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This Cucumber Avocado Salad with Raw Parmesan is a refreshing, animal-based side dish that pairs perfectly with grilled, roasted, or pan-seared meats. Crisp cucumbers bring crunch, creamy avocado adds richness, and generous shavings of raw Parmesan deliver an umami-packed bite with every forkful.
It's incredibly simple to prepare, needing just a few tools and no cook time. With its vibrant textures and bold flavor, this salad works beautifully for lunch, dinner, or a quick reset meal in between heavier dishes. Serve it immediately for the freshest experience, especially since the avocado doesn't hold up long in the fridge.
• 2 cucumbers
• 4 avocados
• ½ lemon
• 4–8 oz raw Parmesan
• Sea salt, to taste
1. Skin the cucumbers using a vegetable peeler.
2. Slice cucumbers into medallions, remove the seeds by cutting a square around them, and chop the remaining cucumber pieces to your preferred size.
3. Cut the avocado meat into cubes.
4. In a mixing bowl, combine cucumber pieces, avocado cubes, juice from ½ lemon, raw Parmesan, and sea salt.
5. Mix until well combined and serve immediately.
Note: Use 4 to 8 oz of Parmesan based on preference. Salad is best served fresh and will only keep 1–2 days in the fridge.
