Introduction
Sometimes, the best recipes are the ones that require no cooking, no fancy equipment, and barely any time. Cucumber Avocado Salad is the epitome of “less is more.”
This salad is a study in textural contrast: the hydration and crisp snap of fresh cucumber collide with the rich, buttery mouthfeel of ripe avocado. Tied together with a sharp lemon-herb vinaigrette, it is refreshing, filling, and incredibly nutritious.
It is also a nutritional powerhouse. This dish is naturally low-carb, Keto-friendly, and packed with healthy monounsaturated fats that keep you full long after the bowl is empty. Whether you need a cooling side dish for spicy grilled meat or a quick detox lunch, this green goddess salad delivers.
Ingredients List
Simplicity requires quality. Since there are so few ingredients, ensure your produce is at peak freshness.
The Green Base
- 2 English Cucumbers: Sliced into half-moons.
- Why English? Also known as “hothouse” cucumbers, these are long, thin, and wrapped in plastic. They have thin skins (no peeling needed) and tiny seeds, making them sweeter and crunchier than standard waxy cucumbers.
- 2 Ripe Avocados: Cubed.
- Selection Tip: They should yield slightly to gentle pressure but not feel mushy. If they are too hard, they won’t provide that necessary creaminess.
- 1/4 Red Onion: Thinly sliced.
The Vinaigrette
- 3 tbsp Extra Virgin Olive Oil: Use the good stuff; you will taste it.
- 1 large Lemon: Juiced (approx. 2-3 tbsp).
- The Science: The citric acid not only flavors the salad but also slows down the oxidation (browning) of the avocado.
- 2 tbsp Fresh Dill: Chopped. (Dried dill works too, use 1 tsp).
- 1 clove Garlic: Minced (or pressed).
- Salt & Black Pepper: To taste.
Sensory Note: This salad is loud. It offers a satisfying crunch-squish-crunch rhythm that makes eating vegetables feel indulgent rather than like a chore.
Timing
This is quite possibly the fastest side dish in existence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Serves: 4 Side Salads
Data Insight: Cucumbers are approximately 96% water. While they provide hydration, they lack satiety. Avocados are rich in oleic acid (a healthy fat). By pairing them, you get the volume of the cucumber with the satiety signaling of the avocado, creating a meal that creates a feeling of fullness for 3+ hours.
Step-by-Step Instructions
Step 1: Prep the Veg
- Cucumber: Wash the English cucumbers. Slice them into medium-thickness rounds, then cut those rounds in half.
- Tip: If using standard garden cucumbers, peel the waxy skin and scoop out the watery seeds with a spoon before slicing to prevent a soggy salad.
- Onion: Slice the red onion as thinly as possible.
- The Bite Hack: If raw onion is too spicy for you, soak the slices in a bowl of ice water for 10 minutes, then drain. This removes the sulfur compounds that cause “onion breath.”
Step 2: The Avocado
- Slice the avocados in half, remove the pit, and score the flesh into cubes while still in the skin.
- Scoop the cubes out with a spoon directly into your mixing bowl.
Step 3: The Dressing
- In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dill, salt, and pepper.
- Whisk until emulsified (creamy looking).
Step 4: Toss and Serve
- Combine the cucumbers, avocados, and onions in a large bowl.
- Pour the dressing over the top.
- Toss Gently: Use a large spoon to fold the ingredients together.
- Warning: Be gentle! If you toss too aggressively, the avocado will mash and turn into guacamole. You want distinct cubes.
- Serve immediately.
Nutritional Information
A Keto dream. Below is the estimated breakdown per serving.
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 210 kcal | 10% |
| Total Fat | 18g | 28% |
| Saturated Fat | 2.5g | 12% |
| Carbohydrates | 10g | 3% |
| Fiber | 6g | 24% |
| Net Carbs | 4g | – |
| Protein | 2g | 4% |
Variations for the Recipe
- Protein Boost: Add a can of drained Tuna or shredded Rotisserie Chicken to turn this from a side dish into a full lunch.
- Cheese Please: Crumbled Feta Cheese or tiny Mozzarella Balls (Bocconcini) add a salty kick.
- Caprese Style: Swap the dill for fresh Basil and add halved Cherry Tomatoes.
- Spicy: Add a pinch of Red Pepper Flakes or sliced Jalapeños to the dressing.
Serving Suggestions
- The Pairing: This is the ideal side for grilled proteins like Salmon, Lemon Chicken, or Lamb Chops.
- The BBQ: It balances out heavy, smoky flavors like BBQ Ribs or Burgers perfectly.
Common Mistakes to Avoid
- Dressing Too Early:
- The Issue: Adding salt and lemon 30 minutes before eating.
- The Result: Osmosis draws water out of the cucumbers, resulting in a pool of liquid at the bottom of the bowl.
- The Fix: Dress it right before serving.
- Using Mushy Avocados:
- The Issue: Over-ripe avocados.
- The Result: The salad looks like green mush.
- The Fix: Use avocados that are slightly firm.
- Thick Onions:
- The Issue: Cutting thick chunks of raw onion.
- The Result: Overpowering flavor that ruins the delicate cucumber.
- The Fix: Paper-thin slices only.
Storing Tips for the Recipe
- Eat Fresh: This salad does not keep well. The avocado will brown, and the cucumbers will get soggy.
- Short Term: If you have leftovers, press plastic wrap directly onto the surface of the salad to limit air exposure and store in the fridge for up to 1 day. (It won’t be pretty, but it will still be edible).
Conclusion
Cucumber Avocado Salad is proof that healthy food doesn’t have to be boring. It relies on the natural quality of the ingredients rather than heavy sauces or complex cooking methods. It’s vibrant, it makes your skin glow (thanks to the hydration and fats), and it tastes like summer in a bowl.
Ready to chop? Sharpen your knife! If you try this recipe, please leave a star rating below and let us know: did you add feta? Don’t forget to subscribe to our newsletter for more 10-minute recipes.
FAQs
Q: Can I use lime instead of lemon?
A: Absolutely. Lime gives it a slightly more tropical/Mexican flavor profile (especially if you add cilantro), while lemon keeps it Mediterranean.
Q: Can I use dried herbs?
A: Yes. Dried dill or dried oregano works well. Use 1/3 the amount (1 teaspoon dried vs 1 tablespoon fresh).
Q: Do I have to seed the cucumbers?
A: If using English (wrapped) cucumbers, no. If using standard garden cucumbers, yes—the seeds are watery and bitter.
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