Cool, crisp, and effortlessly refreshing, this Cucumber Avocado Salad is a lesson in balance—silky avocado meets the crunch of cucumber, all tied together with a tangy citrus dressing. It’s the kind of salad that feels as at home alongside grilled fish as it does on a picnic spread.
If you love the bold, peppery heat of Black Pepper Chicken from Panda Express or the crispy satisfaction of Breaded Chinese Chicken, this salad brings the perfect contrast.
The best part? This salad is endlessly adaptable. Want more crunch? Toss in some toasted sesame seeds. This Cucumber Avocado Salad is a simple but sophisticated staple worth mastering.
What I Didn’t Expect About This Recipe?
- The texture contrast is everything. The crisp cucumber and buttery avocado make each bite surprisingly satisfying—like a more refreshing take on guacamole.
- It’s a perfect palate cleanser. After a heavy meal (think Black Pepper Chicken or breaded fried foods), this salad resets your taste buds without feeling plain.
- It works as a sandwich topping. I once layered it onto a grilled chicken sandwich, and the creamy-cool mix turned an ordinary lunch into something special.
- I thought it needed more seasoning, but it doesn’t. A simple dressing of lime juice, sesame oil, and a pinch of salt brings out all the natural flavors.
- It tastes like summer. Fresh, light, and endlessly refreshing—this is the kind of dish you crave when the heat is on.
Cucumber Avocado Salad Recipe
This refreshing cucumber avocado salad is light, creamy, and bursting with zesty lime flavor. Crisp cucumbers pair beautifully with buttery avocado and fresh green onions, all tossed in a simple dressing of olive oil, lime juice, sea salt, and black pepper for a quick and vibrant side dish.
Equipment
- Medium salad bowl
- Measuring spoons
- Mixing spoon or tongs
- Citrus juicer
Ingredients
- 2 tbsp lime juice, from 1 medium lime
- 2 English cucumbers sliced
- ⅛ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 large avocado pitted and sliced
- 1 tsp sea salt 3/4 tsp table salt, or to taste
- ⅓ cup green onion, half of a bunch chopped
Instructions
- Thinly slice cucumbers, dice avocado, and chop green onions before adding them to a medium salad bowl.
- Drizzle with fresh lime juice and olive oil, then season with sea salt and black pepper to taste.
- Gently toss until the dressing evenly coats all ingredients.
- Serve immediately for the best flavor and texture.
Notes
- Use English or Persian cucumbers for a less watery, crunchier salad.
- If your avocado is too firm, let it sit at room temperature for a day to ripen.
- Add chopped cilantro or dill for an extra burst of freshness.
- For a protein boost, top with crumbled feta or toasted pumpkin seeds.
| Nutrition | Value |
| Calories | 169kcal |
| Carbohydrates | 11g |
| Fibre | 4g |
| Fat | 14g |
| Protein | 2g |
Tips To Ease Your Job!
- Quick Slicing Hack: Use a mandoline slicer for evenly sliced cucumbers in seconds.
- Mess-Free Avocado Prep: Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon before dicing.
- Juicing Made Easy: Roll limes on the counter before cutting to release more juice effortlessly.
- Even Mixing Trick: Toss the cucumbers with the dressing first, then gently fold in the avocado to prevent it from breaking apart.
- No Browning Avocado: If prepping ahead, coat avocado chunks in lime juice separately to slow oxidation.