delicious. 

Fresh ingredients like crisp apples give you a satisfying salad on a crisp Fall day. It is heavenly! The salad is tossed together and then topped with an easy, warm homemade dressing that beats out a store-bought dressing every time!

How To Make Fall Spinach Salad

1. First, using a mixing bowl, mix the dressing ingredients. 
2. Then, pour the dressing into a saucepan over medium heat. Whisk consistently for about five minutes. Pour the dressing into a mason jar and set aside. 
3. Next, add the spinach to two bowls, followed by the chia quinoa. 
4. Then add the pecans, apples, and cranberries. 
5. Finally, drizzle the salad dressing on top of each salad before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Vegan Recipes

• Sauteed Green Beans with Garlic and Mint
• Easy Baked Breakfast Potatoes
• Cucumber Kimchi
• Instant Pot Spaghetti Squash
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Mediterranean Marinated Tomatoes
• Creamy Zucchini Hummus
• Roasted Carrot Fries
• Nourishing Herby Farro Soup
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Fall Spinach Salad

Healthy fall spinach salad with fluffy chia quinoa, apples, pecans, and a warm fall-inspired sweet nutty dressing. It’s the perfect autumn salad!

Course Salads

Cuisine American

Keyword quinoa, salad, spinach

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 756kcal

Author Jillian

Cost $5.40

Equipment

• Mixing bowl
• Measuring cups and spoons
• Zester
• saucepan
• Cutting board
• Chef’s knife

Ingredients

FOR THE WARM DRESSING:

• ¼ cup apple juice
• 1 tsp lemon zest about the zest of 1 lemon
• 2 tbsp and 1 tsp lemon juice about the juice of 1 lemon
• 4 tsp olive oil
• 1 tbsp nut butter like peanut cashew, or pecan butter
• 1 tbsp pure maple syrup
• ¼ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper or to taste

FOR THE SALAD:

• 4 cups spinach divided in half
• 1 cup of chia quinoa*** (see note below) divided in half
• ½ cup pecans divided in half
• 1 apple core removed, thin-sliced, dived in half
• ¼ cup dried cranberries divided in half

US Customary – Metric

Instructions

MAKE DRESSING:

• In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken. 
• When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside. 

MAKE SALAD:

• Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
• Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
• Then add the thinly sliced, pecans, apples, and cranberries. 

TO FINISH:

• Finally, drizzle as much of the dressing onto each salad.
• Enjoy immediately. 

Notes

How To Make Chia Quinoa:

To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water and a pinch of kosher salt.

Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa, and you will certainly have extra after making this fall salad.

After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.

Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold, about 3-6 hours minimum.

Nutrition

Serving: 2.5cups | Calories: 756kcal | Carbohydrates: 99g | Protein: 18g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Sodium: 383mg | Potassium: 1147mg | Fiber: 14g | Sugar: 31g | Vitamin A: 5706IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 7mg

Posh Plate - Healthy Feel-Good Recipes

This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.

It costs about $9.15 to make this Dandelion Salad. The recipe serves four and costs around $2.29 per serving. 

This salad pairs well with these GInger Chicken Skewers, Baked Chicken and Zucchini, and Baked Harissa Chicken Wings.

I have always wanted to try dandelion greens. However, finding them at a grocery store can sometimes be a hit or miss. They are generally hard to find.

I visited Whole Foods over the weekend, and behold, there they were. I grasped a bundle and placed it into my shopping cart!

Every time I see dandelion greens at the grocery store, I throw them in my shopping cart. I love making a salad with Dandelion greens because they are so rich in vitamins and minerals.

This Dandelion Salad recipe is simple to make and pairs well with most entrees. Or make it as a light lunch during the day.

