This garlic cucumber salad has been on repeat over over because it’s easy, fresh, and full of flavorful and crunchy textures. I LOVE adding cucumbers to salads and showing that salads are just more than leafy greens – it can be whatever vegetables, dressed up with super simple but bold flavors. This salad is packed with fresh vegetables, protein, and healthy fats and provides a nutritious option for a weekday dinner. 

Plus, it’s super versatile – have spinach on hand instead of leafy greens? Swap it in instead. While some recipes require you to follow it to a “T” to get the flavors right, the beauty of this one is that you adjust the ratios until it’s a salad you love based on the ingredients you love. Need a vegan or vegetarian option? Leave out the chicken and sub in tofu if you like. I’ve made this salad so many times in our home for dinner now that I just eyeball the “dressing”, which is a very pantry-friendly balsamic and garlic mixture. I love how quickly this one comes together and can’t wait for you to try it! 

Garlic Cucumber, Avocado and Arugula Salad w/ Seared Chicken 

Ingredients:

• 2 large cucumbers, diced
• 1/2 pack arugula, chopped finely
• 1 large avocado, sliced
• 1 can chickpeas, drained
• 3 tbsp extra virgin olive oil + 2 tbsp balsamic vinegar
• 2-3 tsp minced garlic
• 1/2 tsp salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine diced cucumbers, chickpeas, and arugula. Add olive oil, balsamic, garlic, salt, and pepper. Toss until everything is evenly combined and set aside.
2. In a separate medium bowl, combine chicken tenders with salt, pepper, and garlic powder.
3. In a skillet, heat olive oil over med-high heat. Add chicken tenders and cooking until slightly born on the outside, around 3-4 minutes per side or until the temperature reaches 165F.
4. Serve chicken with cucumber salad on the side and top with fresh avocado slices.