“Avocado and Cucumber Salad with Spinach and Yoghurt Dressing”

Even when you’re trying to be good and eat some greens, unknown calories and sugar can creep in with the salad dressing. But this recipe has a delicious dressing consisting of yoghurt, which is easy to whip up and good things like garlic and coriander. So you can enjoy as much, or as little dressing as you like!

This green salad is perfect for a light dinner or to serve on the side. If you want to add some protein to this meal, serve it with some poached chicken. Or for a filling lunch, have it with some boiled eggs or tuna.

Any leftover dressing can be stored in the fridge for up to a week.

Avocado and Cucumber Salad with Spinach and Yoghurt Dressing

  • Prep Time: 30 minutes


  • ½ cup yoghurt
  • 2 tbsp coriander
  • 1 garlic clove
  • 1 1/2 tsp honey
  • 2 tsp lemon
  • ½ cup baby spinach
  • salt and pepper, to season
  • SALAD;
  • 1 avocado
  • 1 small cucumber
  • ½ small red onion, very thinly sliced
  • ½ cup baby spinach


  1. Place all the ingredients for the dressing in a small food processor and blend to a smooth consistency. Season with salt and pepper to taste.

  2. Combine the avocado, cucumber, baby spinach and onion in a bowl and serve with salad dressing.


Recipe, photography and food styling by: Thooha Adley