Refreshing Avocado Cucumber Salad

This refreshing Cucumber Avocado Salad is the perfect light dish to accompany summer meals! Made with fresh, wholesome ingredients, this recipe is healthy, cooling, and easy to whip up in just 10 minutes.

This recipe was written on July 1, 2015. It was updated with additional recipe information on July 31, 2024.

When the heat of the summer calls for something light and delicious, there’s nothing better than a freshly made avocado cucumber salad. Picture the creamy texture of ripe avocado, sweet fresh peach, and the sharp bite of red onion enhanced by the aromatic freshness of dill. Combined with acidic fresh lemon juice, apple cider vinegar, and a hint of spicy cayenne pepper, the complex flavors dance on your tongue and leave you feeling refreshed.   

This cucumber avocado salad recipe makes a great anytime summer salad, appetizer, or side dish. Serve it as your next backyard cookout or bring it on a picnic. It even makes a delicious topping for vegan burgers or served on toast! Plus, there’s no cooking involved. Simply prepare the ingredients, combine them, and serve! 

For more avocado-inspired recipes, try my Avocado Dressing,Mango Avocado Salad, or Wild Mushroom Avocado Toast.

Ingredients

Cucumbers: Opt for large, firm cucumbers with a bright green color and a firm, smooth texture. Peel and remove the seeds before dicing them, or, use seedless English cucumbers. 

Peach: Choose a ripe peach that yields slightly to pressure and has a fragrant scent, indicating it is juicy and sweet. I used yellow peaches but white peaches are also a delightful addition to this salad. Keep the skin intact or peel it off as desired. If desired, you can substitute nectarines for a slightly firmer texture and more subtle sweetness. 

Avocado: Select a large ripe avocado that feels slightly soft but not mushy. Use Haas avocado for a rich, buttery flavor. 

Red Onion: For the best taste and texture, look for a firm red onion with a deep purple color. For a milder flavor, substitute sweet Vidalia onions or shallots. 

Fresh Dill: Choose bright green fresh dill with feathery leaves and a strong, sweet aroma. For a flavor variation, swap fresh parsley or cilantro. 

Apple Cider Vinegar: For the most vibrant taste and texture in the cucumber and avocado salad, use a high-quality brand of apple cider vinegar. For a milder flavor, use white wine vinegar. 

Lemon Juice: Fresh lemon juice enhances the salad’s freshness with a bright citrus flavor. Avoid store-bought lemon juice for the most vibrant taste, but it will work in a pinch. For tropical undertones, swap in fresh lime juice.

Cayenne Pepper: A pinch of cayenne pepper adds a subtle, yet zingy heat to the salad. Start with the recommended amount and add more to taste as desired. For milder palates, simply omit the pepper.

How to Make Avocado Cucumber Salad

• Combine Ingredients. Gently stir all of the prepared ingredients together in a large mixing bowl until well combined.

• Adjust Seasonings. Season the avocado and cucumber salad to taste with more sea salt, vinegar, or lemon juice if necessary. Serve cool!

Recipe Pro-Tips

• Choose ripe ingredients. For the best cucumber avocado salad, ensure all ingredients, especially the avocado, peach, and cucumbers, are ripe. The avocado should be slightly soft to the touch, the peach should yield gently to light pressure, and the cucumbers should be firm with no soft spots.
• Seed the cucumbers. Remove the seeds from the cucumber before adding them to the salad for the best crunchy, enjoyable texture. This also helps avoid diluting the flavor, as the seed pulp is watery.
• Mix gently. To avoid mashing the avocado and peach, gently combine all the ingredients. Use a large spoon or a rubber spatula to fold the ingredients together. 
• Adjust seasonings to taste. Taste the cucumber salad with avocado before serving and adjust the seasonings as needed. Depending on your preference, you may want a bit more salt, vinegar, cayenne, or citrus. 
• Dice the cucumbers smaller when serving as a garnish. If you plan to use this salad as a topping for burgers or wraps dice the cucumbers in about ½ centimeter cubes so they are easier to eat. 
• Chill before serving. For an extra refreshing salad, chill the prepared salad in the refrigerator for about 30 minutes before serving.

Recipe Mix-Ins

Below are optional suggestions to make the salad with cucumber and avocado suit your taste:

• Beans: Mix in cooked white beans or lentils for an extra boost of protein and fiber and a heartier texture. 
• Veggies: For extra color and crunch, add other fresh vegetables like diced cherry tomatoes, bell peppers, or radishes. 
• Fruit: Include fresh diced mangos or papaya for a refreshing and fruity twist. 
• Herbs: For flavor variety, experiment with different combinations of herbs, such as cilantro, parsley, basil, mint, chives, or tarragon. 
• Vegan Cheese: Include vegan feta or your favorite plant-based cheese to add a creamy, tangy element.

Serving Suggestions

Serve this summer salad as a light refreshment for lunch, as a side dish at your next cookout, or even as a tasty garnish on burgers, sandwiches, or bowls! Try it with some of our favorite recipes below: 

• BBQ Tempeh Sandwich
• World’s Best Veggie Burger
• Sweet Potato Falafel Sandwich

Storage Directions

This salad is best enjoyed right away to avoid browning. However, leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. If you plan on having leftovers, only stir in part of the avocado into the portion you intend on eating. Then, store the avocado separately from the other ingredients and add it to the salad once you’re ready to serve.

Frequently Asked Questions

More Vegan Salad Recipes

• Vegan Caesar Salad 
• Vegan Nicoise Salad
• Vegan Potato Salad
• Chickpea Tuna Salad
• Summer Peach White Bean Salad

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