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Refreshing Avocado Cucumber Salad

Kathleen R. Coffey
A quick and nutritious Avocado Cucumber Salad with a zesty lime dressing, perfect for a light side or snack
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • 1 Medium Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Citrus Juicer
  • Measuring Spoons Set

Ingredients
  

  • 2 English cucumbers thinly sliced
  • 1 large ripe avocado peeled, pitted, and sliced
  • ⅓ cup chopped green onions about half a bunch
  • 2 tablespoons freshly squeezed lime juice from 1 medium lime
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt adjust to taste
  • ⅛ teaspoon freshly ground black pepper

Instructions
 

  • Prepare the Vegetables: Begin by washing the cucumbers thoroughly. Using a sharp knife, slice them into thin, even rounds for a crisp texture. Next, carefully cut the avocado in half, remove the pit, peel off the skin, and slice the flesh into smooth, uniform pieces. Chop the green onions finely to add a fresh, mild bite.
  • Combine Ingredients in a Bowl: Place the cucumber slices, avocado pieces, and chopped green onions into a medium-sized mixing bowl. Gently toss the ingredients together to evenly distribute them, taking care not to mash the avocado.
  • Make the Dressing: In a small separate bowl or directly over the salad, pour in the fresh lime juice and extra virgin olive oil. Sprinkle the sea salt and black pepper over the salad. The acidity of the lime juice will brighten the flavors, while the olive oil adds richness.
  • Toss and Serve Immediately: Using salad tongs or two large spoons, gently toss all ingredients to coat everything evenly with the dressing. Serve the salad right away to enjoy the fresh flavors and crisp textures at their best.

Notes

  • Avocado Ripeness: For best results, use a perfectly ripe avocado that yields slightly to gentle pressure but isn’t overly soft. This ensures creamy texture without mushiness.
  • Cucumber Variety: English cucumbers are preferred for their thin skin and fewer seeds, but regular cucumbers can work if peeled and seeded.
  • Make Ahead Tips: This salad is best enjoyed fresh since avocado can brown quickly. If you need to prepare it in advance, toss with lime juice and cover tightly with plastic wrap pressed onto the salad surface to reduce oxidation.
  • Adjust Seasonings: Feel free to customize the salt and pepper quantities to your taste. Adding a pinch of chili flakes can introduce a subtle kick if desired.
  • Serving Suggestions: This salad pairs wonderfully with grilled fish, chicken, or as a light lunch on its own.