Cucumber avocado salad is the perfect quick side dish for summer and endlessly versatile! Switch things up with various fresh herbs, beans, veggies, and dressings for a refreshing salad everyone will love.
This recipe is vegan, allergy-friendly, and can be made without oil.
You can never have too many ways to use avocados, right? Because when they're ripe, you better be ready!
You can always whip up guacamole, avocado green goddess dressing, or make avocado toast. But what if you're headed to a party or have guests coming over and need a side dish?
This creamy, healthy cucumber avocado salad is perfect. And it offers a way to use up multiple ripe avocados at once.
Paired with cucumber, tomatoes and lemon or lime juice, the simple flavors allow the buttery, irresistible texture and flavor of avocado to shine.
I can imagine this salad alongside so many dishes, like vegan banh mi, BBQ seitan ribs, tofu chorizo tacos, and veggie burgers.
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More Ways to Use Cucumber
Speaking of cucumbers, you might need more ways to use them, too! Check these out:
- cucumber stir fry
- spicy cucumber salad
- Mediterranean cucumber salad
- quick pickled vegetables
- creamy cucumber smoothie
Ingredient Notes
- avocado - the only tricky thing about making this dish is making sure your avocados are at the perfect ripeness. See the tips below.
- cucumber - I like to use English or hothouse cucumbers in this recipe. These long, thin-skinned cucumbers are perfect for salads and don't need to be peeled. Regular cucumbers work, too, but you'll want to peel them and scoop out the seeds.
- tomatoes - cherry or grape tomatoes are nice, or go with whole red, roma, or heirloom tomatoes.
- red onion - the fresher the better when it comes to salads. But if it seems very strong when you slice into it, place the sliced onion a bowl and cover with cold water. Set aside while you prepare the remaining ingredients, then drain and pat dry.
- lemon or lime juice
- olive oil - or for an oil-free option, try this popular fat-free Italian dressing.
- salt and pepper
- optional ingredients: fresh herbs (dill, basil, parsley, or cilantro); cooked chickpeas.
See recipe card below for quantities and full instructions.
How to Make It
- First, wash all of the produce. Slice the cucumber lengthwise into quarters, then cut into chunks. Peel and thinly slice the onion, and halve the tomatoes.
- Next, prepare the avocado by cutting through the stem end, removing the seeds, and cutting into cubes. Toss it with half of the lemon or lime juice to prevent browning.
- Combine everything in a large serving bowl, and add olive oil, salt, and pepper. Taste for seasoning and add more juice, if desired.
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The cucumber avocado salad may be served now or covered and refrigerated for an hour or so if you prefer it chilled.
How to Select Avocados
Avocados are best when slightly soft, but not mushy. There should be a small amount of give when gently squeezed, and the skin should be bumpy and dark green to black in color. If the skin is smooth, the avocado is probably overripe.
You can also find charts and photos online that show the different colors and stages of ripening. These visual clues will help you decide which avocados to purchase at the store, depending on when you plan to use them.
Look for dark green, harder avocados if you are planning to use them 3 to 4 days after purchasing.
To speed up the ripening process, place an avocado in a paper bag with a banana, apple, or tomato.
Place ripe avocados in the refrigerator to slow down the process and keep them from becoming overripe too soon.
The website avocadosfrommexico.com has more in depth information on selecting, cutting, and storing avocados.
Serving and Batch Size
The acidity of lemon/lime juice helps prevent browning, but the salad is best served within 2 hours.
The recipe makes enough for 3 to 4 people as a side dish. Double or triple it for a crowd. You can also stretch it further by doubling the amount of cucumber and adding chickpeas or white beans.
Variations and Swaps
- Mediterranean - add finely chopped fresh parsley and basil and crumbled vegan feta cheese.
- Mexican - add roasted corn and poblano pepper, lime juice, cilantro, and vegan queso fresco.
- green onion instead of red onion
- white wine vinegar instead of lemon or lime juice
- sliced jicama or radishes in addition to or instead of cucumber
Make Ahead
To prepare the salad ahead of time, slice the cucumber, tomatoes, and onion, and keep refrigerated. Add the avocado, lemon juice, oil, salt and pepper just before serving.
Storage
As mentioned, avocado salad is best enjoyed fresh. If you have some leftover, press a piece of plastic wrap onto the salad to protect it from air. Keep refrigerated and enjoy the next day.
You Might Like
I hope you enjoy this fresh avocado cucumber salad. If you try the recipe be sure to comment below and let us know!
Recipe
Cucumber Avocado Salad
Ingredients
- 1 large English cucumber
- 10 ounces grape or cherry tomatoes
- half of a medium red onion
- 2 ripe avocados
- ¼ cup fresh lemon or lime juice
- 1 tablespoon olive oil, optional - for oil-free, omit or sub aquafaba; see Notes
- salt and pepper
Optional ingredients:
- ⅓ cup finely chopped fresh herbs - such as cilantro, basil, parsley, or dill
- 1 (15 oz) can chickpeas, rinsed and drained
- ¾ cup crumbled vegan feta cheese
Instructions
- Cut the cucumber into quarters lengthwise, then slice into chunks. Halve the tomatoes, and thinly slice the red onion. Tip: if the onion smells harsh, place in a bowl of cold water for 10 minutes, then drain and pat dry. Place all in a large serving bowl.
- Cut the avocados in half through the stem end. Gently pop out the seed by pressing your thumbs against the skin-side. Peel and chop the avocados. Squeeze half of the lemon/lime juice over the avocado and gently toss. Add it to the bowl.
- Add the olive oil and season with salt and pepper. Toss everything together. Taste and add more lemon or lime juice, salt, and pepper, if desired. Serve now or cover the bowl and chill for 1 hour before serving.
Notes
- Mediterranean - add finely chopped fresh parsley and basil and crumbled vegan feta cheese.
- Mexican - add roasted corn and poblano pepper, lime juice, cilantro, and vegan queso fresco.
- Oil-free - instead of olive oil and citrus juice, try this oil-free Italian dressing.
- green onion instead of red onion
- white wine vinegar instead of lemon or lime juice
- sliced jicama or radishes in addition to or instead of cucumber
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Tammy says
Delicious! I paired this with your fat-free Italian dressing, which is amazing I should add, and this salad was a HIT with my crew for 4th of July. Thanks!