Cucumber Avocado Salad

Ingredients

• 2English cucumbers, sliced
• 2ripe avocados, diced
• 3green onions, chopped
• 45 ml (3 tablespoons)olive oil
• 30 ml (2 tablespoons)freshly squeezed lime juice
• 1.25 ml (1/4 teaspoon)red pepper flakes
• to tastesalt and pepper

Instructions

1. 1

   Combine the salad

   Add the sliced cucumbers, diced avocados and chopped green onions to a large mixing bowl.

2. 2

   Mix the dressing

   Put the olive oil, lime juice, red pepper flakes, salt and pepper in a small jar. Close it and shake until combined.

3. 3

   Dress and toss

   Pour the dressing over the salad and toss gently to coat. Taste and adjust the seasoning if needed.

4. 4

   Serve straight away

   Serve immediately for the best flavour and texture.

What is cucumber avocado salad?

This is a fresh, American-style salad built around the contrast between crunchy cucumber and soft, rich avocado. Lime juice and olive oil make a simple dressing, while green onion and chilli flakes add a savoury edge and gentle heat.

The version here keeps the ingredients and preparation straightforward, so it works as a quick side or a light lunch. Gentle tossing helps coat the ingredients without breaking up the avocado.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 4g protein, 16g carbs, 28g fat.

The avocado and olive oil provide most of the fat, while the cucumber, avocado and lime contribute carbohydrates; this salad contains little protein. Pair it with grilled chicken, beans or another protein-rich dish to make a more balanced plate.

Choosing the ingredients

Cucumbers: English cucumbers have thin skins and few seeds, so they can be sliced directly into the salad. Choose firm ones for the crispest result.

Avocados: Use ripe fruit that yields slightly when pressed but is not mushy. It should hold its shape through a gentle toss.

Lime and oil: Fresh lime juice brings acidity, while olive oil rounds out the dressing. Red pepper flakes give it a little warmth.

Mixing a quick dressing

Jar method: Shaking the oil, lime juice and seasonings in a small jar combines them quickly. Make sure the lid is secure before shaking.

Seasoning: Salt and pepper are added to taste, so start modestly and adjust after the salad is dressed. The lime should taste bright without overpowering the other ingredients.

Keeping the texture

Slicing: Cut the cucumber into even slices so each mouthful has a similar crunch. Dice the avocado into pieces that are substantial enough to stay intact.

Tossing: Fold the dressing through gently rather than stirring vigorously. This coats the salad while keeping the avocado from turning into a mash.

When to prepare it

Timing: The recipe takes about 10 minutes and is best assembled just before serving. Once cut, avocado can darken and cucumber can release moisture.

If preparing ahead, keep the components separate and combine them shortly before eating. Add the dressing and toss at the last moment for the freshest texture.

What to serve with it

Grilled food: Serve the salad alongside grilled chicken or other barbecue dishes for a cool, bright contrast. It also fits naturally beside tacos.

Lunch: For a light meal, serve it on its own or alongside a more substantial dish. Keep the accompaniment simply seasoned so the lime dressing remains noticeable.

Recipe notes & tips

• Choose firm English cucumbers for a crisp salad.
• Use avocados that are ripe but still hold their shape.
• Shake the dressing in a jar with a secure lid.
• Toss gently to keep the avocado pieces intact.
• Taste the dressed salad before serving and adjust the salt, pepper or chilli.
• Assemble just before eating for the freshest texture.

Variations

• Add herbs: Fold in chopped coriander or parsley just before serving.
• Increase the heat: Add extra red pepper flakes to taste.
• Add tomato: Mix in chopped ripe tomato for another fresh element.
• Add feta: Crumble feta over the salad for a salty finish.
• Make it heartier: Serve with grilled chicken or beans for a more filling meal.

Common mistakes to avoid

• Overripe avocado: It can collapse when tossed; choose fruit that yields slightly but is not mushy.
• Vigorous mixing: It breaks up the avocado; fold the dressing through gently.
• Dressing too early: The salad can become watery and the avocado may darken; dress it just before serving.
• Underseasoning: The flavours can seem flat; taste after tossing and adjust the salt and pepper.
• Uneven cucumber slices: They make the texture less consistent; slice the cucumbers to a similar thickness.

How to store

For the best texture, serve the salad immediately. If needed, refrigerate leftovers in an airtight container and eat within a day; the avocado may darken and the cucumber may release liquid. Stir gently before serving and discard if it no longer looks or smells fresh.

Frequently asked questions