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Refreshing Cucumber Avocado & Peach Salad

I’ve never liked cucumber as much as I do right now. This dilly cucumber salad has been my go-to dish for weeks, and I want to share it with the world!! Especially all of the cucumber haters.

See, I used to be a cucumber hater myself. In an effort to get me to eat more veggies, my mom would make me eat them before dinner. A lil’ appetizer I guess. The only way I’d get them down is if they were sprinkled with salt. Even then I hated them. You can’t deny the fact that they’re pretty bland. If only my mama had had the internet to look up a recipe that would’ve given cukes more flavor and flair.

This recipe is bringing all of that! It is the most refreshing summer salad, summer appetizer, or summer side dish. Actually, it also makes for a delicious topping for vegan burgers (especially beet black bean burgers). The creaminess from the avocado, meets the sweetness of the peach, mingles with the sharpness of the red onion, dances with the sweet herbal aroma of dill. Add the acids, a little heat, and a dash of salt, and you’ve got yourself a stellar creation.

Cucumber Avocado Salad

This summer cucumber salad is begging for you to take it to a 4th of July cookout, BBQ, or on a picnic to the beach. Like I mentioned before, it really enjoys being served atop veggie burgers. One of my favorite ways to enjoy it is with white beans or lentils stirred in. It’s also terrific on toast.

Let me know how you like it!! p.s. I’ll be back this Friday with another recipe for your 4th of July celebration. Don’t miss it 🙂

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Cucumber, Avocado & Peach Salad

By: Jenné
If you plan to use this salad as a topping for veggie burgers, or in a falafel wrap (yum!!), dice the cucumber even smaller (about 1/2 centimeter cubes). To seed a cucumber scoop out the seeds and membranes with a spoon. I usually cut the already peeled cucumber in quarters, once lengthwise, once widthwise, so it is easier to handle.
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 4


  • 2 large cucumbers, peeled and seeds removed, and diced into 3/4 centimeter thick cubes
  • 1 ripe peach, diced like the cucumber (keeping or removing the peel is up to you. I leave it)
  • 1 ripe avocado, flesh diced like the cucumber
  • 1/4 cup red onion, minced
  • 1/4 cup fresh dill, chopped
  • 1/2 tbsp apple cider vinegar, plus a splash for good measure
  • 1 tbsp lemon juice
  • 3/4 tsp sea salt
  • 1/4 tsp cayenne pepper


  • Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
  • Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.
Like this recipe? Rate and comment below!


About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. thank you Jenne for your recipes. I too love love love sweet potatoes coming from the islands sweet potatoes has been a part of my life forever. I love cooking from your recipes so much so I ordered your cook book. keep the recipes coming I look forward to seeing them and trying them out. all the best.

  2. About how much cucumber should you have? I have all sorts and sizes in my garden — ling English ones, shorter ones. Two cups chopped?

  3. We just ate this salad as lunch with lupine beans through it and it was delicious! So light and so fresh! Thank you Jenné for sharing this recipe.

    We have been eating recipes from your site for more than a week and every recipe that we ate so far was so fantastic!
    I am so glad that I have discovered you and your site with so many delicious recipes, you are my favorite!
    That’s why I ordered your book yesterday.

    Love from the Netherlands.

  4. I made this last night! My son and LOVED it. I initially left the peach out but added it after I tasted the salad. It is absolutely necessary to balance out the lemon juice, vinegar, dill, and cayenne. So good. Thank you!