Cucumber Avocado Salad

Bowl filled with cucumbers, avocado, red onions, and dressing.

This cucumber avocado salad makes the perfect little side dish all summer long. Bright, crisp, refreshing, and so simple to throw together. Be sure to toss the avocado in the lemon juice first to help keep it looking fresh!

Course Salad, Side Dishes

Cuisine American

Keyword cucumber salad, salad recipe

Prep Time 10

Total Time 10

Servings servings

Calories 142kcal

Author Karly Campbell

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.

Notes

The nutrition info is based on this making 8 servings, which is generally going to be around 4 total cups of salad or 1/2 cup per serving. This will vary a bit depending on the size your avocado and cucumbers.

You’ll want an avocado that is ripe, but not too soft and mushy or it will fall apart as you stir the salad together.

This will keep in the fridge for about 2 days, but the avocado does begin to brown after a bit the longer it sits. The lemon juice really helps it last a good 24 hours without browning.

Nutrition