Why You’ll Love This Cucumber Avocado Salad
- It’s a textural dream. You get the cool, crisp crunch of the cucumber playing against the impossibly creamy, soft avocado. Each bite is a little different, and that contrast is what makes it so addictive.
- It’s incredibly versatile. Serve it as a side with grilled chicken or fish, spoon it over tacos, or even enjoy a big bowl of it as a light lunch. It adapts to whatever you’re craving without any fuss.
- The dressing is a flavor bomb. Fresh lime juice, a touch of olive oil, and a generous handful of herbs like cilantro or dill create a dressing that’s tangy, bright, and herbaceous. It really lifts the whole dish.
- It’s genuinely quick and easy. From chopping to tossing, this salad comes together in under 15 minutes. There’s no marinating or complicated techniques—just simple, honest food that delivers on taste.
Ingredients & Tools
- 2 large English cucumbers (or 3-4 Persian cucumbers)
- 2 ripe but firm avocados
- 1/4 cup finely chopped red onion
- 1/3 cup fresh cilantro or dill, roughly chopped
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- Optional: A pinch of red pepper flakes for a subtle kick.
Tools: A sharp chef’s knife, a cutting board, a large mixing bowl, a small bowl or jar for the dressing.
The quality of your ingredients really shines here, so it’s worth seeking out good, ripe avocados and fresh, vibrant herbs. The lime juice is non-negotiable—it not only adds zing but also helps keep the avocado from browning too quickly.
Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your cucumbers. I prefer English cucumbers because they have thinner skins and smaller seeds, meaning less prep work. If you use standard cucumbers, you might want to peel them and scoop out the large seeds with a spoon.
- The avocado sweet spot. You want avocados that yield gently to a soft squeeze but aren’t mushy. If they’re too hard, they’ll be difficult to cube; too soft, and they’ll turn to guacamole when you toss the salad.
- Soaking the red onion (optional but recommended). If you’re sensitive to the sharp bite of raw onion, soak the chopped pieces in a small bowl of cold water for 5-10 minutes before adding them to the salad. This mellows the flavor significantly.
- Herb flexibility is key. Not a cilantro fan? No problem. Fresh dill is a fantastic substitute, offering a lovely, grassy note. Mint or even a little basil can work beautifully, too—feel free to experiment!
How to Make Cucumber Avocado Salad
Step 1: First, prep your cucumbers. If you’re using English cucumbers, you can leave the skin on—just give them a good scrub. Slice them in half lengthwise, and then cut them into half-moons about 1/4-inch thick. You’ll notice this creates a nice, substantial bite that holds up well. Transfer all those beautiful green slices into your large mixing bowl.
Step 2: Now, tackle the avocado. Slice it in half, remove the pit, and carefully cube it right in the skin using a paring knife. Then, use a spoon to scoop the cubes out directly into the bowl with the cucumber. The trick is to be gentle here to keep those cubes intact. You want to see distinct pieces of avocado nestled among the cucumber.
Step 3: Add the finely chopped red onion and your herb of choice to the bowl. If you’ve soaked the onion, make sure to drain it and pat it dry with a paper towel first. A little goes a long way with the onion, so you can always start with less and add more to your taste.
Step 4: It’s dressing time! In your small bowl or jar, combine the fresh lime juice, olive oil, salt, and pepper. Whisk it vigorously (or shake the jar) until the mixture looks emulsified and slightly glossy. Taste it—this is your chance to adjust. Does it need more tang? Add another squeeze of lime. More salt? Go for it. This is where you make it yours.
Step 5: Pour the dressing over the cucumber and avocado mixture. Now, for the most important part: tossing. Use a large, gentle folding motion with a spatula or spoon. You’re not stirring aggressively; you’re coaxing the ingredients to coat themselves evenly without smashing the delicate avocado. You’ll see the avocado start to release a little of its creaminess into the dressing, which is exactly what you want.
Step 6: Do one final taste test for seasoning. Adjust with more salt or pepper if needed, and if you’re using the red pepper flakes, sprinkle them over the top now for a pop of color and heat. Serve immediately for the best texture and brightest flavor.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The bright, citrusy notes in the chicken mirror the lime in the salad, creating a wonderfully cohesive and light meal.
- Black Bean Burgers or Fish Tacos — This salad acts as a fantastic fresh topping or side, cutting through the richness of the main dish with its crisp acidity.
- Quinoa or Farro Salad — For a heartier plant-based meal, serve this alongside a grain-based salad. The creamy avocado complements the chewy grains perfectly.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous and citrusy profile of this wine is a match made in heaven for the flavors in the salad.
- Sparkling Water with Lime — A non-alcoholic option that amplifies the fresh, clean tastes. The bubbles are incredibly refreshing.
- A Light Mexican Lager — The crisp, clean finish of a cold lager balances the creaminess of the avocado without overpowering the other ingredients.
Something Sweet
- Mango Sorbet — A scoop of tropical, fruity sorbet continues the fresh, no-cook theme and provides a lovely, light ending.
- Lemon Bars — The tangy sweetness of a classic lemon bar is a fantastic contrast to the savory, herbal notes of the salad.
- Fresh Berries with Whipped Cream — Simple, elegant, and the natural sweetness of the berries feels like the perfect finale.
Top Mistakes to Avoid
- Mistake: Over-mixing the salad. This is the quickest way to end up with a mushy, guacamole-like consistency. Gentle folding is the name of the game to preserve those beautiful cubes of avocado.
- Mistake: Using overripe avocados. If the avocado is too soft, it will disintegrate when you try to cube it and mix it. You need that slight firmness for the perfect texture.
