If you bought too many cucumbers for this recipe and you’re looking for other things to do with them, check out our long list of cucumber recipes.

There are ideas for cucumber bites, cucumber soup, and more.

Cucumber And Avocado Salad

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Cucumber And Avocado Salad Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Cucumbers – I use a large fresh cucumber in this recipe. You could also use two smaller cucumbers. But, because all of our local grocery stores sell cucumbers for a flat price each rather than per pound, I always look for the largest and most firm ones to maximize and get my money’s worth.
• Red onion – Red onion is sweet and is the perfect salad onion. A white or yellow onion is a little too bitter.
• Avocado – Avocado adds a creaminess to the salad, plus it complements the cilantro really well.
• Cilantro – Fresh cilantro is perfect in this recipe. We don’t recommend dried because that can add a bitter texture. If you can’t find cilantro, you could substitute fresh parsley, although it would taste a little different.
• Lime – You’ll use the zest from a fresh lime in the salad and the juice for the vinaigrette.
• Olive oil – This is the base of your vinaigrette dressing so you want to use a high-quality olive oil.
• White balsamic vinegar – This sweetens the olive oil and gives the vinaigrette a balanced flavor. If you can’t find this, you can substitute rice wine vinegar. We don’t suggest using red wine vinegar.
• Seasoning – You need salt for the cucumbers and lemon pepper seasoning for the vinaigrette.

How To Make Cucumber And Avocado Salad:

Wash the cucumber and cut it into very thin rounds.

Cut those rounds in half then put them in a large serving bowl.

Sprinkle some salt on top.

The salt will start to pull some of the moisture out of the cucumber to help soften and season it. The water it pulls out will sit on the bottom of the bowl and combine with the vinaigrette to thin it out, so it feels lighter on your salad.

Finely slice the red onion and add it to the bowl.

You want the size of the red onion slices to be the same width as the cucumber.

Slice the avocado thinly and add to the bowl.

The avocado will break apart into smaller pieces as you’re stirring. That’s okay. But you don’t want to start with large chunks because each bite is better if all of the ingredients are starting at similar sizes.

Chop the fresh cilantro and add it to the bowl.

We don’t recommend that you use dried herbs because they don’t add much seasoning and taste a little grainy.

Zest the lime into the salad.

Now it’s time to make the dressing.

Add the olive oil, white balsamic vinegar, lemon pepper seasoning, and juice from the fresh lime into a small bowl.

I say this every time we talk about citrus, but in case this is your first time seeing one of our recipes, here’s Pete’s citrus hack: Wash the lime and put it in the microwave for 10 to 15 seconds. When you take it out, very aggressively roll it on the kitchen counter. This will break up the pulp inside and will give you more juice than if you tried to juice a cold lime.

I suggest that you do this first, then zest the lime into the salad. I’ve never tried microwaving a lime after I’ve zested it and I’m not quite sure how that would work out.

Whisk all of the dressing ingredients together and pour it over the salad.

Use a pair of salad tongs to gently mix the salad until all the ingredients are covered in the vinaigrette.

You can serve the salad right away, but if you have time, let it sit so the cucumbers can marinate in the dressing and get more flavorful.

Cucumber And Avocado Salad: Frequently Asked Questions