Cucumber Avocado Salad
A crisp, creamy, no-cook salad with cucumber, avocado, green onion, and lime. It comes together in 10 minutes and tastes brightest when tossed right before serving.
Equipment
- medium salad bowl
- Knife
- Cutting board
Ingredients
- 2 English cucumbers sliced
- 1 large avocado pitted, peeled and sliced
- 1/3 cup green onion half of a bunch, chopped
- 2 Tbsp lime juice from 1 medium lime
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt or 3/4 tsp table salt, or to taste
- 1/8 tsp black pepper
Instructions
- I start by adding the sliced cucumbers, sliced avocado, and chopped green onion to a medium salad bowl. You want everything layered together without packing it down, so the avocado keeps its shape and the cucumbers stay crisp.
- Then I drizzle over the 2 lime juice and 2 Tbsp olive oil, season with 1 tsp sea salt and 1/8 tsp black pepper, and toss just until coated before serving. I fold gently here, not aggressively, because the best texture is creamy and chunky, with the avocado mostly intact and the dressing lightly clinging to every slice.
Notes
Texture Tip: Add the salt close to serving so the cucumbers stay crisp and the bowl does not collect excess liquid.
Prep Tip: If your cucumbers seem especially juicy, pat the slices dry before mixing. For extra crunch, you can salt the cucumber slices in a colander for 30 minutes, then rinse and dry them well before using.
Avocado Tip: Slice the avocado last and fold the salad gently so the pieces stay neat instead of turning mushy.
Make-Ahead Tip: Prep the cucumbers, green onion, lime juice, and olive oil ahead, then cut the avocado and add the salt right before serving for the freshest texture.
Storage Tip: If holding briefly before serving, cover the surface closely to limit air exposure and help the avocado stay greener longer. Leftovers should be refrigerated and enjoyed while still fresh.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.