This Cucumber Avocado Salad is the ultimate refreshing side dish that practically screams summer in a bowl. Think: cool, crunchy cucumbers mingling with buttery avocado chunks, tossed in a zingy lemon-lime dressing with a hint of garlic and fresh herbs. It’s creamy, tangy, hydrating, and oh-so-satisfying—whether you’re grilling outside or just craving something light but flavorful. Trust me, once you taste that juicy crunch with the smooth avocado? Game. Changed. If you’re a fan of Salad Recipes Healthy and want to up your Salad Aesthetic game, this one’s a total winner.
Table of Contents
Why You’ll Love This Recipe
- Super hydrating and cooling—perfect for hot days
- Creamy + crunchy texture combo that’s just irresistible
- Zesty, garlicky dressing gives it a bright, bold kick
- Quick to prep—ready in 10 minutes flat
- Naturally vegan, gluten-free, and low-carb
- Pairs with almost everything from grilled meats to Salad Bowls
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Lunch / Side Salad |
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Total Time | 10 minutes |
| Servings | 4 |
| Key Flavor | Bright, creamy, refreshing |
Ingredients
Here’s what you’ll need to bring this Cucumber Avocado Salad to life:
- Cucumbers – Cool and crisp! English or Persian cucumbers are best for minimal seeds and max crunch—just like in this refreshing Dilly White Bean Cucumber Salad.
- Avocados – Ripe but still firm, for that creamy bite that doesn’t turn mushy.
- Red onion – Adds a sharp, zippy bite and a pretty pop of color.
- Fresh cilantro or parsley – Herbal freshness that brightens up every bite, Mediterranean Salad style.
- Lime juice – Tangy and fresh; it keeps the avocado from browning too.
- Lemon juice – Double the citrus, double the brightness!
- Garlic – Minced for a bold, savory layer.
- Olive oil – Brings everything together with a silky finish.
- Salt & black pepper – Just enough to enhance all the natural flavors.
✨ Scroll down for the full recipe card with exact amounts and printable directions!
How to Make Cucumber Avocado Salad
Step 1: Chop and Slice
Slice the cucumbers into thin rounds or half-moons, depending on your vibe. Dice the avocado into bite-sized chunks. Thinly slice the red onion.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the lime juice, lemon juice, olive oil, minced garlic, salt, and pepper. Taste and adjust—you want a tangy, garlicky balance.
Step 3: Toss It All Together
Gently combine the cucumbers, avocado, red onion, and herbs in a large bowl. Drizzle the dressing over and toss carefully so you don’t mash the avocado.
Step 4: Chill & Serve
Let it sit in the fridge for 10 minutes if you’ve got the time—it lets the flavors mingle. Then serve it up cold and fresh with your favorite Salad Ideas or even as part of a larger Summer Salad Recipes spread.
Pro Tips for the Best Salad
- Use firm but ripe avocados to avoid mushiness.
- Soak red onion slices in ice water for 10 minutes to mellow the sharpness.
- Add the avocado right before serving if prepping ahead to keep it fresh.
- Want a bit more bite? Toss in some crumbled feta or a sprinkle of chili flakes!
Flavor Variations
- Tropical twist – Add diced mango or pineapple for sweetness.
- Creamy & salty – Mix in crumbled feta or cotija cheese.
- More veggies – Toss in cherry tomatoes or thinly sliced radishes like in this Tomato Cucumber Mozzarella Salad.
- Spicy kick – Add sliced jalapeños or a dash of hot sauce.
Serving Suggestions
This Cucumber Avocado Salad pairs beautifully with:
- Grilled chicken, shrimp, or salmon
- Tacos, burrito bowls, or quesadillas
- As a topping for toast or stuffed in wraps
- Alongside grain bowls or a bright Green Salad
- For a Korean twist, serve it with spicy mains for a Korean Cucumber Salad-inspired feast
Make-Ahead & Storage Tips
- Make-Ahead: You can prep the dressing and slice the cucumbers and onion ahead of time. Add avocado just before serving.
- Storage: Best eaten fresh, but leftovers can be kept in an airtight container in the fridge for up to 1 day.
Leftovers, Freezing & Reheating
- Leftovers: Eat within 24 hours for best texture. The avocado will brown over time, but a squeeze of lemon helps!
- Freezing: Not recommended—the cucumbers and avocado will lose their texture.
- Reheating: No need! This dish is meant to be enjoyed cold and crisp.
Frequently Asked Questions
Can I use lemon juice instead of lime?
Yes! While lime adds that tropical tang, lemon works beautifully too—or use both for double citrus power.
What type of cucumber is best?
English cucumbers are ideal because they’re seedless and extra crisp, but Persian cucumbers are also great!
Is this salad keto-friendly?
Absolutely. It’s low-carb, high-fat (thanks to avocado), and totally keto-approved.
How can I stop the avocado from browning?
Toss it in citrus juice (lime or lemon) and add it just before serving. Also, keep the pit in the salad if storing—it helps slow browning.
Final Thoughts
If you love Salad Bowls that are both simple and stunning, this Cucumber Avocado Salad is your new BFF. With a perfect balance of crunch and creaminess, zesty notes, and garden-fresh flavor, it fits right in with your go-to Salad Recipes Healthy list. Whether you’re hosting a backyard BBQ, need a side dish for your favorite Italian Salad, or just want something gorgeous to share on your feed (hello, Salad Aesthetic!), this one’s got you.
Cucumber Avocado Salad
Ingredients
Equipment
Method
- Slice cucumbers, dice avocados, and thinly slice red onion. Add to a large mixing bowl along with chopped herbs.
- In a small bowl or jar, whisk together lime juice, lemon juice, olive oil, garlic, salt, and pepper.
- Drizzle dressing over the salad and gently toss to combine without mashing the avocado.
- Chill for 10 minutes if desired. Serve cold as a light, refreshing side dish.