There are certain combinations that we can’t get enough of, and cool cucumber and creamy avocado is one of them. We’ve been eating some version of this Cucumber Avocado Salad our whole lives, and we’re sure you’re going to want it in your regular recipe rotation, too!
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Why You’ll Love This Cucumber Avocado Salad
Fresh vegetables, bright acid, good olive oil, and a few other simple, savory ingredients are all you need for this fresh salad. No cooking, no fuss, and definitely nothing complicated!
Here’s why it’s always on our table:
- It comes together in 10 minutes or less. Just chop, stir up the dressing, and combine it all together.
- No cooking required. Which means it’s perfect for the nights when you want something fresh on the table without turning on the stove.
- It’s naturally vegan and gluten-free. No need for swaps or omissions.
- It works with everything. Serve it as a side, pile it onto pita, or scoop it up like a dip. There are no wrong ways to eat this dish!
- It stays beautiful on the table. There’s no need to worry about wilting greens — you’ll just have crisp cucumbers and glossy avocado.
Ingredients You’ll Need
- Persian cucumbers – These are our go-to. They have thin, tender skin you don’t need to peel, tiny seeds that don’t water down the salad, and a clean, mild flavor that lets everything else shine. You’ll find them at any Middle Eastern grocery store and most supermarkets. If you only have garden cucumbers, peel them and scrape out the seeds before slicing.
- Avocados – To check for ripeness, remove the small stem nub at the top. Green underneath means it’s perfect, and brown means it’s past its prime. And, when you press near the stem end, it should give a little and not feel mushy.
- Cilantro – This herb adds fresh brightness to the cucumber avocado salad.
- Red onion – Soak the onion in cold water for 10 minutes before adding to get all the flavor and none of the sharp bite. This is optional, but we definitely recommend it.
- Lemon juice – This ingredient is doing double duty. It’s flavoring the salad and slowing the browning on your avocado. Fresh juice is key for the best flavor.
- Olive oil – Extra virgin olive oil brings everything together and adds richness to the dressing.
- Salt and black pepper – These balance out the dressing. Be sure to add the dressing just before serving — salt draws moisture out of cucumbers, and if they sit too long, the salad may be watery instead of crisp.
How to Make Cucumber Avocado Salad
This cucumber avocado salad recipe is as simple as it gets! Just be sure to use a sharp knife so your avocado cuts are clean, and they stay in defined chunks. Combine everything except for the lemon juice, olive oil, salt, and pepper in a wide bowl, whisk up the dressing, and drizzle it over top. Then, fold it all gently with your hands or a wide spoon and serve.
The full ingredients and step-by-step instructions are in the recipe card below.
Tips for the Best Results
If you want zero wateriness, salt and drain your cucumbers first. Slice them, toss with a pinch of salt in a colander, and let them sit for about 10 minutes before rinsing and assembling the salad. The salt draws out excess moisture and keeps the salad from getting soupy. If you’re serving immediately, you can skip this step, though.
Take the avocado out of the fridge 15 minutes before you use it. Cold avocado is waxy and doesn’t absorb flavor the way a room-temperature avocado does. This small step makes the salad taste even better.
Fold, don’t stir. Use your hands or a wide rubber spatula and work gently. The avocado should stay in visible, distinct pieces, not dissolve into a mash. If it looks like guacamole, you went too far.
Dress and salt right before serving, every time. This is the biggest reason salads like this go from crisp to soggy. The dressing can be whisked together in advance, but don’t combine everything until you’re ready to eat.
Variations and Add-Ins
- Tomatoes – Cherry tomatoes halved, or Roma tomatoes diced small, are a natural addition that turn this into a cucumber tomato avocado salad. Add them right before serving — tomatoes release a lot of juice and will make the salad watery if they sit too long.
- Feta – In Egyptian and Levantine cooking, gibna beda (white cheese) is often added to a fresh salad like this. Crumbled feta is similar, and it adds saltiness and a creamy, tangy contrast to the avocado.
