Cucumber Avocado Salad

Ingredients

• 4cucumbers, cut into chunks
• 1ripe avocado, cut into chunks
• 2 tbsp (30 ml)fresh dill, minced
• ¼ cup (about 38 g)feta cheese, crumbled
• 3 tbsp (45 ml)mayonnaise
• 1lime, squeezed
• A squeezesriracha
• To tastesalt and black pepper
• To tastered chilli flakes
• To tastesesame seeds

Instructions

1. 1

   Combine the salad

   Put the cucumber chunks, avocado and minced dill in a serving bowl. Sprinkle over the crumbled feta.

2. 2

   Mix the dressing

   Whisk together the mayonnaise, lime juice, sriracha, salt and pepper. Taste and adjust with more sriracha or salt if you like, then drizzle over the salad.

3. 3

   Add the garnish

   Finish with red chilli flakes and sesame seeds.

What is cucumber avocado salad?

This American-style salad brings together chunks of cucumber and avocado, with feta, dill and a spicy, tangy mayonnaise dressing. It is a simple combination rather than a dish with one fixed traditional formula.

The contrast is what makes this version work: cucumber stays crisp, avocado adds softness, and lime and sriracha give the creamy dressing a bright, lively edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 8g protein, 22g carbs, 35g fat.

The avocado and mayonnaise provide most of the fat, while cucumber and lime contribute some of the carbohydrates; feta and avocado contribute some protein. For a more filling, balanced plate, serve a portion with a lean protein such as grilled chicken or fish.

Choosing the ingredients

Cucumbers: Use firm cucumbers and cut them into pieces that are easy to eat in one bite. If their centres are especially watery, you can scoop out some of the seeds before chopping.

Avocado: Choose one that yields slightly to gentle pressure but is not very soft. A ripe avocado gives the salad a creamy texture while still holding its shape when mixed.

Dill and feta: Fresh dill lends a clean herbal flavour, while crumbled feta adds a salty, tangy note. Taste the finished dressing before adding extra salt, since the feta is already savoury.

Getting the dressing right

Whisk the mayonnaise, lime juice and sriracha until the dressing looks smooth. Add the chilli sauce gradually, tasting as you go so its heat does not overwhelm the fresh ingredients.

The lime brings acidity to balance the mayonnaise and avocado. If the dressing feels too thick to drizzle, whisk in a little more lime juice.

Keeping the texture fresh

Cut the cucumber and avocado into similarly sized chunks for a balanced forkful. Fold or toss gently once the dressing is added so the avocado does not turn into a mash.

This salad is best dressed just before serving. The cucumber releases moisture over time, and avocado can soften after it has been cut.

Timing and serving

The recipe takes about five minutes, with no cooking required. For the freshest texture, prepare the dressing and cut the ingredients shortly before you plan to eat.

Serve it alongside grilled chicken, fish or a sandwich, or enjoy it as a simple lunch. The crisp vegetables and creamy dressing also make it a useful side for a warm main course.

Finishing touches

Red chilli flakes add a visible hint of heat, while sesame seeds bring a little contrast in texture. Scatter both over the dressed salad just before serving so they remain easy to see and taste.

Season in small additions: feta, sriracha and chilli flakes all contribute savoury or spicy notes, so a final taste is more reliable than adding plenty of salt at the start.

Recipe notes & tips

• Use a ripe but still firm avocado so the chunks hold their shape.
• Whisk the lime juice into the mayonnaise gradually for a smooth dressing.
• Start with a small squeeze of sriracha and add more after tasting.
• Taste before adding extra salt because feta can be quite salty.
• Add the dressing shortly before serving to keep the cucumber crisp.
• Mix gently once the avocado is in the bowl to avoid crushing it.

Variations

• More heat: Add extra sriracha or a pinch more red chilli flakes.
• Herb swap: Replace some or all of the dill with chopped coriander.
• Extra crunch: Add sliced spring onions just before serving.
• Creamier dressing: Stir the mayonnaise and lime together thoroughly before adding the sriracha.
• Add protein: Serve with grilled chicken or flaked cooked fish.
• No feta: Leave it out for a dairy-free version, and season the salad to taste.

Common mistakes to avoid

• Overripe avocado: It can collapse when mixed; choose one that is ripe but still firm.
• Too much sriracha at once: The heat can dominate; add it in small amounts and taste.
• Salting too early: Feta adds saltiness; taste the dressed salad before seasoning further.
• Rough mixing: It can break up the avocado; fold the ingredients together gently.
• Dressing too far ahead: The cucumber can release liquid; dress the salad just before serving.

How to store

Store leftovers in an airtight container in the fridge and eat them within a day for the best texture. The avocado may soften and the cucumber may release liquid; this salad is not suited to reheating.

Frequently asked questions