Easy Cucumber Avocado Salad | Ready in 10 Minutes

Prep Time 10 mins

Total Time 10 mins

Cuisine: American, French, Italian

Courses: Appetizer, Salad

Difficulty: Beginner

Servings: 4

Calories: 180

Description

This easy cucumber avocado salad recipe comes together in just 10 minutes, serves four, and features crisp cucumbers, creamy avocado, fresh herbs, and a bright citrus dressing.

Ingredients

For the Salad

2 medium English cucumbers, thinly sliced (about 4 cups)
2 ripe Hass avocados
5 stalks of green onions (scallions), finely chopped
1/4 cup of fresh cilantro, finely chopped (or parsley or dill)

For the Dressing

2 tablespoons of extra‑virgin olive oil
2 tablespoons of fresh lemon juice (about half a lemon)
1/4 teaspoon of sea salt, to taste
1/4 teaspoon of freshly ground black pepper, to taste
pinch of finely minced Jalapeño

Step-By-Step Instructions

1
Prepare Your Cucumbers
- Give your cucumbers a good rinse under cool water to remove any dirt or wax.
- If you’re using English cucumbers, there’s no need to peel them as their skin is tender and adds extra crunch and nutrients.
- Dice the cucumbers into even, bite-sized chunks (about ½ inch works well).
- Then sprinkle lightly with salt, and let them sit in a colander for 5 minutes to draw out excess moisture.
2
Prep the Green Onions & Fresh Herbs
- Grab the green onions (scallions) and rinse them well to remove any grit.
- Trim off the root ends and any wilted tops, then finely slice the white and light green parts into thin rounds.
- Rinse a handful of fresh cilantro, pat it dry, and roughly chop the leaves.
- Cilantro adds a fresh, zesty lift that pairs beautifully with cucumber and avocado.
3
Make the Dressing
- In a small bowl, whisk together the olive oil, fresh lemon juice, sea salt, and freshly ground black pepper.
- Whisk these ingredients vigorously until they are well combined and the salt has dissolved.
- Then stir in the minced jalapeño, if using.
- Taste and adjust the seasoning to your personal preference.
4
Combine & Toss
- Transfer the diced cucumbers to a large mixing bowl.
- Drizzle dressing over top of the diced cucumbers.
- Then gently toss with a spatula or salad servers until evenly coated.
5
Prepare the Avocados
- Slice the ripe avocados in half lengthwise and remove the pit.
- Cut the avocado into neat ½-inch cubes.
- To help prevent browning, drizzle or squeeze a little fresh lime juice right over the cubes as soon as they’re cut.
6
Gently Fold in the Avocado
- Once your salad base is tossed with the dressing, add the diced avocado on top.
- Using a spatula or wide spoon, gently fold the avocado into the salad.
- Go slow and light; the goal is to coat each piece without mashing its creamy texture.
7
Add Fresh Herbs and Final Seasoning
- Finally, sprinkle in the finely chopped green onions and fresh cilantro (or parsley/dill).
- Give the entire cucumber avocado salad a final, very gentle toss.
- Taste one last time and adjust salt and pepper if needed.
8
Serve Immediately
- Transfer salad to a serving dish.
- Serve your cucumber avocado salad.

Nutrition Facts

Servings 4

Serving Size About 1 cup (roughly 236 grams)

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 2g10%
Sodium 120mg5%
Potassium 550mg16%
Total Carbohydrate 9g3%
Dietary Fiber 8g32%
Sugars 2g
Protein 2g4%

Vitamin A 400 IU
Vitamin C 15 mg
Calcium 45 mg
Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Immediately toss diced avocado with fresh lime or lemon juice to keep it from browning.
Since cucumbers release water, drain off extra moisture after salting to keep your salad extra crisp.
Always toss your avocado cucumber salad gently to avoid mashing the delicate avocado pieces.
Taste and adjust your dressing before mixing it in so the flavors are balanced and bright.
Whisk the dressing well to fully blend the oil and lemon juice into a smooth, flavorful coating.

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