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Dig Inn's cucumber & avocado salad with creamy chia dressing recipe

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"This cooling salad brings together the best ingredients of the summer. Dig Inn uses local cucumber, basil, and tomato from farms in New Jersey and Long Island. Check your local farmers market to see what’s available locally near you!"


For the cucumber and onion quick pickle:

  • 1 c apple cider vinegar
  • 2 c water
  • 1 clove garlic, peeled and thinly sliced
  • 1 T honey
  • 1 T sea salt
  • 10 turns freshly ground black pepper
  • 2 large cucumbers, peeled and cut into 1-in cubes
  • 1 med red onion, cut into ¼-in pieces

For the chia dressing and salad:

  • ½ c quick pickle juice
  • 1 T black chia seeds
  • ½ c fat-free Greek yogurt
  • 1 T Dijon-style grainy mustard
  • 1 T agave nectar
  • 2 plum tomatoes, cored and cut into 1-in cubes
  • 2 avocados, halved, pitted, skinned, and cut into 1-in pieces
  • 5 lg basil leaves, cut into ¼-in squares


For the cucumber and onion quick pickle:

1. In a 4-qt pot, combine the vinegar, water, garlic, honey, salt, and pepper, and bring to boil, then remove from the heat.

2. Add the cucumbers and onions to the pickling liquid.

3. Steep the cucumbers and onions for 1 hour, then drain in a colander, reserving ½ c of the quick pickle juice.

4. Refrigerate the pickled cucumbers and onions until chilled.

For the chia dressing and salad:

1. To make the dressing, in a large bowl, combine the reserved ½ c quick pickle juice, chia seeds, yogurt, mustard, and agave, and mix vigorously with a whisk.

2. Add the tomatoes, avocados, basil, and pickled cucumbers and onions, and gently toss together.

Serves: 4

Note: Use a rubber spatula when assembling the salad to avoid crushing the avocado.