Avocado Cucumber Salad Recipe
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This avocado cucumber salad is the most refreshing side dish. I love serving this up when I need something vibrant that will brighten up the table spread. Trust me, once you try it, you’ll be making it on repeat all summer.
You know those recipes that are so good that once you make them, you want to eat them ALL the time?! That’s what I do with this avocado cucumber salad every summer. I tend to tuck it away for the winter, but as soon as the weather warms up, it’s back on my table.
I love the way the subtle heat from the red chili balances the crisp cucumber and creamy avocado – I’ve made this recipe to be perfectly balanced, simple, refreshing, and everything you need on those warm, sunny days.
Avocado cucumber salad ingredients
This cucumber avocado salad is made from varying textures, but all the flavors have something in common: they’re fresh and vibrant!
- Thai red chili: Thai red chilis are slender and vibrant red. Bird’s eye is a commonly found variety, but you’ll find them labelled in the supermarket simply as “Thai red chili.’
- Lime juice: Lime is our first choice, but you can use fresh lemon juice in a pinch.
- Other ingredients: English cucumbers, minced ginger, sea salt, sugar, garlic cloves, celery, oil, avocados, basil leaves, and cilantro.
Tips for this cucumber and avocado salad
While this salad is super straightforward, there are a few tips to keep in mind:
- Macerate: The process of maceration refers to letting the cucumbers sit with a little salt and sugar at room temperature. This makes the cucumbers soft without getting soggy and intensifies the flavor. It also makes a sort of dressing for the salad. Yum!
- Handle with care: To maintain the vibrant color and texture of the avocados, mix everything together first then add the avocados right at the end, being gentle when you toss them so they don’t get smooshed.
- Serve fresh: For the best flavor and presentation, enjoy the salad within 30 minutes. This ensures that the avocados stay fresh, avoiding oxidation and browning.
- Adjust the heat: If you don’t like a spicy kick then you can omit the chili. If you’d prefer it spicier, add it in as per the recipe, but take it out and chop it up before you add the avocados.
- Get creative: Feel free to experiment with additional ingredients to make the salad your own – make this a cucumber tomato avocado salad by adding some halved cherry tomatoes for an extra burst of sweetness. Or consider sliced red onion or a crack of black pepper. You can also play with the herbs, adding fresh dill or parsley.
- Bulk it out: Use couscous or chickpeas as a base to make your cucumber avocado salad more filling.
What to serve with cucumber avocado salad
Cucumber avocado salad makes a refreshing summer side dish that is versatile enough to add a burst of freshness to any meal! Turn the grill on and serve this salad so the vibrant fresh flavors contrast all that charred goodness. Whip up some grilled chicken breast or grilled shrimp skewers and throw down a chili lime grilled corn on the cob. Serve with some cucumber lemonade for an incredible sunny afternoon of entertaining!
Storage
This salad is best enjoyed fresh – serve it within half an hour of preparation. Avocado tends to oxidize and turn brown over time. For that reason, if you anticipate having some leftovers, keep the avocado out and then cut it up fresh when you’re ready to enjoy the leftovers. Keep them in an airtight container in the fridge.
Cucumber Avocado Salad Recipe
Ingredients
- ¼ cup minced ginger
- 2 English cucumbers (quartered and sliced)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 4 cloves garlic (finely minced)
- 1 Thai red chili (sliced)
- 4 stalks celery (thinly sliced)
- 1 tablespoon neutral-flavored oil
- Juice from ½ lime
- 2 avocados (diced)
- ¼ cup EACH: basil leaves and cilantro (chopped)
Instructions
- Place the ginger, cucumbers, sea salt, sugar, garlic, and red chili in a large salad bowl and mix well. Set the bowl aside on your counter for a half-hour.¼ cup minced ginger, 2 English cucumbers, 1 teaspoon sea salt, 1 teaspoon sugar, 4 cloves garlic, 1 Thai red chili
- Add the celery, oil, and lime juice to the salad bowl and toss well. Season to taste with sea salt.4 stalks celery, 1 tablespoon neutral-flavored oil, Juice from ½ lime
- Add the diced avocados, basil, and cilantro and gently toss once more. Serve within a half hour.2 avocados, ¼ cup EACH: basil leaves and cilantro
Video
Notes
Nutrition
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Looking forward to making this! I’m confused about the chili. We’re not supposed to cut it up and mix it into the salad? Or does it just marinade with the salad when the salad is resting for the 30 minutes? Thank you!
We just leave it in to marinate. If you want a spicier salad, you can chop it. 🙂
I’m so happy you liked it!
Made this for some friends at our BBQ. Its is AMAZING!!!! Love the tastes and textures. Another winner – Thanks Kris.