Name: Cucumber Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American / Mediterranean-inspired
Ingredients: 2 medium cucumbers, thinly sliced (≈ 400 g); 2 ripe avocados, pitted, peeled, and diced (≈ 300 g); ¼ cup (40 g) red onion, finely chopped; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) extra virgin olive oil; ½ tsp (3 g) sea salt, or to taste; ¼ tsp (1 g) freshly ground black pepper; 2 tbsp (6 g) fresh parsley, chopped

Jump to Recipe

If there’s one dish that instantly makes me feel like summer has arrived, it’s this cucumber avocado salad. Crisp cucumbers meet creamy avocado, with a bright pop of lemon and just the right amount of red onion zing. It’s the kind of dish that feels light, refreshing, and nourishing all at once—a little green bowl of happiness.

The best part? You can make it in under 10 minutes. No stove, no oven, no fuss. It’s perfect for hot days when the last thing you want to do is turn on the oven, but you still crave something satisfying. Whether you need a quick side for grilled chicken, a potluck contribution that won’t be forgotten, or a healthy lunch that doesn’t feel like “diet food,” this salad is your new go-to.

This isn’t just another avocado salad recipe—it’s a celebration of summer’s freshest flavors in their simplest form. Let’s chop, toss, and enjoy!

Why You’ll Love This Cucumber Avocado Salad

Quick: Ready in 10 minutes flat.
Fresh: Bursting with crisp cucumber, creamy avocado, and lemon brightness.
Healthy: A naturally nutrient-packed dish that tastes indulgent.
Versatile: Serve it as a side, light lunch, or even a topping for grilled fish or tacos.

Ingredients You’ll Need

2 medium cucumbers, thinly sliced (about 400 g)
2 ripe avocados, pitted, peeled, and diced (about 300 g)
¼ cup (40 g) red onion, finely chopped
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) extra virgin olive oil
½ teaspoon (3 g) sea salt, or to taste
¼ teaspoon (1 g) freshly ground black pepper
2 tablespoons (6 g) fresh parsley, chopped

How to Make This Fresh Summer Salad

Slice cucumbers into thin, even rounds and place in a large bowl.
Dice avocados into bite-sized cubes and gently add them to the cucumbers.
Finely chop the red onion and mix it in.
Drizzle lemon juice and olive oil over the top.
Season with salt and pepper, then toss gently—use a spatula or spoon to avoid squashing the avocado.
Add parsley, give it a final toss, and serve immediately.

Tips for the Best Healthy Cucumber Salad

Use firm but ripe avocados—they should give slightly when pressed but not feel mushy.
For extra flavor, substitute parsley with fresh cilantro or dill.
If you want a creamier texture, mash a small portion of the avocado before mixing.
Cucumbers release water as they sit. If making ahead, add avocado and dressing just before serving.
Swap lemon juice for lime juice if you want a zestier kick.

This isn’t just a healthy cucumber salad—it’s the kind of dish that gets better with personal touches.

A Little Story from My Kitchen

The first time I made this salad, it was on one of those sweltering summer days when cooking feels like a chore. I had two lonely avocados sitting on the counter, begging to be used before they turned brown. A couple of cucumbers from the farmer’s market later, this recipe was born.

What surprised me most wasn’t how easy it was—it was how quickly it disappeared. My kids kept sneaking bites straight from the bowl, and my husband declared it “the best thing you’ve ever made in ten minutes.” (High praise for such a simple dish!) Now, it’s our go-to whenever we need something fresh, fast, and crowd-pleasing.

What to Serve with Cucumber-Avocado Salad

This salad plays well with just about everything:

Grilled proteins: Chicken, salmon, or shrimp love this refreshing side.
Sandwiches & wraps: A perfect light pairing for lunch.
BBQ spreads: Adds freshness to burgers, ribs, or pulled pork.
Mexican-inspired meals: Serve alongside tacos, quesadillas, or enchiladas.

Or just grab a fork and enjoy it solo—it’s satisfying enough to be a light meal on its own.

How to Store and Keep Fresh

Since avocados brown quickly, this salad is best eaten right away. But if you want to prep ahead or store leftovers:

Fridge: Keep in an airtight container for up to 1 day. Press plastic wrap directly against the surface of the salad to minimize browning.
Make-ahead tip: Slice cucumbers and prep onion ahead of time. Dice avocados and add dressing just before serving.
Revive leftovers: If the avocado darkens slightly, a quick stir with a squeeze of lemon juice will freshen it up.

FAQs About Avocado Salad Recipes

Can I use English cucumbers instead of regular?

Yes! English cucumbers are slightly sweeter and have thinner skin—no peeling necessary.

Can I make this salad creamy?

Absolutely. Stir in a spoonful of Greek yoghurt or mashed avocado for a creamy dressing twist.

What other herbs can I use?

Try dill, cilantro, or mint for a flavour boost.

Can I add extra veggies?

Sure! Cherry tomatoes, bell peppers, or radishes work beautifully in this salad.

How do I keep avocados from browning?

Coat them with lemon or lime juice immediately after dicing to slow oxidation.

A Fresh Bite of Summer

This cucumber avocado salad proves that the simplest recipes are often the best. With just a handful of ingredients and ten minutes of your time, you can create a dish that’s crisp, creamy, and downright irresistible. Perfect for hot days, busy weeknights, or any time you want something light but satisfying, this salad is sure to earn a permanent spot on your summer table.

So, grab those cucumbers and avocados—you’ve got a fresh summer salad waiting to happen.

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