Cucumber Avocado Salad
This Cucumber Avocado Salad is a crisp, creamy, and refreshing dish ready in just 15 minutes. Buttery avocado chunks meet crunchy cucumber slices, juicy cherry tomatoes, and a bright lemon-herb dressing for a salad that is as beautiful as it is delicious.Perfect as a light lunch, a side dish, or a party appetizer, this recipe is naturally vegan, gluten-free, and endlessly customizable.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Small whisk or fork
Ingredients
- 2 large Persian or English cucumbers sliced into half-moons, about 1/4 inch thick
- 2 ripe avocados pitted and cut into bite-sized chunks
- 1 cup cherry tomatoes halved
- 1/4 medium red onion thinly sliced
- 2 cups baby spinach optional, for a fuller salad base
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh cilantro or parsley roughly chopped
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Slice the cucumbers into quarter-inch half-moons. Optionally, toss with a pinch of salt and let sit for 10 minutes, then pat dry with paper towels to draw out excess moisture and ensure maximum crunch.
- Halve the avocados, remove the pits, and scoop the flesh into a cutting board. Cut into generous bite-sized chunks and immediately drizzle with half the lemon juice to prevent browning.
- Halve the cherry tomatoes and thinly slice the red onion. Roughly chop your fresh cilantro or parsley. If using baby spinach, arrange it in the base of a large serving bowl.
- In a small bowl, whisk together the remaining lemon juice, olive oil, salt, and black pepper until the dressing is well combined. Taste and adjust seasoning as needed.
- Add the cucumbers, avocado, cherry tomatoes, and red onion to the serving bowl. Drizzle the dressing evenly over the top.
- Using a large spoon or spatula, gently fold all the ingredients together, being careful not to mash the avocado. You want distinct, creamy chunks throughout the salad.
- Scatter the fresh herbs over the top and serve immediately for the best flavor and texture. Enjoy on its own or alongside your favorite grilled protein.
Notes
For best results, assemble this salad right before serving. If prepping ahead, store the cucumbers, tomatoes, and onion separately from the avocado and combine just before eating. Always use ripe avocados for a creamy texture. A hard avocado can be ripened at room temperature for 1-2 days. Do not freeze this salad as the cucumber and avocado textures will not hold up.