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Cucumber Avocado Salad
5 from 9 votes

Cucumber Avocado Salad

Cucumber avocado salad is a healthy and versatile side dish for summer. Add a variety of fresh herbs, beans, vegetables, and different dressings for a cool and refreshing salad everyone will love.

Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 168 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • 1 large English cucumber
  • 10 ounces grape tomato or cherry tomato
  • half of a medium red onion
  • 2 avocado ripe
  • ¼ cup lemon juice or lime juice, fresh
  • 1 tablespoon olive oil for oil-free, omit or sub aquafaba; see Notes, optional
  • salt
  • black pepper
Optional ingredients:
  • ⅓ cup fresh herbs such as cilantro, basil, parsley, or dill, finely chopped
  • 1 (15 oz) can chickpeas rinsed and drained
  • ¾ cup vegan feta cheese crumbled

Instructions

    Cup of Yum
  1. Cut the cucumber into quarters lengthwise, then slice into chunks. Halve the tomatoes, and thinly slice the red onion. Tip: if the onion smells harsh, place in a bowl of cold water for 10 minutes, then drain and pat dry. Place all in a large serving bowl.
  2. Cut the avocados in half through the stem end. Gently pop out the seed by pressing your thumbs against the skin-side. Peel and chop the avocados. Squeeze half of the lemon/lime juice over the avocado and gently toss. Add it to the bowl.
  3. Add the olive oil and season with salt and pepper. Toss everything together. Taste and add more lemon or lime juice, salt, and pepper, if desired. Serve now or cover the bowl and chill for 1 hour before serving.

Notes

  • Variations & Subs
  • Make-ahead - slice the cucumber, tomatoes, and onion, and keep refrigerated. Wait until just before serving to add the avocado, lemon juice, oil, salt and pepper.
  • Mediterranean - add finely chopped fresh parsley and basil and crumbled vegan feta cheese.
  • Mexican - add roasted corn and poblano pepper, lime juice, cilantro, and vegan queso fresco.
  • Oil-free - instead of olive oil and citrus juice, try this oil-free Italian dressing.
  • green onion instead of red onion
  • white wine vinegar instead of lemon or lime juice
  • sliced jicama or radishes in addition to or instead of cucumber

Nutrition Information

Calories 168kcal (8%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 14g (22%) Fiber 6g (24%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 14g 22%
Fiber 6g 24%

* Percent Daily Values are based on a 2,000 calorie diet.