Refreshing, creamy, and incredibly simple, this Avocado Cucumber Salad is a perfect side for busy weeknights or light lunches.
Packed with fiber from cucumbers, heart-healthy fats from avocado, and plant-based protein, it’s both nourishing and satisfying.
With just minutes to prep, it’s an easy, low-carb, and guilt-free addition to any meal, ideal for everyday cooking.
Creamy Avocado Cucumber Salad
Equipment
- 1 medium salad bowl
- 1 sharp knife
- 1 cutting board
- 1 tablespoon or small whisk (for dressing)
Ingredients
- 2 English cucumbers sliced
- 1 large avocado peeled, pitted, and sliced
- ⅓ cup green onion chopped (about half a bunch)
- 2 tablespoons lime juice from 1 medium lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or 3/4 tsp table salt, to taste
- ⅛ teaspoon black pepper
Instructions
- Prepare the Cucumbers: Start by washing the cucumbers thoroughly under cool running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Using a sharp knife, slice each cucumber into thin, even rounds about 1/4-inch thick. Uniform slices ensure that every bite has the perfect crunch and texture. Transfer the cucumber slices to a medium-sized salad bowl, leaving enough space to toss later.
- Prepare the Avocado: Next, take your ripe avocado and carefully cut it in half lengthwise around the pit. Twist the halves apart and remove the pit by gently tapping it with your knife and lifting it out. Using a spoon, scoop out the avocado flesh and place it on the cutting board. Slice the avocado into even, bite-sized pieces. Gently add the avocado slices to the bowl with the cucumbers, being careful not to mash them for a creamy yet intact texture.
- Chop the Green Onions: Take half a bunch of green onions and rinse them thoroughly under cool water to remove any grit. Pat them dry and trim off the root ends. Slice the green onions thinly, including both the white and light green parts, for a mild onion flavor and a touch of freshness. Sprinkle the chopped green onions over the cucumber and avocado in the salad bowl.
- Prepare the Dressing: In a small bowl or directly over the salad, combine 2 tablespoons of fresh lime juice with 2 tablespoons of extra virgin olive oil. The lime adds bright acidity, while the olive oil contributes a smooth, rich flavor and healthy fats. Whisk the mixture gently with a fork or small whisk until it is fully emulsified, creating a light, glossy dressing.
- Season the Salad: Sprinkle 1 teaspoon of sea salt (or 3/4 teaspoon of table salt) evenly over the vegetables. Add 1/8 teaspoon of freshly ground black pepper for a subtle, balanced spice. These seasonings enhance the natural flavors of the cucumber and avocado without overpowering them. If you like, taste a small piece and adjust the salt or lime juice according to your preference.
- Toss Gently: Using two large salad spoons or clean hands, gently toss the cucumber, avocado, and green onion with the dressing. The key is to mix carefully so the avocado slices remain intact and creamy, while the dressing coats every piece evenly. Make sure the flavors are well-distributed, giving each bite a perfect balance of freshness, creaminess, and tang.
- Serve Immediately: Transfer the salad to a serving dish or enjoy it directly from the bowl. This salad is best served immediately to preserve the crispness of the cucumbers and the smooth texture of the avocado. It makes a refreshing side dish for lunch, dinner, or even a light snack. For added flair, you can garnish with extra lime wedges or a sprinkle of chopped fresh herbs like cilantro or parsley.
Notes
- Use ripe but firm avocados to ensure creamy texture without mushiness.
- English cucumbers are preferred for their thin skin and minimal seeds, but regular cucumbers work if peeled.
- Adjust lime juice and salt to taste depending on the ripeness of the avocado and your personal preference.
- For a creamier twist, drizzle a small amount of Greek yogurt or a mild vinaigrette.
- This salad is best enjoyed immediately, though it can be stored for later (see storage tips).
- Optional garnishes include fresh herbs like cilantro, parsley, or a pinch of chili flakes for extra zing.
Chef’s Secrets For Perfect Salad
Achieving the ideal balance of creamy avocado and crisp cucumber is the secret to this salad.
Always slice cucumbers and avocado evenly to create a pleasing texture in every bite.
When adding the dressing, toss gently to avoid mashing the avocado, which ensures a visually appealing presentation.
Using fresh lime juice over bottled juice elevates the flavor with bright acidity, while a light hand with salt and pepper allows the natural freshness of the vegetables to shine.
Experiment with adding a few herbs or seeds to create subtle layers of flavor without overpowering the salad.
Serving Suggestions To Impress Guests
This versatile salad pairs beautifully with a wide variety of dishes.
Serve alongside grilled chicken, fish, or tofu for a light, nutritious meal.
It also complements richer dishes like roasted meats or creamy pasta, providing a refreshing contrast.
For a fun twist, layer the salad with quinoa or couscous to make it a filling main course.
Garnish with fresh herbs or a sprinkle of toasted seeds to add a pop of color and texture that will make it feel special at the table.
Storage Tips To Keep Fresh
Avocado has a tendency to brown, so store any leftovers carefully.
Place the salad in an airtight container and press a piece of plastic wrap directly onto the surface of the salad to limit air exposure.
Refrigerate for up to 24 hours, but note that cucumbers may release some water over time, slightly softening the texture.
If you prefer, keep the dressing separate and toss just before serving for maximum freshness.
Adding a few drops of lime juice on top helps slow browning and maintain that vibrant green color.
Frequently Asked Questions
1. Can I use regular cucumbers instead of English cucumbers?
Yes, you can. If using regular cucumbers, peel the skin to avoid bitterness and remove the seeds if they are large. English cucumbers are preferred because they are milder and have a thinner skin.
2. How can I prevent the avocado from browning?
To slow browning, use ripe but firm avocado and add lime juice immediately after slicing. Store leftovers in an airtight container with a layer of plastic wrap pressed directly onto the surface.
3. Can this salad be made ahead of time?
You can prep the ingredients ahead, but it’s best to assemble the salad just before serving.
Cucumbers can be sliced in advance, and avocados can be sliced and kept with a bit of lime juice, but tossing everything together right before serving preserves texture and flavor.
4. Is this salad suitable for low-carb or keto diets?
Absolutely! With cucumbers and avocado as the main ingredients, this salad is naturally low in carbs, rich in fiber, and packed with heart-healthy fats, making it an excellent choice for low-carb or keto-friendly meals.
5. Can I add other ingredients for variety?
Yes! Cherry tomatoes, bell peppers, radishes, or fresh herbs like cilantro or mint can enhance both flavor and color. Just be mindful not to overwhelm the delicate creaminess of the avocado with too many strong flavors.
