I love how simple ingredients can create something truly satisfying. This cucumber avocado salad is one of my favorites—it feels fresh, tastes creamy, and comes together in minutes. I first tried it on a hot summer afternoon, and it’s become my go-to side when I want something healthy without fuss.
Why This Salad Works So Well
- Crispness + Creaminess
Thin cucumber slices bring crunch, and ripe avocado adds a smooth, rich texture. - Balanced Flavors
A hint of citrus, salt, and herbs ties everything together with freshness. - Simple to Prep
No cooking needed—just chopping, tossing, and serving. - Nutrient-Rich
Packed with healthy fats, vitamins, fiber, and hydration.
However, many recipes miss a few key points I always include for better taste and texture—as you’ll see below.
Key Terms to Know
Cucumber types
: English or Persian cucumbers are ideal—they have fewer seeds and thinner skin.
Avocado ripeness
: Gently firm when you press the skin—overly soft waits in a bowl with lemon juice to slow browning.
Dressing balance
: A mix of acid, oil, salt, and herbs makes the flavor come alive.
Ingredients You’ll Need
This salad is made with easy-to-find, whole ingredients:
- 2 medium ripe avocados, diced
- 1 large English cucumber, thinly sliced or chopped
- ¼ small red onion, finely sliced
- 2 tablespoons fresh lemon or lime juice
- 1½ tablespoons extra virgin olive oil
- 1–2 tablespoons fresh dill or parsley, chopped (optional)
- Salt and black pepper, to taste
Optional Add-Ins (Great if you want to bulk it up):
- Crumbled feta cheese or diced mozzarella
- Sliced cherry tomatoes
- A pinch of garlic powder or crushed red pepper flakes
- Toasted sunflower seeds or pumpkin seeds for crunch
Step-by-Step Guide: How I Make It
- Prep the produce
I wash and dry the cucumber and avocado first. Slice the cucumber into half-moons or rounds, depending on the look I want. For the avocado, I cut it in half, remove the pit, and scoop out the flesh before dicing it into chunks. - Mix the dressing
In a small bowl or jar, I whisk together the lemon juice, olive oil, and a pinch of salt and pepper. You can also add fresh herbs directly to the dressing if you like a stronger flavor. - Combine ingredients
In a medium bowl, I gently toss the cucumber, avocado, and red onion together. I always add the avocado last and stir carefully to avoid mashing it. - Drizzle and toss
I pour the dressing over the salad and toss everything just once or twice to coat. I don’t overmix—it keeps the avocado pieces whole and the texture nice. - Season to taste
I taste and adjust salt and pepper. Sometimes I add a bit more lemon if the avocado is very creamy. - Serve right away
This salad is best fresh. If I make it ahead, I store the chopped cucumber and onion separately and add avocado + dressing just before eating.
Serving, Nutrition, and Practical Info
This cucumber avocado salad isn’t just refreshing—it’s practical too. Here’s everything else you need to know.
Yield & Time
| Detail | Info |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 0 minutes (no cooking!) |
| Total Time | 10 minutes |
| Servings | 2–3 as a main, 4 as a side |
| Estimated Cost | ~$6.50 (U.S. average) |
| Calories per Serving | ~230 calories (without cheese) |
Nutritional Breakdown (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 230 kcal |
| Total Fat | 20g |
| Carbohydrates | 11g |
| Fiber | 7g |
| Protein | 3g |
| Sugar | 2g |
| Sodium | 120mg |
Note: Values may vary slightly depending on the exact size of your avocados and cucumbers.
Storage Tips
- Best served fresh – this salad doesn’t hold well overnight because avocado browns quickly.
- Short-term storage – If needed, keep the salad in an airtight container for up to 4 hours in the fridge.
- Meal prep hack – Store chopped cucumber and onion separately. Add avocado and dressing right before eating.
Cucumber Avocado Salad vs. Other Summer Salads
Salad Type | Prep Time | Texture | Best Feature |
|---|---|---|---|
| Cucumber Avocado Salad | 10 mins | Creamy + Crisp | No mayo, light but filling |
| Classic Potato Salad | 25 mins | Soft and starchy | Hearty, traditional BBQ fare |
| Tomato Mozzarella Salad | 10 mins | Juicy + Cheesy | Pairs well with grilled meats |
| Kale Caesar Salad | 15 mins | Chewy + Crunchy | Great for meal prep |
Variations & Add-Ons
Here’s how I like to switch things up depending on what I’ve got on hand:
- Add protein: Toss in grilled chicken, shrimp, or canned tuna to make it a full meal.
- Cheese boost: Crumbled feta or cotija cheese adds a nice salty punch.
- Extra crunch: Add sunflower seeds, sliced radishes, or crushed tortilla chips.
- Herb twist: Swap dill for cilantro or basil for a completely different flavor.
- Spice it up: A pinch of chili flakes or diced jalapeño brings heat.
Pro Tips for Best Results
- Use ripe but firm avocados – They should give slightly when pressed but not feel mushy.
- Chill your cucumbers – Cold cucumbers stay crisper and make the salad extra refreshing.
- Dress just before serving – This helps keep everything from turning soggy.
- Cut everything into bite-sized pieces – Makes the salad easy to eat and perfectly portioned.
Cucumber Avocado Salad
Ingredients
Method
- Prepare the cucumber: Wash and slice the cucumber thinly. You can keep the peel on.
- Dice the avocado: Cut the avocados in half, remove the pits, scoop out the flesh, and dice.
- Slice the onion: Peel and thinly slice the red onion. You can soak it in cold water for 5–10 minutes to reduce sharpness.
- Chop the dill: Rinse and finely chop the fresh dill.
- Mix the dressing: In a small bowl, whisk together lime juice, olive oil, a pinch of salt, and pepper.
- Toss everything: In a large bowl, gently mix cucumber, avocado, red onion, and dill. Pour the dressing over and toss lightly to coat.
- Serve immediately: Serve fresh for the best taste and texture. Optional: chill for 10–15 minutes before serving.
Notes
- This salad is best eaten fresh. If you need to store leftovers, add avocado just before serving to avoid browning.
- You can swap lime juice for lemon juice and dill for parsley if needed.
- For extra crunch, add sunflower seeds or sliced almonds.
FAQ – Cucumber Avocado Salad
Can I make this ahead of time?
You can chop the cucumber and onion a few hours ahead, but wait to cut the avocado and add the dressing until just before serving.
What cucumbers work best?
English cucumbers or Persian cucumbers are ideal. They have thin skins and few seeds.
Can I use lemon instead of lime?
Yes, lemon works just fine if that’s what you have. Lime gives a slightly sharper kick.
How do I keep the avocado from browning?
Toss it in the lime juice immediately after cutting—it slows down oxidation naturally.
Is this salad vegan?
Yes, it’s naturally vegan unless you add cheese or non-vegan toppings.
Final Thoughts
This cucumber avocado salad is one of those recipes I always come back to. It’s quick, clean, and hits the spot when I want something fresh. Whether I’m hosting a cookout or just need a light lunch, it never disappoints. Don’t forget—simple ingredients don’t mean boring flavor. Sometimes, less really is more.
