Cucumber Avocado Salad Recipe – Fresh, Creamy & Perfect for Summer
Looking for a quick, refreshing, and nourishing salad? This Cucumber Avocado Salad is your answer. Packed with crisp cucumbers and creamy avocados, it’s both hydrating and satisfying. Perfect for warm days or any time you need something light but delicious. The flavors are clean, the prep is easy, and the health benefits are impressive. Whether you’re pairing it with grilled meats or enjoying it solo, this dish delivers. Let’s dive into this bright and creamy salad that takes just minutes to make!
Ingredients
Freshness matters most for this recipe. Crisp cucumbers add crunch and hydration. Ripe avocados give the salad creaminess. Lemon or lime adds zesty brightness. Red onion provides just enough bite. A sprinkle of herbs ties it together. Every bite is balanced and bold.
- 1 large cucumber, thinly sliced (English or Persian works best)
- 2 ripe avocados, diced
- ¼ small red onion, thinly sliced
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- 1 tablespoon fresh parsley, chopped
- Juice of 1 lemon (or lime)
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: ½ teaspoon garlic powder or 1 small garlic clove, minced
Nutritional Information
This salad is healthy and filling. Avocados offer heart-healthy fats and fiber. Cucumbers hydrate and refresh naturally. Herbs add antioxidants and flavor. Lemon juice provides vitamin C. Low-carb, vegan, and gluten-free. It’s salad that loves you back.
- Calories: 190
- Total Fat: 16g
- Saturated Fat: 2.2g
- Cholesterol: 0mg
- Sodium: 90mg
- Carbohydrates: 10g
- Fiber: 6g
- Sugar: 1.8g
- Protein: 2g
Quick Time Needed
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
How to Make
This salad comes together so fast. No cooking, just chopping and mixing. Use fresh ingredients for best results. Toss gently to keep avocado intact. Let it sit briefly to absorb flavors. Simple, beautiful, and incredibly delicious.
Step-by-Step Instructions
Step 1: Slice the Cucumber
Wash and thinly slice the cucumber. If using an English cucumber, you don’t need to peel it. Place into a large mixing bowl.
Step 2: Dice the Avocados
Cut the avocados in half, remove the pits, and gently dice the flesh. Add to the bowl with cucumbers.
Step 3: Add the Onion & Herbs
Thinly slice red onion and add it in. Then toss in chopped dill and parsley for flavor and color.
Step 4: Mix Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and optional garlic.
Step 5: Combine & Toss Gently
Pour the dressing over the salad ingredients. Toss gently using a spoon to coat everything without mashing the avocado.
Step 6: Serve Fresh
Serve immediately for the freshest flavor. If prepping ahead, add avocado just before serving to avoid browning.
Healthier Alternatives for the Recipe
Healthier swaps make salad even better. Fresh flavors always go with lighter ingredients. Try yogurt instead of creamy dressing. Add leafy greens for more fiber. Cut oil, use lemon juice instead. Simple changes boost nutrition without effort.
- Add More Veggies: Toss in cherry tomatoes or radishes for more crunch and color.
- Use Greek Yogurt Dressing: For extra creaminess with fewer calories.
- Swap the Oil: Try avocado oil or skip oil completely for an ultra-light version.
- Add Protein: Top with grilled shrimp or chickpeas for a more complete meal.
- Lower the Salt: Use lemon zest and fresh herbs to boost flavor naturally.
Storing Tips
Keep salad fresh in an airtight container. Refrigerate leftovers within one hour. Glass containers help preserve crisp texture. Avoid storing with dressing already mixed. Add avocado right before serving fresh. Consume within two days for the best.
- Short-Term: Store leftovers in an airtight container for up to 1 day. Add extra lemon to prevent browning.
- No Freezing: Avocados and cucumbers don’t freeze well—enjoy fresh.
- Make-Ahead Tip: Prep everything but the avocado in advance; add avocado right before serving.
Serving Ideas
- On the Side: Pairs perfectly with grilled chicken, fish, or steak.
- Light Lunch: Serve over greens with a boiled egg or tofu.
- As a Topping: Spoon over toasted sourdough or pita for an easy snack.
- Party Platter: Serve in small cups for summer potlucks or barbecues.
- With Soup: Great alongside cold soups like gazpacho or creamy tomato.
- Stuffed in Wraps: Add to lettuce wraps or pita pockets for handheld fun.
Chef’s Special Tips
Perfect salad for summer picnic lunches. Serve chilled on wide white plates. Top with crumbled feta before serving. Pairs well with grilled chicken skewers. Add crunchy seeds for extra texture. Serve as an appetizer or light entree.
- Use a Mandoline: For perfectly thin and even cucumber slices.
- Don’t Overmix: Toss gently to keep the avocados intact and creamy.
- Use Cold Ingredients: A chilled cucumber makes the salad more refreshing.
- Balance Texture: Combine crisp cucumber with just-ripe avocado for contrast.
- Add Heat: A pinch of crushed red pepper can add a spicy kick.
- Try Lime Instead: Lime juice gives it a Mexican-inspired twist.
Conclusion
Cucumber Avocado Salad is simple, fresh, and full of vibrant flavor—perfect for any season. Whether you’re hosting a summer cookout, prepping weekday lunches, or looking for a light dinner side, this salad fits the bill. The creamy avocado balances beautifully with crisp cucumber, creating a refreshing bite every time. Easy to prepare and endlessly customizable, it’s a staple worth adding to your recipe rotation.
Ready to give it a try? Grab your ingredients and whip up this Cucumber Avocado Salad today! Don’t forget to share your version on social media and tag us—we’d love to see your delicious creations.