Instructions

1. First, preheat the oven to 375 degrees F. 
2. Next, using a large mixing bowl, toss together the squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. 
3. Spread the squash onto a baking sheet and bake for 20-25 minutes. After they are done baking, remove them from the baking sheet and set aside. 
4. Next, wash and dry the seeds and place them on the baking sheet. Sprinkle on the spice and oil and ensure all seeds are coated. 
5. Place them in the oven and bake for 7-10 minutes.
6. Then, add the anchovies, green onions, olive oil, avocado, lime juice, basil, garlic, pure maple syrup, water, salt, and pepper into a blender. Blend until the dressing is thick and creamy. 
7. Finally, add ¼ – ½ cup of the dressing to the greens and toss with tongs. Top the dandelions with roasted butternut squash croutons, diced cucumbers, and toasted seeds before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe Variations

• If you do not have basil, you can substitute dill, fresh mint, or cilantro instead.
• Use 2 Tablespoons of Worchestire sauce in place of anchovies.
• Acorn Squash will work as a substitute of Butternut Squash.

Recipe FAQ’s

For that special touch, I roasted the seeds from the butternut squash. They are perfectly seasoned and crunchy. More information on the recipe card.

More Salads

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5 from 8 votes

Dandelion Salad with Avocado Caesar Dressing

This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.

Course Salads

Cuisine European-American

Keyword butternut squash, dandelion greens, salad

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 287kcal

Author Jillian

Cost $9.15

Equipment

• Measuring cups and spoons
• Liquid measuring cup
• Cutting board
• Chef’s knife
• Mixing bowl
• Baking sheet
• tongs

Ingredients

• 2 bunches of dandelion greens stems removed, and cut into 1-2 inch pieces
• ½ cup diced cucumber about ½ of one English or 3 Persian

FOR THE AVOCADO CAESAR DRESSING:

• 2 anchovy fillets packed in oil
• 2 green onions
• 3 tbsp extra virgin olive oil
• 1 ripe avocado pit, and shell removed
• 2 limes
• 6-8 basil leaves
• 1 clove of garlic
• ¼ cup water
• 1 tbsp pure maple syrup
• ¼ tsp salt or salt to taste
• pepper to taste

BUTTERNUT SQUASH CROUTONS:

• 3 cups butternut squash cut into a medium-seize dice (about 1 small butternut squash)
• 1 tbsp extra virgin olive oil can substitute for avocado oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp cumin
• ½ tsp kosher salt not iodized

BUTTERNUT SQUASH SEEDS

• a pinch of smoked paprika
• a pinch of salt and pepper
• a pinch of garlic powder

US Customary – Metric

Instructions

PREP AND ROAST BUTTERNUT SQUASH AND SEEDS:

• Preheat the oven to 375°F
• In a large mixing bowl, add the cubed squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. Toss and mix until each cube is coated with the seasoning. 
• When ready transfer to a nonstick sheet pan (use parchment paper is necessary) and bake for 20-25 minutes until fork-tender. After the squash is fork-tender, remove them from the pan, set them aside to toast the seeds. 
• Roast the butternut squash seeds.
• Wash and dry the seeds well. Transfer to the same baking sheet the squash was on. Sprinkle in the spice and oil. Toss and mix to fully coat each seed.
• Place them into the same preheated oven set at 375°F and bake for 7-10 minutes (just enough to give them some crunch). Meanwhile, we will make the ceasar avocado dressing. 

MAKE AVOCADO CAESAR DRESSING:

• Add the anchovies, green onions, olive oil, avocado, juice of the limes, basil leaves, garlic, pure maple syrup, water, salt, and pepper into a high-speed blender and blend until a thick and creamy dressing forms.

PUTTING IT ALL TOGETHER:

• Add about 1/4 -1/2 cup of dressing to the greens (depending on how saucey you like your salads) and turn and toss with tongs until every leaf is fully covered with the dressing.
• Top the dandelions with roasted butternut squash croutons, freshly diced cucumbers, and toasted seeds. 
• Serve and enjoy right away. 

Notes

Don’t have basil? Dill, fresh mint, or cilantro would all work well. 

