This Easy Cucumber Avocado Salad is a light, refreshing, and nutritious dish that’s perfect for warm-weather meals or as a healthy side to any main course. With crisp cucumber, creamy avocado, and a bright lime dressing, it comes together in minutes and offers a vibrant mix of textures and flavors.
Why You’ll Love This Recipe
- Made with just a handful of fresh, wholesome ingredients
- Ready in under 10 minutes—perfect for busy days
- Vegan, gluten-free, and naturally low in carbs
- Delicious as a side dish or a light standalone meal
- Customizable with herbs, veggies, or protein additions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- English cucumber, thinly sliced
- Ripe avocados, diced
- Red onion, thinly sliced
- Fresh lime juice
- Olive oil
- Fresh cilantro (optional)
- Salt and black pepper to taste
Directions
- In a large mixing bowl, combine the sliced cucumber, diced avocado, and red onion.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad ingredients and gently toss to combine.
- Sprinkle with chopped fresh cilantro, if using.
- Serve immediately.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Add cherry tomatoes for color and a touch of sweetness
- Include feta cheese for a creamy, tangy contrast
- Spice it up with sliced jalapeños or crushed red pepper
- Swap herbs like dill or parsley for cilantro
- Add protein such as grilled shrimp or chickpeas to make it a full meal
Storage/Reheating
- Storage: Best eaten fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Avocados may brown slightly.
- Reheating: Not recommended. This salad is meant to be served cold and fresh.
FAQs
Can I prepare this salad in advance?
It’s best assembled just before serving, but you can prep the ingredients (except avocado) a few hours ahead.
How do I keep avocados from turning brown?
Coating them in lime juice helps delay browning.
Can I use lemon juice instead of lime?
Yes, lemon juice offers a similar acidic brightness.
What cucumbers work best?
English or Persian cucumbers are ideal due to their thin skin and fewer seeds.
Can I skip the onion?
Absolutely, or substitute it with green onions for a milder flavor.
Is this salad vegan and gluten-free?
Yes, all ingredients are plant-based and naturally gluten-free.
Can I make this spicy?
Add sliced jalapeños or a dash of chili flakes to bring some heat.
Can I add other vegetables?
Yes—radishes, bell peppers, or cherry tomatoes are all great additions.
What main dishes go well with this salad?
Grilled chicken, fish, tacos, or rice bowls pair beautifully.
Can I use a different oil?
Extra virgin olive oil is preferred, but avocado oil or light-tasting oils work too.
Conclusion
Easy Cucumber Avocado Salad is the kind of dish you’ll find yourself making over and over again. It’s quick, fresh, and endlessly adaptable to suit your preferences. Whether you’re pairing it with grilled meats or enjoying it solo, this salad delivers delicious simplicity every time.
Print
Easy Cucumber Avocado Salad
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 2–3 servings 1x
- Category: Salad/Side
- Method: No‑cook, mix
- Cuisine: American
- Diet: Vegan
Description
Refreshing cucumber and avocado salad tossed in a light lime‑cilled dressing—perfect for a healthy side or light lunch.
Ingredients
- 2 cups cucumber, diced (about 1 large cucumber)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved (optional)
- 1 tbsp fresh cilantro or parsley, chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- 1/2 tsp honey or agave (optional)
- Salt and black pepper, to taste
Instructions
- In a medium bowl, gently toss cucumber, avocado, red onion, tomatoes (if using), and herbs.
- In a small bowl, whisk lime juice, olive oil, honey (if using), salt, and pepper until combined.
- Pour dressing over salad and toss gently to coat without mashing avocado.
- Taste and adjust seasoning—add more salt, pepper, or lime juice if needed.
- Serve immediately or chill up to 15 minutes before serving.
- If prepping ahead, add avocado just before serving to prevent browning.
Notes
- Choose ripe but firm avocado for best texture.
- Substitute red onion with green onion for a milder taste.
- Add sliced radishes or bell pepper for extra crunch.
- Make it heartier by stirring in corn or cooked quinoa.
- Store any leftovers in an airtight container in fridge for up to 1 day; squeeze fresh lime before serving to refresh flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg