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Cucumber Avocado Salad Recipe – Fresh, Kosher & Messianic

 


Cucumber Avocado Salad Recipe – Fresh, Kosher & Messianic



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Celebrate with this fresh Cucumber Avocado Salad, inspired by Scripture and perfect for Messianic holiday tables. Kosher, vibrant, and full of meaning.


Cucumber Avocado Salad Recipe


Introduction


In the Scriptures, cucumbers were a familiar food in the land of Israel and even in Egypt. When the Israelites wandered in the wilderness, they remembered “the cucumbers, and the melons, and the leeks…” (Numbers 11:5), longing for the fresh taste of what they had left behind. Cucumbers have long represented refreshment, abundance, and the sustaining provision of Adonai.

Avocados, though not native to ancient Israel, are a modern gift of the Land, rich and nourishing. They remind us of the “good land” Adonai promised—“a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey” (Deuteronomy 8:8)—a place flowing with blessings and variety.

In Yeshua’s ministry, He often spoke of bearing good fruit (Matthew 7:17), calling us to live lives that nourish others, just as good food strengthens the body. This salad—fresh, simple, and beautiful—becomes a reminder that He is the One who refreshes our souls.

This Cucumber Avocado Salad is perfect for Shabbat dinners, Rosh Hashanah meals, or light summer gatherings. Its vibrant green color brings a sense of renewal, perfect for beginning the Biblical New Year with gratitude and joy.

Recipe Summary Card

Recipe title: Cucumber Avocado Salad
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 4 servings
Pan size / cooking vessel: Large mixing bowl
Difficulty level: Easy
Special equipment: Sharp knife, cutting board, large serving bowl

Ingredients (Use kosher-certified ingredients where applicable)

  • 2 large cucumbers (about 500 g), diced

  • 2 medium ripe avocados (about 300 g), diced

  • 1/4 cup (60 ml) fresh lemon juice

  • 2 tbsp (30 ml) extra-virgin olive oil

  • 1/4 cup (15 g) fresh dill, chopped

  • 1/4 tsp (1.5 g) kosher salt

  • 1/8 tsp (0.5 g) black pepper

  • Optional: 1/4 cup (40 g) red onion, finely diced

  • Optional: 1/4 cup (40 g) cherry tomatoes, halved

  • Optional: Sprinkle of pomegranate arils for garnish

Variations & Substitutions:

  • Gluten-free: Naturally gluten-free.

  • Sugar-free: Naturally sugar-free.

  • Dairy-free: Naturally dairy-free.

  • Lemon juice substitute: Fresh lime juice.

  • Fresh dill substitute: Fresh parsley or cilantro.

Step-by-Step Directions

  1. Prepare the cucumbers: Wash and peel cucumbers if desired. Dice into small, even cubes and place in a large mixing bowl.

  2. Prepare the avocados: Cut avocados in half, remove the pits, and dice. Add to the bowl with cucumbers.

  3. Add flavoring: Pour in lemon juice and olive oil.

  4. Season: Add chopped dill, salt, and pepper. Stir gently to avoid mashing the avocado.

  5. Optional extras: If using, mix in red onion and cherry tomatoes.

  6. Garnish: Sprinkle with pomegranate arils before serving for a festive touch.

  7. Serve immediately or cover and refrigerate for up to 2 hours before serving.

Serving & Presentation

  • Servings: 4 (about 1 cup per serving)

  • Plating: Serve in a clear glass bowl to showcase the vibrant greens and reds.

  • Pairing: Pairs beautifully with grilled fish, roasted chicken, or a fresh challah. For Rosh Hashanah, the pomegranate garnish adds symbolic sweetness and blessing.

Baking/Cooking Tips & Troubleshooting

  • Flavor boost: Use freshly squeezed lemon juice for the best taste.

  • Prevent browning: Coat avocado pieces in lemon juice right after cutting.

  • Texture: Dice vegetables evenly for a uniform bite.

  • Kosher note: This salad is parve, making it suitable to serve with either meat or dairy meals.

Dietary Adaptations

  • Gluten-free: Naturally compliant—no changes needed.

  • Sugar-free / low-sugar: Naturally compliant—no changes needed.

  • Dairy-free: Naturally compliant—no changes needed.

Storage, Make-Ahead & Freezing

  • Room temperature: Best served fresh—do not leave unrefrigerated for more than 2 hours.

  • Refrigerator: Store covered for up to 24 hours; avocado may darken slightly.

  • Freezer: Not recommended; texture will be compromised.

  • Make-ahead tip: Dice cucumbers ahead, refrigerate separately, and cut avocados just before serving.

Closing Blessing & Scripture

"The Lord will guide you continually, and satisfy your soul in drought, and strengthen your bones; you shall be like a watered garden, and like a spring of water, whose waters do not fail." – Isaiah 58:11

May this fresh and simple dish remind you of the renewal and blessing Yeshua brings to your table in the New Year.

Printable Recipe Card

Cucumber Avocado Salad

Ingredients:

  • 2 large cucumbers (500 g), diced

  • 2 medium avocados (300 g), diced

  • 1/4 cup (60 ml) lemon juice

  • 2 tbsp (30 ml) olive oil

  • 1/4 cup (15 g) fresh dill, chopped

  • 1/4 tsp salt, 1/8 tsp pepper

  • Optional: 1/4 cup red onion, 1/4 cup cherry tomatoes, pomegranate arils

Instructions:

  1. Dice cucumbers, place in bowl.

  2. Dice avocados, add to bowl.

  3. Add lemon juice, olive oil, dill, salt, pepper.

  4. Mix gently.

  5. Add optional ingredients if desired.

  6. Serve immediately or refrigerate up to 2 hours.

Yield: 4 servings | Prep time: 15 min | Cook time: 0 min | Difficulty: Easy




Hashtags:

#MessianicCooking, #KosherSalad, #CucumberAvocado, #BiblicalFoods, #HealthyKosher, #RoshHashanahRecipes, #ShabbatMeals, #YeshuaInspired, #FaithAndFood, #TorahKitchen




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