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A freshly made cucumber avocado salad

Cucumber Avocado Salad

A cool, fresh salad made with crisp cucumbers, creamy avocado, red onion, and dill, all tossed in a zesty lime and olive oil dressing. Perfect as a quick side or light lunch.
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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4 people
Course: Light lunch, Salad, Side Dish
Cuisine: American, Health-conscious, Mediterranean-inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 large English cucumber thinly sliced
  • 2 ripe avocados diced
  • ½ small red onion thinly sliced
  • 2 tablespoons fresh dill chopped
  • Juice of 2 limes
  • 1½ tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Prepare the cucumber: Wash and slice the cucumber thinly. You can keep the peel on.
  2. Dice the avocado: Cut the avocados in half, remove the pits, scoop out the flesh, and dice.
  3. Slice the onion: Peel and thinly slice the red onion. You can soak it in cold water for 5–10 minutes to reduce sharpness.
  4. Chop the dill: Rinse and finely chop the fresh dill.
  5. Mix the dressing: In a small bowl, whisk together lime juice, olive oil, a pinch of salt, and pepper.
  6. Toss everything: In a large bowl, gently mix cucumber, avocado, red onion, and dill. Pour the dressing over and toss lightly to coat.
  7. 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.