Cucumber Avocado Salad Recipe
This Cucumber Avocado Salad is the ultimate warm-weather refresher. Crisp cucumbers, creamy avocado, and a zesty lemon or lime dressing come together in a dish that’s light, hydrating, and full of flavor. It’s versatile enough to serve as a side, light lunch, or picnic star—and it’s naturally gluten-free, vegan, and low-carb. Ready in minutes and endlessly adaptable.
Equipment
- Sharp chef’s knife
- Cutting board
- Citrus juicer or reamer
- Mixing bowl
- Spoon or silicone spatula
- (Optional) Mandoline slicer
Ingredients
- 2–3 Persian or 1 large English cucumber, thinly sliced
- 2 ripe avocados, diced
- Juice of 1 lemon or lime (about 2–3 tbsp)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, minced (optional)
- Salt, to taste
- Fresh herbs (dill, parsley, cilantro, or mint), finely chopped
- (Optional add-ins): cherry tomatoes, red onion, crumbled feta, chickpeas, jalapeños
Instructions
- Slice the cucumbers:Thinly slice cucumbers (or chop into half-moons if preferred). Lightly salt and set aside to drain excess moisture.
- Prep the avocados:Dice avocados just before mixing. Toss with a squeeze of lemon/lime juice to keep them green and fresh.
- Make the dressing:In a small bowl, whisk together lemon or lime juice, olive oil, minced garlic (if using), and a pinch of salt.
- Combine and toss:In a large bowl, gently combine cucumbers, avocado, herbs, and any optional add-ins. Pour over the dressing and toss gently to avoid mashing the avocado.
- Chill & serve:Chill for 10–15 minutes if desired. Serve topped with extra herbs or seeds. Enjoy immediately for best texture.
Notes
- Use ripe but firm avocados so they hold their shape after tossing.
- Cucumbers can be prepped in advance, but dice avocado at the last minute.
- To make it a full meal, add protein like grilled shrimp, chickpeas, or hard-boiled eggs.
- Don’t forget to taste and adjust the salt or acidity before serving—it makes all the difference!