Fresh cucumber and creamy avocado are tied together by a bright, zesty dressing in this simple, 12-minute Cucumber Avocado Salad. From indulgent burgers and sandwiches to hearty steak and pasta, you can always count on this salad to make excellent company..
Featuring two main green ingredients, our cucumber avocado salad recipe makes an aesthetically pleasing and uniquely tasty side dish. Also, the contrasting aspects of cucumber and avocado makes this salad so interesting to enjoy.
It is versatile: The flavor profile of this salad is mild and refreshing; you can pair it with many dishes. From on-the-go dishes like burgers or sandwiches to more wholesome dishes like steak or pasta, you can count on this salad to brighten up the meal.
It features a unique combination: Cucumber and avocado have long been served together on one plate, but rarely as the main pairing. These two don’t have a lot of flavors, yet their different textures create a fun dynamic in this salad.
Is This Salad Healthy?
Yes, our cucumber avocado salad recipe is healthy.
Cucumber’s high water content can help keep you hydrated and full. Also, it is a decent source of dietary fiber and antioxidants, most notably beta-carotene and vitamin K.
The dressing is where most of the flavors are. However, we use moderate amounts of seasoning to ensure that this salad adheres to our nutrition guidelines.
Overall, this salad contains only 2.3 g of saturated fat and 297 mg sodium per 172-calorie serving.
Ingredients You Will Need
Cucumber: The crunchy texture and refreshing taste make cucumber a worthwhile addition to any salad.
Avocado: Avocado makes this dish more palatable with its creamy texture and buttery flavor.
Olive oil: A must-have component for a vinaigrette dressing, olive oil adds some much-welcome richness and distinctive fragrance.
Lime juice: We choose lime juice as our acidic component . You can replace it with different types of vinegar or lemon juice.
Seasonings: We season the dressing with salt and pepper to round out the flavor profile of the whole dish.
As a finishing touch, we sprinkle some scallions and red pepper flakes on top of the salad to add a bit of color.
1. How Do You Keep Cucumbers From Getting Watery in a Salad?
There are three things you can do:
Pat dry or let the cucumber air dry before mixing it into the salad.
Remove the seeds as they contain the most liquid.
Toss the chopped cucumber with a pinch of salt, let them rest for about 20 minutes. The salt will enhance the texture of the cucumber, making it crunchy with a bit of chew; it also draws out the natural moisture of the cucumber. Discard the salty cucumber water and rinse thoroughly under running water. Gently squeeze the cucumber to remove as much water as possible. Finally, pat the cucumber dry with a paper towel and it’s ready for your salad.
2. Should You Peel Cucumber Before Eating?
You can, but it’s optional because cucumber peel is edible.
However, the older the cucumber, the tougher its peel gets. If it’s too fibrous and tough to chew for you, feel free to peel it.
If you decide to keep the skin on, be sure to wash it thoroughly to remove any dirt and pat it dry before adding it to the salad.
How to Store Leftovers
Store leftovers of this salad in the fridge only, as the ingredients will lose their texture at room temperature. Transfer them to an airtight container and refrigerate them for up to three days. That being said, we recommend finishing up the leftovers within the following day.
Slice the cucumbers: Cut off both ends of the cucumber. Slice it in half lengthwise and scoop out the seeds. Place the cucumber halves cut side down, then cut them into 1/2-inch-thick slices.
Cut the avocado: Cut lengthwise around the avocado and twist both halves to separate them. Hold the avocado firmly in one hand and the knife in the other. Carefully whack the pit with the edge of a knife and remove it. Cut the avocado halves into wedges and peel the skin from the pointy end. Cut the wedges into bite-sized chunks.
Slice the scallions: Slice off the white part of the scallions and set them aside. Cut the green part diagonally into thin slices.
Make the dressing: In a small bowl, add 2 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp ground black pepper. Mix well until combined.
Mix the salad: In a large mixing bowl, add 12 oz cucumber, 8 oz avocado, and the dressing. Toss the ingredients until the dressing coats the fruit and vegetables evenly.
Garnish and serve: Sprinkle 2 tbsp scallions and 1/2 tsp red pepper flakes on top. Enjoy!
Cucumber Avocado Salad
Amount Per Serving (1 serving)
Calories 171Calories from Fat 143
% Daily Value*
Saturated Fat 2.3g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 10.5g
Vitamin A 391.6IU
Vitamin C 10.2mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.