Cucumber Avocado Salad

5 from 1 vote

This delicious quick and easy 10-minute Cucumber Avocado Salad is just the refreshing side you’ve been looking for! It’s fresh crunchy cucumbers and rich creamy avocado with a sprinkle of green onions tossed with a simple dressing made of olive oil and fresh lime juice with just a touch of chili flakes for spice!

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 281kcal

Author: Joanna Cismaru

Ingredients

Salad

2 English cucumbers sliced in half moons
2 avocados ripe, diced
3 green onions chopped

Dressing

3 tablespoons olive oil
2 tablespoons lime juice freshly squeezed
¼ teaspoons red pepper flakes
salt and pepper to taste

US Customary - Metric

Instructions

Combine all of the salad ingredients together in a large bowl.
In a small mason jar combine all the dressing ingredients then pour over the salad. Toss well and adjust with salt and pepper as needed.
Serve immediately.

Notes

Use quality ingredients. When a recipe has just a handful of ingredients the quality of them matters even more. So use a decent olive oil and fresh lime juice. Also, make sure the cucumbers are fresh and use ripe avocados for the tastiest salad.
Don’t Over Toss. Gently toss the salad once you add the dressing being careful not to smash the avocado. You want them to remain in cubes not make the salad creamy.
Add avocado right before serving. If you aren’t going to eat the salad right away, wait to add the avocado so it doesn't have time to brown.
It’s best to eat avocado cucumber salad immediately after it’s made, but leftovers will keep in the fridge for up to 2 days in an airtight container.

Nutrition