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Cucumber Avocado Salad
Amelia Amelia

Cucumber Avocado Salad

This cucumber avocado salad is crisp, creamy, and loaded with flavor—ready in under 15 minutes. With crunchy cucumbers, buttery avocados, and a zesty lime dressing, it's refreshing, healthy, and effortlessly delicious.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: Fresh, Summer
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers, thinly sliced
  • 2 ripe avocados, diced
  • 0.25 red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • Pinch of red pepper flakes (optional)

Equipment

  • cutting board
  • chef’s knife
  • mixing bowl
  • whisk or fork
  • salad tongs or spoon

Method
 

  1. Slice cucumbers, dice avocados, and finely chop the red onion and cilantro. Optional: soak red onion in cold water for 5 minutes to mellow flavor.
  2. In a small bowl, whisk together lime juice, olive oil, salt, pepper, and red pepper flakes. Taste and adjust seasoning as needed.
  3. In a large bowl, combine cucumbers, avocados, onion, and cilantro. Drizzle dressing over the top and gently fold to mix.
  4. Serve immediately or cover and chill for up to 1 hour before serving. Best enjoyed fresh.

Notes

Use ripe avocados—they’re the creamy heart of this salad. If red onion feels too sharp, soak it in cold water for 5 minutes. Serve fresh or chill briefly before eating. Avoid freezing and keep dressing separate if prepping ahead. Optional add-ins: cherry tomatoes, feta, grilled shrimp.