This cucumber avocado salad comes together in about 10 minutes with fresh dill, lemon juice, and red wine vinegar for a crisp, bright side dish that pairs with just about anything. Low carb, nutritious, and so simple!
There is nothing I love more than a hot summer night, dinner on the back deck, and a cool, refreshing salad to go along with dinner off the grill.
Just the perfect evening, if you ask me!
A big juicy steak (marinated in the best keto steak marinade) is an absolute favorite around here and I love serving it with something fresh and zippy, like this cucumber avocado salad.
Crispy little cucumber bites, creamy chunks of avocado, and a simple dressing made with olive oil, red wine vinegar, lemon juice, and dill. This is what summer is all about!
I’ve tested this one multiple times and, while I do prefer it made fresh, I can tell you that our little trick of tossing the avocado in the lemon juice before mixing in the rest of the ingredients help this one last in the fridge pretty nicely for up a couple of days.
♥ What We Love About This Recipe:
- Ready in 10 minutes. No cooking, no waiting. Dice, slice, toss, done.
- Big flavor, short ingredient list. Fresh dill, lemon juice, and red wine vinegar do all the work here. Nothing fancy, all payoff.
- Goes with everything. Grilled chicken, shrimp, fish tacos. This salad fits right alongside whatever you’re already making.
Ingredients, Swaps, & Tips:
English cucumbers are preferred here. They have a thinner skin and less seeds than traditional cucumbers. Mini cucumbers also work nicely. You’ll need around 6-8.
Avocado ripeness matters here. You want avocados that give slightly when pressed but aren’t soft and mushy. Too soft and they’ll fall apart when you toss everything together.
Don’t have fresh dill? Dried dill works in a pinch. Use 1 tablespoon instead of 3.
Red onion can be tamed! If you don’t like the bite of red onion, just soak it in cold water for 10 minutes to cut down on the raw onion bite.
Want to prep ahead? Chop the cucumbers and onion up to a day ahead and store them separately in the fridge. Add the avocado right before serving, for the best results. This will keep for 2 days pretty nicely once combined.
Feed a crowd. This recipe scales up or down without any adjustments. Double everything for a crowd, halve it for two.
Step by Step Instructions:
Cut the avocado into quarters, peel off the skin, and dice into chunks.
Place the avocado in a mixing bowl and pour the lemon juice over the top. Stir gently to coat. This will help prevent browning.
Slice the English cucumber in half lengthwise and then slice into half moons about 1/4 inch thick.
Add all of the ingredients to the bowl and toss gently to coat. This salda is ready to serve!
Storage & Freezing:
Refrigerator: Keeps for about 2 days without too much browning on the avocado, but it’s best within 24 hours. The cucumbers do start to release a bit of liquid the longer it sits.
Freezer: Not recommended. The avocado and cucumber don’t hold up to freezing.
Best served within a few hours of making for the brightest color and freshest texture.
Make it a Full Meal!
Add some cooked, shredded chicken to the mixture, along with an extra splash of lemon juice and salt & pepper to turn this into a whole meal!
More Low Carb Salad Recipes:
- Keto Asian Cucumber Salad
- Cheddar Bacon Ranch Chicken Salad
- Avocado Tuna Salad
- Loaded Cauliflower Salad
Cucumber Avocado Salad
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Ingredients
- 2 large avocados
- 3 tablespoons fresh lemon juice divided
- 2 English cucumbers
- 3 tablespoons finely diced red onion
- 3 tablespoons fresh chopped dill
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Instructions
- Cut the avocado into quarters, peel off the skin, and then dice into bite-sized pieces. Add to a bowl and toss gently with 2 tablespoons of the lemon juice to help prevent the avocado from browning.
- Slice the cucumbers in half lengthwise and then into half moons, about 1/4 inch thick. Add to the bowl with the avocado along with the remaining ingredients.
- Toss gently to coat. Taste and season with additional salt and pepper or an extra squeeze of lemon juice if needed.
- Serve immediately for the best texture and color.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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