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Avocado Cucumber Salad with Coffee Panna Cotta

moka coffee pot
A refreshing avocado cucumber salad, balanced by the indulgent smoothness of coffee panna cotta. Freshness meets decadence.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Avocado Cucumber Salad:

  • 2 avocados diced
  • 2 cucumbers sliced
  • 1/4 red onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro chopped

For the Coffee Panna Cotta:

  • 1 cup heavy cream
  • 1/2 cup brewed coffee cooled
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 1/2 tsp gelatin powder
  • 1/4 cup cold water

Instructions
 

  • For the salad, dice the avocados and slice the cucumbers and red onion.
  • Toss them together in a mixing bowl with olive oil, lemon juice, salt, and pepper.
  • Sprinkle fresh cilantro on top and set aside.
  • For the panna cotta, dissolve gelatin in cold water and set aside.
  • In a saucepan, heat the heavy cream, brewed coffee, and sugar over medium heat.
  • Once hot, whisk in the gelatin mixture until fully dissolved.
  • Pour the mixture into ramekins and refrigerate for at least 3 hours, or until set.
  • Serve the panna cotta with the salad on the side.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 22g
Saturated Fat: 12g
Carbohydrates: 25g
Fiber: 7g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Iron: 8%
  • Calcium: 6%
  • Vitamin C: 12%
  • Magnesium: 4%

Additional Notes/Tips

  • To add a little kick, drizzle some balsamic glaze on the salad.
  • If you’re in a hurry, the panna cotta can set in 2 hours, but overnight is best.
  • For an extra indulgence, serve with a dollop of whipped cream on top.