Chilly Breeze Keto Side

I threw this salad together one afternoon when I needed something quick and clean to balance out some heavy grilled lamb chops. The cucumber was almost too cold from the fridge, the avocado perfectly ripe, and the whole thing came together in less time than it took to set the table. It's become my go-to when I want something that feels light but still satisfying.

I made this for a small dinner party last summer, and one of my friends kept going back for seconds even though she swore she wasn't hungry anymore. She said it reminded her of a spa lunch, which made me laugh because I'd literally just chopped everything and tossed it in a bowl. Sometimes the simplest things leave the strongest impression.

Ingredients

• English cucumber: I always use English because the skin is thinner and you don't have to peel it, plus there are fewer seeds to deal with.
• Ripe avocado: You want it soft enough to dice cleanly but not so ripe that it turns to mush when you toss the salad.
• Red onion: Slice it as thin as you can manage so it adds bite without overwhelming the other flavors.
• Fresh mint leaves: Mint brings a cooling brightness that makes this salad feel like a breeze on a hot day.
• Fresh parsley: It balances the mint and adds a subtle earthiness that keeps things grounded.
• Extra virgin olive oil: Use the good stuff here, it's one of only a few ingredients in the dressing so quality really shows.
• Fresh lemon juice: Freshly squeezed is non-negotiable, bottled lemon juice just tastes flat in comparison.
• Lemon zest: This is where the magic happens, it adds a fragrant pop that juice alone can't give you.
• Sea salt and black pepper: Season generously, these simple ingredients need proper seasoning to shine.
• Toasted pumpkin seeds: They add crunch and a nutty richness that makes the salad feel complete.

Instructions

Prep Your Vegetables:

Dice the cucumber and avocado into similar-sized pieces so every bite has a bit of both. Toss them in a large bowl with the thinly sliced red onion, chopped mint, and parsley.

Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until it looks smooth and emulsified. Taste it and adjust the salt if needed.

Toss Gently:

Pour the dressing over the salad and use a light hand when tossing, you want to coat everything without smashing the avocado. It should look glossy and fresh.

Finish and Serve:

Transfer to a serving dish and scatter the toasted pumpkin seeds on top. Serve right away while everything is still crisp and bright.

Save

There was one evening when I made this for myself after a long day, and I ate it straight from the bowl standing at the kitchen counter. The crunch of the seeds, the coolness of the cucumber, the way the mint lingered—it was exactly what I needed. That's when I realized this wasn't just a side dish, it was a reset button.

Serving Suggestions

This salad pairs beautifully with grilled chicken, lamb chops, or a piece of seared salmon. I've also served it alongside roasted vegetables when I wanted a lighter contrast to something warm and caramelized. It works just as well on its own for a quick keto lunch if you add a handful of grilled shrimp or a few slices of hard-boiled egg.

Storage and Prep Ahead

You can chop the cucumber, onion, and herbs ahead of time and keep them in the fridge, but don't cut the avocado or dress the salad until you're ready to serve. Once dressed, it's best eaten within a couple of hours before the avocado starts to oxidize. If you absolutely need to store leftovers, press plastic wrap directly onto the surface of the salad to minimize air exposure.

Customization Ideas

I've added crumbled feta cheese a few times when I wanted something a little richer, and it was delicious but definitely changed the vibe. You could also swap the mint for basil or dill depending on what you have on hand or what you're serving it with. Sometimes I throw in halved cherry tomatoes for color and a touch of sweetness, though that does bump up the carbs slightly.

• Try adding a pinch of sumac for a tangy, Middle Eastern twist.
• For more protein, toss in some diced grilled chicken or cooked shrimp.
• If you like heat, a few thin slices of fresh jalapeño work surprisingly well with the mint.

Save

This salad has a way of sneaking into regular rotation without you even noticing. It's simple, honest, and always tastes like exactly what you needed.

Recipe FAQs

→ Can I prepare this side ahead of time?

It's best served fresh as the avocado can brown after a couple of hours, but storing in an airtight container in the fridge for up to 2 hours works well.

→ What herbs can I substitute for mint?

Basil or dill make excellent alternatives, providing different herbal notes while keeping the dish fresh and vibrant.

→ How do I add more texture to the side?

Toasted pumpkin seeds add crunch, while optional feta cheese adds creaminess and a tangy depth of flavor.

→ Is this side suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it a safe option for those avoiding gluten.

→ Can this side complement grilled proteins?

Absolutely, the crisp, fresh flavors and light dressing pair excellently with grilled meats or fish, balancing richness.