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This delicious quick and easy 10-minute Cucumber Avocado Salad is just the refreshing side you’ve been looking for! It’s fresh crunchy cucumbers and rich creamy avocado with a sprinkle of green onions tossed with a simple dressing made of olive oil and fresh lime juice with just a touch of chili flakes for spice!
Cucumber Avocado Salad Recipe
Simple cucumber salads are the best! Both easy to make with just a few ingredients and affordable. I find them to be refreshing and a great addition to a meal anytime of the year. They pair well with almost anything from Baked BBQ Chicken Drumsticks to Sloppy Joes. And they are not only super delicious but on the healthy side too!
This recipe is similar to my Avocado Tomato Salad and Cucumber Tomato Salad, yet requires a few less ingredients and doesn’t call for cheese. It’s vegan as written and keto as well because it’s totally grain and corn free. However, you can easily add anything you like to this cucumber avocado salad recipe to customize it to your liking.
Why You’ll Love This Cucumber And Avocado Salad
- Quick And Easy! This 10-minute simple cucumber avocado salad recipe is so easy to throw together. All you have to do is chop 3 veggies, make a simple dressing, and toss.
- Healthy Crunchy Cucumbers! Fresh crispy cucumbers are a fantastic way to add some delicious low-carb, low-calorie, and low-fat crunch to any meal.
- Potluck Perfect! This is a great potluck pleaser! We all know that everyone loves anything with avocado added and this tasty salad with cucumber and avocado is so easy to make.
Ingredients You’ll Need
Salad
- English Cucumbers – Longer than a regular cucumber, they have a thinner skin and tiny seeds, which makes them perfect for salads.
- Avocados – They add a lovely richness to the salad and wonderful flavor in combination with the cucumber and lime.
- Green Onions – Adds a layer of mild onion taste and a herby freshness.
Dressing
- Olive Oil – Use a decent extra virgin olive oil for the best flavor. However, if you don’t like olive oil any vegetable oil can be used.
- Lime Juice – You want to use freshly squeezed lime juice. Concentrated just isn’t the same and can have an overly acidic taste. You can also use lemon juice if you don’t have any limes.
- Red Pepper Flakes – Adds a touch of spice, but can be omitted if you prefer.
- Salt – No dressing would be complete without a touch of salt to enhance the flavor.
- Black Pepper – Use freshly ground black pepper if you have it on hand.
This 2-step cucumber salad with avocado is beyond easy! All you have to do is toss some chopped veggies together with a simple dressing and you’re done. It literally takes just 10 minutes to make and is ridiculously good.
Make The Salad
To begin, chop and slice the cucumbers, avocado, and green onions. Next, add them to a large bowl, but do not toss them together just yet. Then set the bowl aside while you make the dressing for the salad.
Make The Dressing And Toss
Now that the chopped veggies are ready to go, you’ll need to make the yummy dressing! To do this, put all the dressing ingredients into a small jar, secure the lid, and shake it until they are well combined. If you don’t have a jar, you can also put the dressing ingredients in a medium size bowl and vigorously whisk them together. Then pour the dressing over the salad and gently toss until all the veggies are coated. Finally, give the salad a taste and add more salt and pepper if needed.
Serve And Enjoy
This cucumber avocado salad is best served immediately. It’s the perfect side to my Hawaiian Ham and Cheese Stromboli for lunch or Lemon Pepper Chicken for dinner!
If The Avocado turns brown, is it bad?
No, it’s not bad. If you cut a perfectly good avocado and find that it has turned brown after a few hours it’s totally normal. Just like apples, avocados turn brown when the flesh is exposed to oxygen. The lime juice in the dressing will prevent this from happening right away, but all avocados eventually go a little brown once cut.
What Can I Add To The Salad?
Anything you like! Halved cherry tomatoes, red onion, and a cheese like Cotija would be a yummy addition. Fresh corn could be tasty as well as some cubed mango along with a sprinkle of fresh chopped cilantro. Feel free to be as creative as you want and customize the salad. That’s the fun part about cooking!
Expert Tips
- Use quality ingredients. When a recipe has just a handful of ingredients the quality of them matters even more. So use a decent olive oil and fresh lime juice. Also, make sure the cucumbers are fresh and use ripe avocados for the tastiest salad.
- Don’t Over Toss. Gently toss the salad once you add the dressing being careful not to smash the avocado. You want them to remain in cubes not make the salad creamy.
- Add avocado right before serving. If you aren’t going to eat the salad right away, wait to add the avocado so it doesn’t have time to brown.
Leftovers
It’s best to eat avocado cucumber salad immediately after it’s made, but leftovers will keep in the fridge for up to 2 days in an airtight container.
Make Ahead
It is possible to make this cucumber avocado salad ahead of time. However, I don’t recommend cutting the avocado or adding it to the salad until right before serving. I also suggest waiting to toss the veggies with the dressing. Yet, you can make the salad dressing and prep the cucumbers and green onions ahead of time.
Other Delicious Salads You Can Try
- Chicken Club Pasta Salad
- Watermelon Feta Salad
- Cucumber Tomato Salad
- Easy Panzanella Salad
- Cobb Salad
- Chef Salad
- Lemon Cucumber Couscous Salad
- Avocado Chicken Salad
Cucumber Avocado Salad
Ingredients
Salad
- 2 English cucumbers sliced in half moons
- 2 avocados ripe, diced
- 3 green onions chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- ¼ teaspoons red pepper flakes
- salt and pepper to taste
Instructions
- Combine all of the salad ingredients together in a large bowl.
- In a small mason jar combine all the dressing ingredients then pour over the salad. Toss well and adjust with salt and pepper as needed.
- Serve immediately.
Tips & Notes:
- Use quality ingredients. When a recipe has just a handful of ingredients the quality of them matters even more. So use a decent olive oil and fresh lime juice. Also, make sure the cucumbers are fresh and use ripe avocados for the tastiest salad.
- Don’t Over Toss. Gently toss the salad once you add the dressing being careful not to smash the avocado. You want them to remain in cubes not make the salad creamy.
- Add avocado right before serving. If you aren’t going to eat the salad right away, wait to add the avocado so it doesn’t have time to brown.
- It’s best to eat avocado cucumber salad immediately after it’s made, but leftovers will keep in the fridge for up to 2 days in an airtight container.
