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–+ servings
cucumber avocado salad

Simple Cucumber Avocado Salad

Author: Melanie McDonald
4.50 from 4 votes
A simple, lemony, avocado-creamy, crunchy and fresh Cucumber Avocado Salad that’s really quick and easy to make!
PREP TIME: 15 minutes
COOK TIME: 0 minutes
TOTAL TIME: 15 minutes
Servings: 6 small servings

Ingredients
  

For the dressing

  • 1 medium avocado , very ripe
  • 2 to 3 tablespoons freshly squeezed lemon juice , or lime
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic
  • 1 to 2 teaspoons sriracha , or other chili sauce
  • 2 teaspoons white wine vinegar , or rice/apple cider vinegar
  • sea salt & freshly ground black pepper , to taste

For the salad

  • 1 large English cucumber
  • 1 medium avocado , ripe but not too ripe. It needs to hold up in the salad.
  • 1 large handful fresh chives , fresh dill works well too
  • 1 to 2 big pinches red chili pepper flakes

INSTRUCTIONS
 

For the dressing

  • Cut the really ripe avocado in half and remove the pit. Scoop the flesh out into a food processor or blender.
  • Add 2 tablespoons of the lemon juice, water, olive oil, garlic, sriracha, and vinegar. Blend until smooth.
  • Add more lemon to taste (I like the full 3 tablespoons in mine), more sriracha too if you like, and also plenty of salt and pepper. Because everyone's avocado will be a slightly different size the amount of seasoning will vary every time so add to taste but be generous. The right amount makes all the difference. Your dressing should taste slightly over-seasoned because it's being tossed through the unseasoned cucumber. It will also be very thick and will naturally thin with the moisture from the cucumber.

For the salad

  • Cut the cucumber into chunks. I like to cut it in half lengthways, then slice into thickish half moons, but you can cut it anyway you like as long as the pieces are bite sized.
  • Cut the avocado in half and remove the pit. Scoop out the flesh carefully then dice the avocado into bite sized pieces.
  • Chop the chives, or cut with kitchen scissors, into small pieces.
  • Put the cucumber, avocado and chives in a serving bowl, spoon on the avocado dressing and toss everything together gently. Sprinkle over the red chili pepper flakes before serving.

NOTES

This recipe is best served fresh. It does not store well. 

NUTRITION

Serving: 1serving | Calories: 159kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 412mg | Fiber: 5g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg
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