Creamy Avocado Cucumber Salad
A quick, creamy, and refreshing salad combining ripe avocado, crisp cucumbers, and a tangy lime dressing. High in fiber, low in carbs, and packed with heart-healthy fats, this salad is ready in just 10 minutes and makes a perfect side dish or light meal.
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.