- Sumac – This is our favorite way to give this salad a distinctly Middle Eastern flavor. Sprinkle a little over the top right before serving, and it changes everything. You’ll find it at any Middle Eastern grocery or online, and once you have it, you’ll put it on everything.
- Za’atar – For an extra kick of flavor, whisk a pinch of za’atar into the olive oil. It adds a herby, slightly nutty flavor that makes the whole salad taste more complex with almost no extra effort!
- Jalapeño – Thinly slice it and toss it right for a little heat.
- Chickpeas – Drain, rinse, and pat them dry first. It turns this side salad into something substantial enough to eat as a light meal on its own.
How to Store and Make Ahead
This salad is best within 2 hours of dressing it. The longer it sits, the more moisture is released from the cucumbers and the softer the avocado becomes. If you’re serving at a party or bringing it somewhere, keep the dressing separate and toss it at the last minute.
To make ahead: Chop the cucumbers, red onion, and cilantro and store them together in an airtight container in the fridge. Cut the avocado, toss the pieces in a little lime or lemon juice, and store separately. When you’re ready to serve, combine everything, dress, salt, and go.
Already dressed leftovers will keep for about 1 day in the fridge. The cucumbers soften, and the avocado darkens a bit, but a fresh squeeze of lemon and a quick toss can bring it back to life!.
We do not recommend freezing this salad. Cucumbers and avocados both lose their texture completely when frozen and thawed.
What to Serve with Cucumber Avocado Salad
In our house, this salad shows up next to just about everything. It’s the kind of side dish that belongs at the table, whether you’re making grilled chicken on a weeknight or setting out a full mezze spread on the weekend.
For a richer version, try drizzling our Creamy Tahini Dressing over the top — the nutty, savory tahini against the cool avocado and cucumber is one of our favorite combinations! If you’re putting together a spread, pair it with our Fattoush Salad and Tabbouleh for a table that looks like you spent all day in the kitchen, but took no more than 30 minutes.
Frequently Asked Questions
Two things work: acid and limiting air exposure. Toss your cut avocado pieces in lemon or lime juice as soon as you cut them — the citric acid slows the oxidation that causes browning. Once the salad is assembled, press a piece of plastic wrap directly onto the surface before refrigerating to limit air contact. Serve it within two hours for the best color and texture.
Yes, with a little planning. Chop and store the cucumbers, red onion, and cilantro in one container, and store the avocado (tossed with lemon juice) separately. Combine everything and dress just before serving. Once assembled and dressed, this salad is best within two hours.
Persian cucumbers are our first choice. They have thin skin, small seeds, mild flavor, and no need to peel. English cucumbers work great too. If you have another variety, peel them and scrape out the seeds before slicing so they don’t water down the salad.
Absolutely. Halved cherry tomatoes or small-diced Roma tomatoes work perfectly. Add them right before serving rather than during prep — tomatoes release juice quickly and will make the salad watery if they sit too long.
Absolutely! Cucumbers are hydrating and low in calories, avocado brings heart-healthy monounsaturated fats, fiber, and potassium, and the olive oil and lemon dressing has nothing processed in it. Plus, it’s naturally vegan, gluten-free, and dairy-free.
More Satisfying Salads
Want more fresh flavors on your table? These salads are sure to do the trick!
Egyptian Cucumber & Tomato Salad (Salata Baladi)
Chickpea and Cucumber Tahina Salad
Cobb Salad with Green Goddess Dressing
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Cucumber Avocado Salad
Ingredients
- 2 cups sliced Persian cucumbers
- 3 avocados diced
- 1 cup chopped cilantro
- ½ red onion thinly sliced and soaked in water for 10 minutes
- Juice of ½ lemon
- ¼ cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Add the cucumbers, avocado, cilantro, and red onion to a large bowl.2 cups sliced Persian cucumbers, 3 avocados, 1 cup chopped cilantro, ½ red onion
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.Juice of ½ lemon, ¼ cup olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper
- Pour the dressing over the salad and gently toss until everything is coated.
- Serve immediately and enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
