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Overhead shot of cucumber avocado salad in rustic bowl
ChefMaster Emily

Cucumber Avocado Salad

This Cucumber Avocado Salad is cool, creamy, and crisp with a zesty citrus dressing—perfect for hot days or as a refreshing, healthy side for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Lunch, Side Salad
Cuisine: Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 English cucumbers thinly sliced into rounds or half-moons
  • 2 avocados ripe but firm, diced
  • 1/4 red onion thinly sliced
  • 1/4 cup fresh cilantro or parsley chopped
Dressing
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper

Equipment

  • Mixing Bowl
  • Small Jar or Bowl

Method
 

  1. Slice cucumbers, dice avocados, and thinly slice red onion. Add to a large mixing bowl along with chopped herbs.
  2. In a small bowl or jar, whisk together lime juice, lemon juice, olive oil, garlic, salt, and pepper.
  3. Drizzle dressing over the salad and gently toss to combine without mashing the avocado.
  4. Chill for 10 minutes if desired. Serve cold as a light, refreshing side dish.

Notes

Add avocado just before serving for freshest texture. Leftovers last up to 1 day in the fridge. Not suitable for freezing due to high water content.