Cucumber Avocado Salad
Diced cucumber, avocado and tomato with red onion, cilantro and a lime and olive oil dressing. Four servings in 10 minutes, with no cooking.
What stops avocado going brown in a salad? Acid, and quickly. Lime juice on the cut flesh slows the browning for an hour or more, so the dressing goes on first.
This salad is nothing more than crisp, creamy and sharp things in the right proportions. Cucumber supplies the crunch, avocado the richness, tomato the juice and red onion the bite, and cilantro and a little jalapeño bring heat and a green flavour. Cut everything to the same size. Dice to about 1.5 cm so a spoonful holds all of it. Salt lightly, since the avocado needs more than you expect while the cucumber gives off water.
Serve it as a quick side for grilled fish or chicken. Add chickpeas or shredded chicken and it becomes lunch. Squeeze extra lime over the top at the table if the avocado looks dull. A pinch of chilli flakes adds heat for anyone who wants it. Eat it fresh.
Quick Answers
How long does Cucumber Avocado Salad take to make?
About 10 minutes in total — 10 minutes of preparation and of cooking. The recipe serves 4.
What are the key tips for making Cucumber Avocado Salad?
Choose avocados that give slightly when pressed; very soft ones turn to mush when tossed. Leave the jalapeño seeds in if you like it hot. Fold with a spatula rather than stirring, so the avocado holds its shape.
What should I serve with Cucumber Avocado Salad?
Grilled chicken or fish; A few corn tortilla chips; Black beans.
How should Cucumber Avocado Salad be stored?
Best eaten within the hour. Press cling film onto the surface and refrigerate for up to 4 hours if you must.
Is Cucumber Avocado Salad suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, diabetes-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Cucumber Avocado Salad?
About 194 kcal per serving, with 3 g protein, 14 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Cucumber Avocado Salad
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Whisk the lime juice, olive oil, salt and pepper in a large bowl.
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Add the diced avocado first and turn it gently to coat it in the dressing.
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Add the cucumber, tomatoes, onion, cilantro and jalapeño and fold gently until everything is glossy.
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Taste, adjust the salt and lime, and serve within 20 minutes.
Tips That Matter
- Choose avocados that give slightly when pressed; very soft ones turn to mush when tossed.
- Leave the jalapeño seeds in if you like it hot.
- Fold with a spatula rather than stirring, so the avocado holds its shape.
Swaps and Variations
- Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
What to Serve With It
Grilled chicken or fish · A few corn tortilla chips · Black beans
Keeping and Reheating
Best eaten within the hour. Press cling film onto the surface and refrigerate for up to 4 hours if you must.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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