Name: Cucumber Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 large cucumbers (600 g), thinly sliced; 2 ripe avocados (300 g), diced; ¼ small red onion (25 g), finely sliced; 2 tbsp lime juice; 2 tbsp olive oil; 1 tbsp cilantro, chopped; ½ tsp sea salt; ¼ tsp black pepper

Jump to Recipe

When the sun is shining and the last thing you want is to turn on the stove, a bowl of Cucumber Avocado Salad is the answer. Crisp cucumbers meet creamy avocados in this refreshing combo that practically screams summer. Tossed in a zesty lime dressing and finished with a sprinkle of cilantro, this dish is proof that the simplest recipes can sometimes be the most satisfying.

Whether you’re looking for a light healthy lunch, a crowd-pleasing summer side dish, or a quick vegan salad to balance out that plate of barbecue, this one checks all the boxes. It’s bright, hydrating, and ready in just 10 minutes—because let’s be honest, nobody wants to spend hours in the kitchen when there’s sunshine to enjoy.

So grab a fork (or better yet, some tortilla chips for scooping) and let’s dive into this refreshingly easy salad.

Why You’ll Love This Cucumber Avocado Salad

Quick & easy: 10 minutes from fridge to table.
Versatile: Works as a side dish, a light meal, or even taco topping.
Healthy: Packed with fiber, healthy fats, and loads of hydration.
Fresh flavors: Lime dressing brings everything together beautifully.

Ingredients You’ll Need

2 large cucumbers (600 g), thinly sliced
2 ripe avocados (300 g), diced
¼ small red onion (25 g), finely sliced
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon cilantro, chopped
½ teaspoon sea salt
¼ teaspoon black pepper

How to Make It

Slice cucumbers and place them in a large salad bowl.
Dice avocados and add them to the cucumbers.
Toss in thinly sliced red onion.
In a small bowl, whisk lime juice, olive oil, salt, and pepper.
Pour dressing over the salad and gently toss to combine (don’t mash those avocados!).
Sprinkle cilantro on top and serve immediately.

Tips for the Best Flavor

Use ripe but firm avocados. If they’re too soft, they’ll turn into guacamole instead of salad.
Chill your cucumbers first. Cold cucumbers add extra crunch and refreshment.
Onion too sharp? Soak slices in cold water for 5 minutes to mellow the flavor.
Make it your own. Add cherry tomatoes, feta (if not keeping vegan), or even a sprinkle of chili flakes for spice.
Eat it fresh. This salad tastes best right after making since avocado browns quickly.

A Little Story from My Kitchen

I first whipped up this Cucumber Avocado Salad on a sweltering July afternoon when turning on the oven felt like a personal attack. I had cucumbers from the farmer’s market and a couple of avocados sitting on the counter begging to be used. Out came the lime and olive oil, and within minutes, I had a bowl of sunshine on the table.

Now, it’s become a staple whenever we grill outside. My family loves piling it onto tacos, and my kids snack on it with tortilla chips like it’s dip. Simple, fresh, and fuss-free—exactly the kind of recipe that earns a permanent spot in the summer rotation.

What to Serve with Cucumber Avocado Salad

This salad is wonderfully versatile. Try serving it with:

Grilled chicken or salmon for a balanced dinner.
BBQ favorites like ribs, pulled pork, or veggie burgers.
Tacos or burritos as a cool, fresh topping.
Crusty bread or pita to turn it into a light meal.

It’s the kind of dish that effortlessly slides onto any table, from backyard cookouts to casual weeknight dinners.

How to Store Leftovers

This salad is best eaten fresh (avocado doesn’t wait around). But if you do need to store it:

Refrigerator: Keep in an airtight container for up to 24 hours. A little browning may happen, but it’s still safe to eat.
Pro tip: To slow browning, press plastic wrap directly onto the surface of the salad before sealing the container.
Revive it: Squeeze in extra lime juice before serving again to freshen up the flavors.

FAQs

Can I make this ahead of time?

It’s best right after mixing, but you can prep cucumbers and onions in advance, then add avocado and dressing just before serving.

Can I add protein to make it a full meal?

Yes! Chickpeas or grilled tofu make it a filling vegan salad, while chicken or shrimp also work beautifully.

What if I don’t like cilantro?

Swap with parsley, basil, or even mint for a different twist.

Can I double this recipe for a party?

Absolutely—just be sure to add avocados right before serving to keep them fresh.

Fresh, Fast, and Flavor-Packed

If you’re looking for a dish that screams summer simplicity, this Cucumber Avocado Salad is it. It’s crisp, creamy, tangy, and oh-so-refreshing—all without breaking a sweat in the kitchen. Whether you serve it as a healthy lunch, a refreshing summer side dish, or alongside your favorite grilled mains, it’s the kind of recipe that keeps you coming back for more.

So, the next time you need something fresh and fuss-free, skip the complicated menus and whip up this vibrant bowl of goodness. Your taste buds (and your schedule) will thank you.

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