Simple, vibrant, and satisfying—this Cucumber Avocado Salad is the perfect example of fresh summer produce with creamy richness. Easy to prepare, packed with textures, and full of color, it serves as a light lunch, healthy side dish, or elegant starter for dinner gatherings.
Whether you’re enjoying it on a warm sunny day or craving a refreshing break in the middle of winter, this salad delivers crisp cucumbers, buttery avocado, and a bright homemade dressing in every bite.
Why You’ll Fall in Love with This Salad
- Quick & easy: Ready in under 10 minutes.
- Light yet satisfying: Nutritious and filling with healthy fats.
- Fresh flavor: Bright, clean taste that is seasonless.
- Very versatile: Customize with herbs, seeds, or cheeses.
- Ideal for any meal: Great as a side, starter, snack, or light main dish.
Ingredients
Serves 4
- 2 seedless cucumbers, thinly sliced
- 2 ripe avocados, diced
Homemade Dressing
(Quickly whisked or shaken in a jar)
- ¼ cup olive oil
- 1–2 tbsp fresh lemon or lime juice (to taste)
- 1 tsp honey or maple syrup (optional, for balance)
- ¼ tsp salt (adjust to taste)
- Freshly ground pepper, to taste
Step-by-Step Instructions
1. Prep the Veggies
Wash and slice cucumbers. Peel and dice avocados just before serving to prevent browning.
2. Assemble the Salad
Combine cucumbers and avocado in a mixing bowl gently, to prevent mashing.
3. Make the Dressing
In a small mason jar or bowl, whisk or shake together olive oil, citrus juice, salt, pepper, and optional sweetener until emulsified.
4. Dress and Serve
Pour dressing over salad and toss gently. Taste and adjust seasoning. Serve immediately or chill for 15–30 minutes to let flavors meld.
Tips for Perfect Crunch & Cream
- Keep veggies firm: Use seedless or English cucumbers to reduce water content.
- Fight browning: Add a squeeze of citrus on avocado and mix gently.
- Mix textures: Add thinly sliced red onion, cherry tomatoes, radishes, or bell peppers.
- Add herbs: Finish with chopped cilantro, parsley, or fresh basil.
- Boost nutrition: Top with toasted pumpkin seeds, slice of feta, or queso fresco.
When & How to Serve It
- Summer: As a refreshing side to grilled chicken, fish, or kebobs.
- Winter: Brightens heavier meals like chili or roasted pork.
- Brunch: Pair with eggs or frittatas for a healthy balance.
- Picnics: Easily pack in a jar and add dressing before serving.
Storage & Make-Ahead Notes
- Best served fresh. If prepping ahead, store ingredients separately in airtight containers, and combine just before serving.
- Dressing tip: Pour about 2 tbsp over leftover salad and refrigerate; toss again before eating.
The Health & Flavor Connection
Avocados offer heart-healthy monounsaturated fats and creaminess, while cucumbers bring light hydration and a satisfying crunch. A drizzle of olive oil adds healthy fats and antioxidants, all contributing to a nourishing, well-balanced dish.
Cucumber Avocado Salad
Ingredients
- 2 seedless cucumbers thinly sliced
- 2 ripe avocados diced
Homemade Dressing
- Quickly whisked or shaken in a jar
- ¼ cup olive oil
- 1 –2 tbsp fresh lemon or lime juice to taste
- 1 tsp honey or maple syrup optional, for balance
- ¼ tsp salt adjust to taste
- Freshly ground pepper to taste
Instructions
Prep the Veggies
- Wash and slice cucumbers. Peel and dice avocados just before serving to prevent browning.
Assemble the Salad
- Combine cucumbers and avocado in a mixing bowl gently, to prevent mashing.
Make the Dressing
- In a small mason jar or bowl, whisk or shake together olive oil, citrus juice, salt, pepper, and optional sweetener until emulsified.
Dress and Serve
- Pour dressing over salad and toss gently. Taste and adjust seasoning. Serve immediately or chill for 15–30 minutes to let flavors meld.
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