This Avocado Cucumber Salad is one of my favorite quick and refreshing dishes when I want something light yet satisfying. I combine creamy avocado with crisp cucumber, then toss everything in a bright lime dressing filled with fresh herbs, garlic, and a hint of jalapeño heat. It works beautifully as a side dish, taco topping, or even a simple lunch on warm days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium ripe avocados, cubed
2 cups cucumber, cubed
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 jalapeño, finely diced
1/4 teaspoon fine sea salt
1/2 cup fresh cilantro or parsley, chopped
Hot sauce, optional
Directions
I whisk together the lime juice, olive oil, minced garlic, diced jalapeño, and sea salt in a large bowl until well combined.
I stir in the chopped herbs so the dressing becomes fragrant and flavorful.
I add the cubed avocado and cucumber to the bowl.
I gently toss everything together, making sure the avocado stays chunky and creamy instead of mashed.
I taste the salad and adjust it with extra lime juice, salt, or hot sauce if I want a bolder flavor.
I serve it immediately for the freshest taste and best texture.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: Approximately 180 kcal per serving
Variations
I sometimes swap cilantro for fresh dill or basil when I want a different herbal flavor. For extra crunch, I like adding thinly sliced red onion or radishes. If I want a heartier salad, I mix in chickpeas or grilled chicken. I also enjoy adding cherry tomatoes for a burst of sweetness and color.
Storage/Reheating
I prefer eating this salad fresh because avocado can brown over time. If I need to store leftovers, I keep them in an airtight container in the refrigerator for up to one day. I press plastic wrap directly against the surface of the salad to help slow browning. Since this recipe is served cold, I do not reheat it.
FAQs
Can I make this salad ahead of time?
I usually prepare the dressing and chop the cucumber ahead of time, but I add the avocado right before serving to keep it fresh and green.
What type of cucumber works best?
I like using English cucumbers because they are crisp and have fewer seeds, but regular cucumbers work well too.
Is this salad spicy?
The jalapeño adds a mild kick. I remove the seeds for less heat or add extra hot sauce when I want it spicier.
Can I use lemon juice instead of lime juice?
I can substitute lemon juice if needed, although lime gives the salad a brighter and more refreshing flavor.
Is this recipe vegan and gluten-free?
Yes, I make this salad completely vegan, gluten-free, and naturally low in carbs.
Conclusion
This Avocado Cucumber Salad is a simple recipe that delivers fresh flavor with minimal effort. I love how creamy, crunchy, and zesty it tastes in every bite. Whether I serve it as a healthy side dish, light lunch, or topping for grilled meals, it always feels refreshing and satisfying.
📖 Recipe:
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Avocado Cucumber Salad
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Avocado Cucumber Salad is a fresh, creamy, and refreshing dish tossed in a zesty lime herb dressing with a hint of jalapeño heat. Perfect as a light lunch, healthy side dish, or topping for tacos and grilled meals.
Ingredients
2 medium ripe avocados, cubed
2 cups cucumber, cubed
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 jalapeño, finely diced
1/4 teaspoon fine sea salt
1/2 cup fresh cilantro or parsley, chopped
Hot sauce, optional
Instructions
- In a large bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeño, and sea salt until well combined.
- Stir in the chopped cilantro or parsley.
- Add the cubed avocado and cucumber to the bowl.
- Gently toss everything together until evenly coated, being careful not to mash the avocado.
- Taste and adjust with extra lime juice, salt, or hot sauce if desired.
- Serve immediately for the freshest flavor and texture.
Notes
Use English cucumbers for extra crunch and fewer seeds.
Swap cilantro with dill or basil for a different herbal flavor.
Add sliced red onion, radishes, or cherry tomatoes for extra texture and color.
For a heartier salad, mix in chickpeas or grilled chicken.
Store leftovers in an airtight container in the refrigerator for up to 1 day with plastic wrap pressed against the surface to reduce browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
