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
