Tangy Cucumber Avocado Salad

updated Jun 8, 2021
summer
Tangy Cucumber Avocado Salad

Crisp, refreshing cucumbers and creamy, buttery avocado are tossed with cilantro vinaigrette and quick-picked red onion in this vibrant salad.

Serves4 to 6

Prep15 minutes

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cucumber avocado salad on a plate
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Cucumbers and avocados are proof opposites really do attract. One lends refreshing crunch, the other buttery richness, and when joined together with quick-pickled onions and a bracing cilantro-lime vinaigrette, the result is nothing short of show-stopping. This is the side dish you’ll be serving all summer long.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Can I Make This Salad in Advance?

As with anything that involves avocado, you’ll want to assemble this salad right before serving. Even though the vinaigrette will protect the avocado from browning slightly, it will lose its verdant hue if cut and tossed too far in advance. Luckily, since this salad only takes 15 minutes to make, preparing it à la minute is easy.

What to Serve with Cucumber Avocado Salad

A great cucumber salad is my go-to summer side dish because it goes great with practically anything I’m serving up. It’s as happy alongside burgers as it is grilled fish, chicken, or even just more veggies.

Tangy Cucumber Avocado Salad

Crisp, refreshing cucumbers and creamy, buttery avocado are tossed with cilantro vinaigrette and quick-picked red onion in this vibrant salad.

Prep time 15 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    large or 2 medium limes

  • 1/2

    small red onion

  • 1/2 teaspoon

    granulated sugar

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • Freshly ground black pepper

  • 1 clove

    garlic

  • 1

    small bunch fresh cilantro

  • 2 tablespoons

    olive oil

  • 1

    large English cucumber, or 6 Persian cucumbers (about 1 pound total)

  • 2

    medium avocados

Instructions

  1. Squeeze the juice of 1 large or 2 medium limes into a large bowl until you have 3 tablespoons. Thinly slice 1/2 small red onion (about 1/2 cup) and add to the bowl. Add 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and several grinds black pepper. Toss to coat the onions. Set aside to pickle for 10 minutes, tossing once or twice.

  2. Prepare the following, adding them to the pickled onions as you go: Mince 1 garlic clove. Finely chop 1 small bunch fresh cilantro leaves and tender stems until you have 1/4 cup. Add 2 tablespoons olive oil and toss well to combine.

  3. Dice 1 large English cucumber and 2 medium avocados and add both to the bowl. Toss gently to coat. Taste and season with more kosher salt and black pepper as needed.

Recipe Notes

Storage: This salad is best enjoyed immediately, as the avocado will brown if stored. However, leftovers can be refrigerated in an airtight container for up to 3 days.