- Mistake: Adding the dressing too early. This salad is best enjoyed immediately after it’s dressed. If you let it sit for too long, the cucumbers will release water and the avocado will break down, making the salad watery.
- Mistake: Skipping the taste test on the dressing. The balance of lime, oil, and salt is crucial. Always taste your dressing before you pour it over your beautiful ingredients!
Expert Tips
- Tip: Chill your ingredients. For an extra-refreshing salad, pop your cucumbers and even the avocados in the fridge for an hour before you start prepping. A cold salad on a hot day is just… chef’s kiss.
- Tip: Add a protein for a main course. Transform this side into a satisfying lunch by adding a can of rinsed chickpeas, flaked grilled salmon, or shredded rotisserie chicken right into the mix.
- Tip: Make it ahead, partially. You can chop the cucumbers, onion, and herbs and make the dressing a few hours in advance. Keep them separate in the fridge, and then simply cube the avocado and toss everything together right before serving.
- Tip: Get creative with add-ins. While perfect as is, this salad is a great base. Try adding sweet cherry tomatoes, crunchy toasted pepitas, or crumbled feta cheese for different flavor dimensions.
FAQs
Can I make this salad ahead of time?
Honestly, this salad is truly at its best right after it’s made. The avocado will start to brown and soften, and the cucumbers will weep water, making the salad a bit soggy if it sits for more than an hour or so. If you need to get a head start, your best bet is to prep all the components separately (chop the veggies, make the dressing) and store them in airtight containers in the fridge. Then, simply cube the avocado and toss everything together at the very last minute. It’s a small extra step that makes a world of difference.
What’s the best way to store leftovers?
If you do have leftovers, transfer them to an airtight container and press a piece of plastic wrap directly onto the surface of the salad before sealing the lid. This limits the avocado’s exposure to air and can slow down browning. It will keep in the fridge for a few hours, but the texture will be softer. It’s still edible, but it won’t have that initial crisp freshness.
I’m not a fan of cilantro. What can I use instead?
This is a common question, and you have great options! Fresh dill is my top recommendation—it brings a lovely, bright, grassy flavor that pairs wonderfully with cucumber and lime. Fresh mint would also be fantastic for a more summery, aromatic twist, or you could use flat-leaf parsley for a more neutral, fresh herb flavor. It’s really hard to go wrong.
Can I use lemon juice instead of lime?
You absolutely can. Lemon juice will work in a pinch and will still provide the necessary acidity. However, lime juice has a distinct, slightly more floral and complex acidity that really defines the character of this salad. If you use lemon, the flavor profile will shift, but it will still be delicious. I’d encourage you to try it with lime first if possible!
How can I tell if an avocado is perfectly ripe?
The best test is a gentle squeeze. It should yield to firm, gentle pressure but not feel mushy. Also, check the small stem nub at the top. If you can flick it off easily and the flesh underneath is green, it’s ready. If it’s brown, it’s likely overripe. If the stem doesn’t budge, it’s probably not ripe yet. You can speed up ripening by placing avocados in a paper bag on the counter.
Cucumber Avocado Salad
Beat the heat with this no-cook Cucumber Avocado Salad! Ready in 15 minutes, it's a crisp, creamy, and tangy side dish perfect for summer. Features a zesty lime dressing & fresh herbs.
Ingredients
Ingredients
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2 large English cucumbers (or 3-4 Persian cucumbers)
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2 avocados (ripe but firm)
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1/4 cup red onion (finely chopped)
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1/3 cup fresh cilantro or dill (roughly chopped)
-
2 limes (juice of (about 1/4 cup))
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2 tablespoons extra virgin olive oil
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1/2 teaspoon sea salt (plus more to taste)
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1/4 teaspoon freshly cracked black pepper
-
red pepper flakes (optional: a pinch for a subtle kick)
Instructions
-
First, prep your cucumbers. If you're using English cucumbers, you can leave the skin on—just give them a good scrub. Slice them in half lengthwise, and then cut them into half-moons about 1/4-inch thick. You'll notice this creates a nice, substantial bite that holds up well. Transfer all those beautiful green slices into your large mixing bowl.01
-
Now, tackle the avocado. Slice it in half, remove the pit, and carefully cube it right in the skin using a paring knife. Then, use a spoon to scoop the cubes out directly into the bowl with the cucumber. The trick is to be gentle here to keep those cubes intact. You want to see distinct pieces of avocado nestled among the cucumber.02
-
Add the finely chopped red onion and your herb of choice to the bowl. If you've soaked the onion, make sure to drain it and pat it dry with a paper towel first. A little goes a long way with the onion, so you can always start with less and add more to your taste.03
-
It's dressing time! In your small bowl or jar, combine the fresh lime juice, olive oil, salt, and pepper. Whisk it vigorously (or shake the jar) until the mixture looks emulsified and slightly glossy. Taste it—this is your chance to adjust. Does it need more tang? Add another squeeze of lime. More salt? Go for it. This is where you make it yours.04
-
Pour the dressing over the cucumber and avocado mixture. Now, for the most important part: tossing. Use a large, gentle folding motion with a spatula or spoon. You're not stirring aggressively; you're coaxing the ingredients to coat themselves evenly without smashing the delicate avocado. You'll see the avocado start to release a little of its creaminess into the dressing, which is exactly what you want.05
-
Do one final taste test for seasoning. Adjust with more salt or pepper if needed, and if you're using the red pepper flakes, sprinkle them over the top now for a pop of color and heat. Serve immediately for the best texture and brightest flavor.06
