Classic Avocado Cucumber Salad

Here is my favorite avocado cucumber salad recipe, with crisp cucumber rounds, creamy avocado slices, and a simple lime dressing with cilantro, spring onion, and just a hint of red pepper flakes.

This salad is my go-to side dish when the weather gets warm and I want something cool and refreshing on the table. It comes together in about 10 minutes, and my family loves how light and fresh it tastes. Perfect for those nights when you don’t feel like turning on the stove!

What Kind of Avocado Should I Use?

For this salad, you’ll want to use a ripe but still firm avocado – one that gives slightly when you press it but isn’t mushy. Hass avocados are your best bet since they have a creamy texture and rich flavor that pairs perfectly with the crisp cucumbers. If your avocados are too soft, they’ll turn to mush when you toss the salad, and if they’re too hard, they won’t have that buttery taste you’re looking for. A good trick is to buy your avocados a few days ahead and let them ripen on your counter, then pop them in the fridge once they’re ready to slow down the ripening process until you’re ready to make your salad.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• English cucumbers: Regular cucumbers work just fine here. If using standard cucumbers, you might want to peel them and scoop out the seeds since they tend to be more watery and have tougher skin than English cucumbers.
• Avocado: This is really the star of the salad, so I wouldn’t recommend skipping it. Make sure your avocado is ripe but still firm – too soft and it’ll turn mushy when you toss everything together.
• Green onion: You can swap green onions with finely chopped red onion or shallots for a slightly different flavor. If using red onion, use about half the amount since it’s stronger in taste.
• Lime juice: Lemon juice works as a substitute and gives a similar fresh, citrusy taste. You could also use white wine vinegar or rice vinegar if that’s what you have on hand.
• Extra virgin olive oil: Any neutral oil like avocado oil or regular olive oil will do the job. You could even try a light sesame oil for an Asian-inspired twist.

Watch Out for These Mistakes While Cooking

The biggest mistake with this salad is adding the avocado too early, which causes it to turn brown and mushy – slice it right before serving and toss gently to keep those perfect green pieces intact.

Another common error is not salting the cucumbers properly, so make sure to taste as you go since English cucumbers have a high water content and need enough seasoning to bring out their flavor.

Over-mixing is your enemy here because the avocado will break down and turn the whole salad into a mushy green mess, so use a light hand and fold the ingredients together just until combined.

For the best texture, serve this salad within 30 minutes of making it, as the lime juice will start to break down the avocado if it sits too long.

What to Serve With Avocado Cucumber Salad?

This light and refreshing salad pairs beautifully with grilled chicken, fish, or shrimp since it won’t weigh down your meal. I love serving it alongside tacos, fajitas, or any Mexican-inspired dish where the cool cucumber and creamy avocado balance out spicier flavors. It also works great as a side for burgers, sandwiches, or even as a topping for grilled salmon. If you’re keeping things simple, just add some pita chips or tortilla chips on the side and you’ve got yourself a perfect light lunch or dinner.

Storage Instructions

Store: This salad is best enjoyed fresh since the avocado can brown and the cucumbers release water over time. If you need to store leftovers, keep them in an airtight container in the fridge for up to 1 day. A squeeze of extra lime juice on top can help slow down the browning.

Make Ahead: You can prep the cucumbers and green onions a day ahead and keep them in separate containers in the fridge. Just wait to slice the avocado and mix everything with the dressing right before serving to keep it looking fresh and tasting great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 5-7 g
• Fat: 28-33 g
• Carbohydrates: 25-30 g

Ingredients

For the salad:

• 2 medium cucumbers (peeled and sliced into 1/4-inch rounds)
• 2 ripe avocados (pitted and sliced)
• 1/3 cup spring onion (chopped)
• 2 tablespoons fresh cilantro (roughly chopped)

For the dressing:

• 3 tablespoons lime juice (freshly squeezed)
• 2 1/2 tablespoons extra virgin olive oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes

Step 1: Prepare the Vegetables

• 2 medium cucumbers, peeled and sliced into 1/4-inch rounds
• 2 ripe avocados, pitted and sliced
• 1/3 cup spring onion, chopped
• 2 tablespoons fresh cilantro, roughly chopped

Peel the cucumbers and slice them into 1/4-inch rounds—this thickness allows them to absorb the dressing while maintaining a pleasant bite.

Pit and slice the avocados into thin pieces, working gently to keep them intact.

Chop the spring onions and roughly chop the cilantro.

Set all prepared vegetables aside on a cutting board until ready to assemble.

Step 2: Make the Dressing

• 3 tablespoons lime juice, freshly squeezed
• 2 1/2 tablespoons extra virgin olive oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes

In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, sea salt, black pepper, and red pepper flakes.

Whisk until well combined and the salt dissolves slightly into the dressing.

I like to taste the dressing at this point and adjust the seasoning—the lime should shine through with just a hint of heat from the pepper flakes.

Step 3: Assemble and Serve

• prepared vegetables from Step 1
• dressing from Step 2

Transfer the prepared cucumbers, avocados, and spring onions to a serving bowl.

Pour the dressing over the vegetables and gently toss to combine, being careful not to mash the avocado slices—you want them to stay intact while getting coated in the bright, citrusy dressing.

Top with the fresh cilantro and serve immediately.

I recommend serving this salad right away since avocado can brown quickly once cut and exposed to air.

Classic Avocado Cucumber Salad

Delicious Classic Avocado Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 375 kcal

Ingredients

  

For the salad:

• 2 medium cucumbers (peeled and sliced into 1/4-inch rounds)
• 2 ripe avocados (pitted and sliced)
• 1/3 cup spring onion (chopped)
• 2 tablespoons fresh cilantro (roughly chopped)

For the dressing:

• 3 tablespoons lime juice (freshly squeezed)
• 2 1/2 tablespoons extra virgin olive oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes

Instructions

 

• Peel the cucumbers and slice them into 1/4-inch rounds—this thickness allows them to absorb the dressing while maintaining a pleasant bite. Pit and slice the avocados into thin pieces, working gently to keep them intact. Chop the spring onions and roughly chop the cilantro. Set all prepared vegetables aside on a cutting board until ready to assemble.
• In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, sea salt, black pepper, and red pepper flakes. Whisk until well combined and the salt dissolves slightly into the dressing. I like to taste the dressing at this point and adjust the seasoning—the lime should shine through with just a hint of heat from the pepper flakes.
• Transfer the prepared cucumbers, avocados, and spring onions to a serving bowl. Pour the dressing over the vegetables and gently toss to combine, being careful not to mash the avocado slices—you want them to stay intact while getting coated in the bright, citrusy dressing. Top with the fresh cilantro and serve immediately. I recommend serving this salad right away since avocado can brown quickly once cut and exposed to air.