What if I can’t find anchovies? Use 2 tbsp Worcestershire Sauce.

Can I use acorn squash instead? Yes.

Nutrition

Serving: 1.5CUP | Calories: 287kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 451mg | Potassium: 732mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11512IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Creamy Cucumber and Avocado Salad is made with a secret creamy cilantro-lime cashew cream dressing. It’s amazing, and I’m so excited to share this recipe with you.

This salad makes six servings for only $0.84 per serving! However, it costs a total of $5.04 to make the entire recipe.

Make this cilantro-lime cream sauce to go along with this salad for an easy side dish or light lunch.

Recently, I made an epic cilantro-lime cream sauce. I used the sauce to drizzle all over my veggie lasagna. It was so satisfying and made the lasagna creamy without having to add too much dairy.

Furthermore, I’ve been using this cashew cream sauce quite often. And today, I was inspired to douse it onto a cool and crunchy Cumber and Avocado Salad. It was spectacular! Needless to say, it didn’t last long.

This salad is light and creamy, making it perfect for enjoying all summer long. With just a handful of ingredients, it is an easy recipe to make on repeat! It takes 15 minutes to complete, keeping you out of the kitchen during the hottest months of the year.

Ingredients

Also, I think that this Cucumber and Avocado Salad is perfect for picnics, birthday parties, or pool parties 😃, you name it.

Ingredient Cost

RECIPE COST: $5.04

PRICE PER SERVING: $0.84

• ⅓ cup cilantro-lime cashew cream – $0.96
• 5-6 Persian cucumbers – $2.50
• 1 avocado – $0.68
• 1 small red onion – $0.70
• ¼ cup fresh cilantro – $0.20

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Variations

Though this recipe packs amazing flavor with its original ingredients, there is always room for more. Here are some other ingredients to consider adding.

• Chopped jalapeño
• Green onion
• Cherry tomatoes (though I would add the tomatoes to the top as a garnish, but not necessary to mix it in).
• Diced cold chicken breast
• A can of tuna

SERVING & STORAGE TIPS

SERVE: Serve this Cucumber and Avocado Salad as a side to any meal. If making ahead of time, make sure to add the cashew cream sauce right before serving.

STORE: Due to the cucumbers’ high water content, I recommend not keeping this salad longer than 24 hours.

Finally, I like to save a little extra of each ingredient to top the salad with. This will allows guests to know exactly what’s inside.

RECIPE FAQ’S

More Salad Recipes

• Gluten-Free Pasta Salad
• Watermelon Feta Salad
• Quinoa Kisir Salad
• Fall Spinach Salad
• Dandelion Salad
• Spicy Buckwheat Salad
• Easy Caprese Salad
• Brussel Sprout Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. But, I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.84 from 6 votes

Creamy Cucumber and Avocado Salad

Cucumber and avocado salad that is made with a secret non-dairy creamy cilantro-lime cashew cream dressing.

Course Salads

Cuisine American

Keyword gluten-free, salad, whole30

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 152kcal

Author Jillian

Cost $5.04

Equipment

• Cutting board
• Chef’s knife
• Mixing bowl
• measuring cups

Ingredients

• ⅓ cup or to desired creaminess cilantro-lime cashew cream
• 5-6 Persian cucumbers sliced into circles
• 1 avocado large dice
• 1 small red onion thin-sliced, or half a medium
• ¼ cup fresh cilantro tough stems removed, tightly packed, lightly chopped
• Sea Salt and Pepper to taste

US Customary – Metric

Instructions

• Add all of the prepped vegetables and fresh chopped cilantro to a large mixing bowl. 
• Next, add the creamy cilantro-lime cashew cream. Give a toss to combine ingredients. 
• Serve and enjoy right away. 

Notes

How long does this cucumber and avocado salad last? Due to its high water content, serve no longer than 24 hours. 

It’s best to add the avocado and cashew cream sauce right before serving. 

Nutrition

Serving: 0.5cup | Calories: 152kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes