Vegetables · Western

Quick and Creamy Avocado Salad with Crisp Cucumbers

Name: Quick and Creamy Avocado Salad with Crisp Cucumbers
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Western
Ingredients: 0.25 red onion, finely sliced; 2 big ripe avocados, cut into quarters then 0.4" (1 cm) slices; 3 cucumbers, ~7" (17 cm) long, sliced into 1/6" (4 mm) rounds; 2 tbsp dill, finely chopped; 2 tbsp coriander or cilantro leaves, roughly chopped; 0.25 tsp chilli flakes or red pepper flakes; 3 tbsp extra virgin olive oil; 0.25 tsp black pepper; 0.75 tsp cooking or kosher salt; 3 tbsp lime juice, or lemon juice

Creamy slices pair with crisp cucumbers and a simple lime dressing in this refreshing avocado salad that takes just minutes to prepare.

By Ally
Updated August 31, 2026 · Why trust this?

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Close-up of freshly tossed avocado and cucumber salad with herbs. — Photograph by the CookingMyRecipes kitchen

Total

10 min

Prep

10 min

Cook

0 min

Serves

Level

Easy

Using 2 big ripe avocados and 3 cucumbers provides the perfect ratio for this Quick and Creamy Avocado Salad with Crisp Cucumbers. Blending these components by hand inside a large bowl gently smears the soft green fruit, producing a rich, natural sauce that completely coats the fresh produce.

Choosing cucumbers and avocados

You need two fully ripe avocados for this recipe. Hard avocados will not break down to coat the other ingredients. The salad requires more cucumber than avocado. This balances the soft fruit and gives the dish plenty of crunch.

Standard cucumbers measure about 7 inches (17 cm) long. You need three of these standard cucumbers for the right ratio. If you use English or telegraph cucumbers, they measure about 12 inches long, so you will need fewer of them. Slice the red onion very finely so it does not overpower the other vegetables.

Herbs and heat

Fresh dill and coriander leaves bring brightness to the bowl. You can adapt the herbs and spices based on what you have in your kitchen.

Lemon juice works fine as a direct replacement for the lime juice.
Parsley is a good swap if you want to replace the coriander. You can also just use extra dill instead.
A small pinch of red pepper flakes provides a mild level of heat. You can leave the pepper flakes out completely if you prefer a mild salad.

Mixing the dressing in the bowl

You do not need to whisk the dressing in a separate container. Pour the extra virgin olive oil and lime juice straight over the vegetables. Add your salt and black pepper directly to the large bowl. This keeps your cleanup simple.

Tossing by hand

You should mix the salad ingredients with your hands. Use your fingers to separate the avocado and cucumber slices gently.

As you toss everything together, the soft avocado smears slightly against the crisp vegetables. This coats the cucumbers and creates a creamy dressing right in the bowl. Stop tossing once the cucumbers have a light coating.

What to serve with the salad

You can serve this alongside a main meal as a simple side dish. The leftovers also work well in a few different meals.

Mash the extra salad onto toast for a quick breakfast.
Roll the avocado and cucumber mixture into a flatbread wrap.
Dice the vegetables finely before you start to turn the mixture into a chunky salsa for tacos or tortilla chips.

Keeping leftovers

The salad is best eaten fresh right after you mix it. You can store leftovers in the fridge until the next day. The lime juice coats the avocado slices and helps the fruit stay green when you keep it overnight.

The Recipe serves 4 · 10 min

Quick and Creamy Avocado Salad with Crisp Cucumbers

Serves 4

Salad

0.25 red onion, finely sliced
2 big ripe avocados, cut into quarters then 0.4" (1 cm) slices
3 cucumbers, ~7" (17 cm) long, sliced into 1/6" (4 mm) rounds
2 tbsp dill, finely chopped, optional but recommended
2 tbsp coriander or cilantro leaves, roughly chopped, optional but recommended

Dressing

0.25 tsp chilli flakes or red pepper flakes
3 tbsp extra virgin olive oil
0.25 tsp black pepper
0.75 tsp cooking or kosher salt
3 tbsp lime juice, or lemon juice, or more, adjust to taste!

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Method

Put the salad ingredients in a large bowl. Drizzle the lime juice and extra virgin olive oil over the vegetables, then sprinkle the salt, black pepper, and red chilli flakes on top.

Gently toss the salad ingredients by hand. Separate the avocado slices with your fingers while you toss everything together.

Taste the salad and add more lime juice if desired. Tumble the salad into a bowl and serve.

Nutritionper serving

229

Calories

Protein

12g

Carbs

21g

Fat

Nutrition Facts

Amount per serving

Calories 229Calories from fat 189

% Daily Value*

Fat 21g27%

Saturated fat 3g15%

Sodium 359mg16%

Carbohydrates 12g4%

Fiber 7g25%

Sugar 3g6%

Protein 3g6%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

You can replace the coriander with fresh parsley or simply use extra dill.

Omit the red pepper flakes entirely if you prefer a salad with no heat.

Storage

This dish is best eaten fresh but the citrus juice will keep the avocado green if stored overnight.

Serving

Mash any leftover salad onto toast or roll it into a flatbread wrap for an easy meal.

Dice the vegetables finely to use the mixture as a fresh salsa for tacos or tortilla chips.

Common mistakes

Do not reduce the amount of cucumber because a higher ratio of crisp vegetables is needed to balance the rich avocado.

Techniques

Make sure your avocados are fully ripe so they smear slightly when tossed to create a creamy coating.

Add the dressing ingredients directly to the main bowl instead of mixing them separately beforehand.

Wash your produce thoroughly before slicing if you plan to leave the skins on for extra color and texture.

Always slice onions as thinly as possible for raw salads to prevent them from overpowering the dish.

Make ahead, store & reheat

Store: This dish is best eaten fresh but the citrus juice will keep the avocado green if stored overnight.

Frequently asked

How long can I keep this cucumber and avocado salad in the refrigerator?

While the salad is best eaten fresh immediately after tossing, you can keep leftovers in the refrigerator for the following day. The avocado will stay green when stored overnight.

Why do the instructions say to toss the salad by hand?

Using your hands allows you to gently separate the avocado and cucumber slices without crushing them completely. It also helps smear the soft fruit just enough to create a creamy dressing directly in the mixing bowl.

How do I measure English cucumbers for this recipe?

Standard cucumbers are about 7 inches (17 cm) long, while English or telegraph cucumbers measure closer to 12 inches. Because they are significantly longer, you will need to use fewer of them to maintain the required ratio of crisp vegetables to rich avocado.

What can I substitute for the coriander or cilantro?

You can replace the coriander with fresh parsley if you prefer those flavors. Alternatively, you can simply add extra chopped dill to the bowl.

What are some ways to use the leftover salad?

Leftovers make a great meal when mashed onto toast or rolled into a flatbread wrap. You can also finely dice the vegetables to serve the mixture as a chunky salsa with tacos or tortilla chips.

Can I freeze avocado and cucumber salads?

Freezing is not recommended for raw salads with high water content. The produce will become soggy and lose its crisp texture once thawed.

How can I quickly ripen hard avocados?

You can speed up the ripening process by placing hard fruit in a brown paper bag with a banana or apple at room temperature. Fully ripe fruit is generally essential for salads that rely on a creamy or mashed texture.

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