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Cooling Cucumber Salad

In today’s video you will learn how to make a super-simple summer salad from cucumbers, radishes, a delicious avocado-mint dressing, and dry-roasted cumin seeds. The recipe serves 6-8 people as a side dish. Once your veggies are cut, it takes 10 minutes to prepare the dressing and cumin seeds, and assemble the dish. It can’t get any easier than that to eat Ayurvedic cuisine! VEGAN, GLUTEN-FREE, SOY-FREE


This recipe is traditionally a raita made with yogurt. Raitas are tasty condiments to accompany your meals and aid digestion. Instead of yogurt, I used avocado to make the smooth, creamy dressing.

Condiments, like raitas and chutneys, serve multiple purposes in Ayurvedic meals. In this dish, the spices work together synergistically to break down and absorb the nutrients in the avocado, radish, and cucumber. I particularly love using freshly roasted, ground cumin. It is more robust and flavorful than store-bought ground cumin. One also gets the benefit of the freshly released cumin oil. Cumin oil aids digestion by promoting the secretion of gastric and bile juices. It also helps to reduce flatulence by preventing the formation of gases in the intestines. It’s one extra step in making this salad, but it is well worth the effort.

The other important reason to eat condiments is that they are a great way to ensure you have more of the six tastes (sweet, salty, sour, bitter, astringent and pungent) in your food. Ayurveda recommends including a bit of all six tastes to create a balanced meal and stop food cravings. In this recipe, all six tastes are present. Cucumbers are sweet and astringent, mint and maple syrup are sweet, radishes are pungent, cumin seeds are bitter and pungent, avocados are sweet, lemons are sour and salt is salty.

Most importantly, Ayurvedic condiments are usually packed with flavor and can spruce up a simple meal!

Cooling Cucumber Salad

This is a nice refreshing cucumber salad you can make quickly.
Servings 6


  • 2 English cucumbers
  • 1 bunch red radishes
  • 1 bunch mint
  • 1 avocado
  • 1 lemon
  • 1 teaspoon whole cumin seeds
  • ¾ tablespoon of Himalayan Rock salt
  • ½ teaspoon maple syrup


  • Chop all of the veggies in bite-size pieces.
  • Squeeze the juice from the lemon and discard seeds.
  • In a small pan, dry roast the cumin seeds until they become lightly toasted and fragrant – (about 3 minutes) – set aside to cool.
  • Blend the mint, avocado, lemon juice, salt, and maple-syrup with about ¼ cup of water until almost fully smooth. Add more water little by little if you need to.
  • In a large bowl combine the veggies with the avocado-mint chutney.
  • Place cumin seeds in a mortar and pestle and grind.
  • Sprinkle the roasted ground cumin seeds over the vegetables and mix through.
  • Enjoy!


I recommend eating this Pitta-balancing salad often if you have a Pitta body type, are experiencing Pitta imbalance (excess), or are in the heat of the Pitta season (summer). You will enjoy it’s cooling, nourishing qualities.

To learn more about Ayurveda and your health, please schedule a complimentary 30 minute phone consultation with me. You can get more information on our Ayurvedic cooking classes here.

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