Cucumber-Avocado Salad is a light, refreshing dish that combines crisp cucumbers, creamy avocado, juicy tomatoes, and fresh cilantro, all tossed in a simple lime-olive oil dressing. It’s a vibrant salad that comes together in minutes, making it perfect as a side dish, a healthy lunch, or even a quick dinner on warm days.
Why You’ll Love This Recipe
This salad is fresh, colorful, and full of flavor while being incredibly easy to prepare. The cucumbers add crunch, the avocados bring creaminess, and the lime dressing ties everything together with zesty brightness. It’s naturally gluten-free, vegetarian, and packed with healthy fats and nutrients. Plus, it’s versatile—you can enjoy it on its own, with grilled protein, or as a topping for tacos and grain bowls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 large cucumbers (about 1 pound)
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2 ripe avocados
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1 small red onion, finely chopped
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1 cup cherry tomatoes, halved
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¼ cup fresh cilantro, chopped
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2 tablespoons olive oil
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2 tablespoons lime juice
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Salt, to taste
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Pepper, to taste
Directions
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Wash the cucumbers and cherry tomatoes under cold water.
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Slice the cucumbers in half lengthwise, then cut into half-moon pieces about ½ inch thick.
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Halve the avocados, remove the pits, scoop out the flesh, and dice into bite-sized chunks.
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In a large mixing bowl, combine cucumbers, avocados, red onion, and cherry tomatoes.
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In a small bowl, whisk together olive oil, lime juice, salt, and pepper to form the dressing.
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Pour the dressing over the salad and gently toss to coat the ingredients evenly.
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Add chopped cilantro and toss lightly again.
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Serve immediately for the freshest flavor and texture.
Servings and timing
This recipe yields 4 servings.
Prep time: 15 minutes
Total time: 15 minutes
Variations
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Extra Crunch: Add diced bell peppers or sliced radishes.
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Protein Boost: Top with grilled chicken, shrimp, or chickpeas.
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Cheesy Twist: Sprinkle with crumbled feta or cotija cheese.
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Spicy Kick: Add sliced jalapeños or a dash of chili flakes.
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Grain Bowl Style: Mix with quinoa, farro, or brown rice for a heartier meal.
Storage/Reheating
This salad is best served fresh since avocado browns quickly. If making ahead, prepare all components except the avocado. Add diced avocado just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the avocado may darken slightly.
FAQs
How do I keep the avocado from browning?
Toss avocado in lime juice and add it right before serving to slow oxidation.
Can I make this salad ahead of time?
Yes, but wait to add avocado until serving. The other ingredients and dressing can be prepped a few hours ahead.
What kind of cucumber works best?
English cucumbers or Persian cucumbers are ideal since they have thinner skin and fewer seeds, but standard cucumbers also work.
Can I substitute the lime juice?
Yes, lemon juice works as a substitute, though it gives a slightly different flavor.
Is this salad vegan?
Yes, the recipe is naturally vegan.
Can I add lettuce or greens?
Definitely! Romaine, spinach, or arugula make great additions for more volume.
Can I make it spicy?
Yes, sliced jalapeños, serrano peppers, or a sprinkle of chili flakes add heat.
What’s the best way to serve this salad?
Serve as a side with grilled meats, fish, tacos, or as a topping for grain bowls.
Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled works if that’s what you have.
Is this recipe low-carb?
Yes, it’s naturally low in carbs and fits into keto or paleo diets.
Conclusion
Cucumber-Avocado Salad is a refreshing, nutrient-packed dish that’s quick to prepare and versatile enough for any meal. With crunchy cucumbers, creamy avocado, and a zesty lime dressing, it’s a salad that feels light yet satisfying. Perfect for summer barbecues, family dinners, or a healthy lunch, this simple recipe will become a staple in your kitchen.
Print
Cucumber-Avocado Salad
- Total Time: 15 minutes
- Yield: 4 servings
Description
Cucumber-Avocado Salad is a refreshing and colorful dish that combines crunchy cucumbers, creamy avocado, juicy cherry tomatoes, red onion, and fresh cilantro, all tossed in a zesty lime-olive oil dressing. Light yet satisfying, it’s perfect as a side dish, healthy lunch, or quick dinner on warm days.
Ingredients
2 large cucumbers (about 1 pound)
2 ripe avocados
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
Instructions
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Wash cucumbers and cherry tomatoes. Slice cucumbers in half lengthwise, then cut into half-moons.
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Halve avocados, remove pits, and dice into chunks.
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In a large bowl, combine cucumbers, avocados, red onion, and tomatoes.
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In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
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Pour dressing over salad and gently toss to coat.
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Add chopped cilantro, toss lightly, and serve immediately.
Notes
- Best served fresh as avocado browns quickly.
- To prep ahead, chop all ingredients except avocado and add it just before serving.
- English or Persian cucumbers work best, but regular cucumbers are fine.
- Add jalapeños for spice, or crumbled feta for extra richness.
- Leftovers last up to 1 day in the fridge (avocado may darken slightly).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
