This Avocado Cucumber Salad is a refreshing, wholesome side dish that comes together in minutes.
Loaded with heart-healthy fats from avocado, hydrating cucumbers, and fiber-rich green onions, it’s both light and satisfying.
With no cooking required, it’s a nutrient-packed option that’s naturally gluten-free, low in carbs, and full of plant-based goodness. Perfect for busy days, meal prep, or as a quick side to complement any main dish.
Creamy Avocado Cucumber Salad
Equipment
- 1 medium mixing bowl
- 1 Cutting Board
- 1 sharp chef’s knife
- 1 citrus juicer (optional, for lime)
- 1 tablespoon measure
- 1 teaspoon measure
- 1 salad spoon/tongs for mixing
Ingredients
- 2 English cucumbers thinly sliced
- 1 large avocado peeled, pitted, and sliced
- ⅓ cup green onions finely chopped
- 2 tablespoons fresh lime juice about 1 lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or ¾ teaspoon table salt, to taste
- ⅛ teaspoon ground black pepper
Instructions
- Prepare the cucumbers: Start by rinsing the English cucumbers thoroughly under cool running water to remove any surface dirt. Pat them dry with a clean kitchen towel or paper towel so they don’t water down the salad. Place the cucumbers on a cutting board and use a sharp knife to slice them into thin, even rounds. Uniform slices not only look attractive but also help the dressing coat them evenly for consistent flavor in every bite. Transfer the cucumber slices into a medium-sized salad bowl.
- Slice the avocado: Next, carefully cut the avocado in half lengthwise, twisting gently to separate the two halves. Remove the pit using a spoon or by tapping it lightly with a knife and twisting it out. Peel away the skin, then place the avocado halves on the cutting board. Slice them into even wedges or cubes, depending on your preference. Keep the pieces slightly chunky to retain their creamy texture in the salad. Add the avocado pieces to the bowl with the cucumbers.
- Chop the green onions: Rinse the green onions under water and trim off the root ends and any wilted tops. Lay them flat on the cutting board and chop them finely using a rocking motion with your knife. Aim for small, uniform pieces so the mild onion flavor is evenly distributed throughout the salad. Measure out about one-third of a cup and sprinkle the chopped green onions into the salad bowl along with the cucumbers and avocado.
- Mix the dressing: In a small dish or directly over the salad bowl, squeeze the juice of one medium lime (about two tablespoons). If you have a citrus juicer, use it to extract the juice efficiently and avoid seeds falling into the salad. Add two tablespoons of extra virgin olive oil to the lime juice. Season with one teaspoon of sea salt (or three-quarters teaspoon table salt if that’s what you have on hand) and one-eighth teaspoon of ground black pepper. Whisk or stir the dressing until the oil and lime juice are combined into a light, tangy mixture.
- Combine and toss the salad: Drizzle the lime-olive oil dressing evenly over the cucumber, avocado, and green onions in the bowl. Using clean salad spoons, silicone tongs, or two large forks, gently toss the ingredients together. Be careful not to mash the avocado while mixing—aim to lightly coat every slice and cube with the zesty dressing without losing their shape. Tossing gently ensures each bite delivers the perfect balance of crisp cucumber, creamy avocado, and refreshing lime flavor.
- Taste and adjust seasoning: Before serving, taste a small spoonful of the salad to check the flavor balance. If it needs a touch more brightness, add an extra squeeze of lime juice. For stronger seasoning, sprinkle in a pinch of salt or pepper. Adjust gradually so you don’t overpower the delicate flavors of the fresh vegetables.
- Serve immediately: Transfer the salad to a serving dish or keep it in the mixing bowl for a more casual presentation. This salad is best enjoyed right away, while the avocado is fresh and the cucumbers are still crisp. If you’d like to add an extra touch, garnish with a sprinkle of fresh herbs such as cilantro, dill, or parsley. Serve it as a side with grilled chicken, fish tacos, or simply enjoy it on its own as a light, refreshing meal.
Notes
- Use ripe but firm avocados to avoid mushy texture.
- English cucumbers work best for their thin skin and mild flavor, but Persian cucumbers are a great substitute.
- Always slice and dress the avocado just before serving to keep it vibrant and fresh.
- A splash of lemon can be used in place of lime if that’s what you have on hand.
- The recipe is naturally gluten-free, plant-based, and keto-friendly.
Chef’s Secrets for Perfect Results
The key to a great avocado cucumber salad is balancing texture and flavor.
Choose cucumbers that are crisp and seedless for the best crunch, and avocados that yield slightly when pressed but are not overly soft.
To prevent browning, cut the avocado last and immediately coat it with lime juice, which also enhances the salad’s freshness.
For even more depth, use high-quality extra virgin olive oil—it adds a rich, fruity note that pairs beautifully with the mild cucumber.
If you’d like to introduce a gentle kick, add a pinch of chili flakes or a few thin slices of jalapeño.
Serving Suggestions for Any Occasion
This salad shines as a light side dish but can easily be elevated into a full meal.
Pair it with grilled salmon, roasted chicken, or fish tacos for a fresh and cooling contrast.
It also complements heavier dishes like meatloaf or chili, adding a crisp balance to richer flavors.
For a vegetarian option, serve it alongside roasted cauliflower or quinoa for added protein.
Hosting a summer gathering? Serve this salad in chilled bowls or lettuce cups for a refreshing appetizer.
A sprinkle of feta cheese or toasted seeds on top can also make it more filling and add extra texture.
Storage Tips for Maximum Freshness
Avocado-based salads are best eaten fresh, but with a few tricks, you can extend their life.
If storing, cover the salad tightly with plastic wrap pressed directly against the surface to minimize air contact and oxidation.
Alternatively, transfer to an airtight container and refrigerate for up to 24 hours.
The cucumbers may release some liquid, so give the salad a quick toss before serving again.
To prepare in advance, chop the cucumbers and green onions ahead of time, then add avocado and dressing just before serving to maintain the best flavor and texture.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, but it’s best to keep the cucumbers and onions prepped separately and only add the avocado and dressing right before serving.
This prevents browning and keeps the salad crisp.
2. What type of cucumber is best?
English cucumbers are ideal because they have thin skin and few seeds, making them tender and easy to slice.
ersian cucumbers are another great option, while standard cucumbers may need peeling and deseeding.
3. How do I keep the avocado from browning?
The lime juice in the dressing helps slow oxidation, but for extra protection, toss the avocado in lime immediately after slicing.
If storing, press plastic wrap directly on the salad surface to limit air exposure.
4. Can I add protein to make it a meal?
Absolutely! Grilled chicken, shrimp, salmon, or even chickpeas pair beautifully with this salad.
Adding quinoa or lentils also makes it heartier while keeping it vegetarian.
5. Is this salad suitable for special diets?
Yes, it’s naturally gluten-free, dairy-free, vegetarian, and keto-friendly.
For a vegan variation with more protein, add hemp seeds, edamame, or a sprinkle of nutritional yeast for a cheesy flavor.
