Creamy Avocado Cucumber Salad
A quick and healthy Avocado Cucumber Salad tossed in a zesty lime and olive oil dressing. Crisp cucumbers, creamy avocado, and fresh green onions make this the perfect side dish that’s light, flavorful, and ready in just 10 minutes.
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.
