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+ servings
white bowl with cucumber avocado quinoa salad with lime and cilantro

Cucumber Quinoa Salad with Avocado

The best cucumber quinoa salad recipe with avocado and creamy cashew herb dressing makes a delicious light vegan lunch or dinner.
Course Salad
Cuisine American
Keyword avocado, cucumber
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 466kcal
Author Alyssa


for the dressing:

  • 1/3 cup water
  • 1/4 cup raw cashews
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1/4 cup spinach
  • 2 scallions
  • Juice of 1 lime
  • 2 teaspoons soy sauce
  • Salt and pepper optional


  • Slice the avocado in half and remove the pit. Cut into bite-sized pieces and scoop into a large mixing bowl.
  • Slice the cucumber lengthwise down the middle. Then cut into three equal, long strips. From there, chop the cucumber into cubes and add it to the mixing bowl.
  • Add quinoa and onion, and set aside.
  • Add water, cashews, herbs, spinach, scallions, lime juice and soy sauce to a high-powered blender. Blend on high until smooth and creamy. Taste and season with salt and pepper if desired.
  • Pour about 1/2 - 3/4 of the dressing over the mixing bowl and toss to combine. If you want more dressing, go for it and add the rest!
  • Serve and sprinkle with hemp seeds.


inspired by Healthier Steps


Calories: 466kcal | Carbohydrates: 39g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Sodium: 366mg | Potassium: 1052mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1495IU | Vitamin C: 33.2mg | Calcium: 74mg | Iron: 4.2mg