Few things scream summer more than a salad that feels like a cool breeze on a humid afternoon. But this isn’t your typical cucumber and avocado combo—think of it as a ritual for reconnecting with simplicity. The aroma of fresh dill mingles with the crispness of cucumber, while the buttery texture of avocado smooths it all out.
My kitchen was filled with the faint scent of lemon zest and freshly chopped herbs as I assembled this dish. I realized that in the chaos of endless summer barbecues, this salad offers a quiet moment—an oasis of freshness that reminds me why seasonal eating matters so much right now. It’s a small reminder to slow down and savor life’s simplest flavors.
WHY I LOVE THIS RECIPE?
- It’s a celebration of summer’s fleeting abundance—snap peas, crunchy cukes, ripe avocados—all in one bite.
- The texture plays tricks—crisp, creamy, cool—like a mini holiday in your mouth.
- It’s practically effortless, but looks bright and impressive on any table.
- This salad smells like freshly cut grass and citrus, a true sensory shift from busy city streets.
In a season that demands quick refreshers and bursts of flavor, this salad is my go-to. It’s versatile enough for lunch or a side at dinner, offering a moment of clarity amid the chaos. Plus, it’s a reminder that sometimes, less really is more—and nothing beats the appeal of fresh, seasonal produce.
With the sun high and days long, I keep returning to this simple, honest dish. It’s a little celebration of summer, a breath of fresh air when the season’s at its peak.
Summer Cucumber and Avocado Salad
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Peeler
- Lemon zester or microplane
- Spoon or salad tongs
Ingredients
- 2 cucumbers preferably seedless or English cucumbers
- 2 ripe avocados firm but ripe, peeled and pitted
- 2 tablespoons fresh dill chopped finely
- 1 teaspoon lemon zest from about one lemon
- 1 tablespoon olive oil extra virgin preferred
- to taste salt and pepper for seasoning
Instructions
- Slice the cucumbers into thin rounds or half-moons, then transfer them to a large mixing bowl.
- Peel the avocados, remove the pits, and cut them into chunks. Gently add the avocado pieces to the bowl with the cucumbers.
- Sprinkle the chopped dill and lemon zest over the cucumber and avocado. Drizzle with olive oil for a shine and added flavor.
- Toss everything gently with a spoon or salad tongs until the ingredients are evenly combined and coated with the oil and herbs.
- Season with salt and freshly ground pepper, then give it a final gentle toss.
- Serve the salad chilled, garnished with extra dill if desired. Enjoy the bright, refreshing flavors with each bite!
Notes
This salad is more than just a quick fix—it feels like a pause button during busy summer days. The textures and fresh flavors bring a sense of calm, a gentle reminder that sometimes, the best recipes are the simplest. It’s a dish I keep coming back to as a way to embrace the season’s fleeting beauty.
Whether served with grilled seafood or enjoyed on its own, this cucumber avocado salad keeps summer close. As the days stretch out and nights warm up, it offers a cool, nourishing escape from the heat—something to hold onto when everything else seems to rush by.
