I keep coming back to this salad because of how clean and balanced it tastes. The buttery avocado contrasts perfectly with crunchy cucumber, and the dressing is a zesty mix of lime and olive oil that brightens everything up. That tiny pinch of red pepper flakes? It’s my favorite touch — not spicy, but it adds a subtle warmth that makes the salad feel complete. It’s also incredibly easy to make and can be scaled up for a crowd or down for a quick solo meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Salad:
2 large ripe avocados, cut into quarters and sliced
3 cucumbers (about 17 cm long), sliced into thin rounds
1/4 red onion, finely sliced
2 tbsp dill, finely chopped (optional but recommended)
2 tbsp coriander/cilantro leaves, roughly chopped (optional but recommended)
Dressing:
3 tbsp extra virgin olive oil
3 tbsp lime juice (or lemon juice, adjusted to taste)
1/4 tsp chili flakes (red pepper flakes)
1/4 tsp black pepper
3/4 tsp kosher or cooking salt
Directions
I place the sliced avocado, cucumber, red onion, and herbs in a large mixing bowl.
I drizzle the lime juice and olive oil directly over the salad. Then I sprinkle in the salt, pepper, and red chili flakes.
Using my hands, I gently toss everything together, making sure to separate the avocado slices and coat everything evenly without mashing the avocado.
I taste and adjust the lime juice or seasoning as needed, then transfer the salad to a serving bowl and serve immediately.
Servings and timing
This recipe serves 4 to 6 people as a side salad. Prep time: 10 minutes Total time: 10 minutes
Variations
Add feta: Sometimes I crumble a bit of feta on top for a salty, creamy contrast.
Toss in cherry tomatoes: Halved cherry tomatoes bring extra color and juiciness.
Use different herbs: If I’m out of dill or coriander, I’ll use fresh parsley or mint instead.
Add crunch: Toasted pumpkin seeds or sunflower seeds add a nice bite and texture.
Make it a meal: I occasionally top this salad with grilled chicken, shrimp, or chickpeas for a light but satisfying main dish.
Storage/Reheating
This salad is best enjoyed fresh, but I’ve found that leftovers actually keep quite well until the next day. The avocado surprisingly stays green, especially when everything is coated in lime juice. I store it in an airtight container in the fridge and give it a gentle toss before serving again. I don’t recommend reheating it, since it’s meant to be served cold or at room temperature.
FAQs
How do I keep the avocado from browning?
I make sure it’s well coated with lime or lemon juice as soon as it’s sliced. The acidity helps prevent browning and keeps the salad fresh-looking longer.
Can I make this salad ahead of time?
I can prep the dressing and slice the cucumbers and onions ahead, but I always add the avocado just before serving to keep it fresh and creamy.
Is there a substitute for lime juice?
Yes, I use lemon juice if I’m out of lime. It’s just as tangy and fresh, though the flavor is slightly different.
What type of cucumber should I use?
I usually go with regular short cucumbers, but English or telegraph cucumbers work too — I just use about 1 1/2 of the longer variety.
Can I skip the herbs?
Absolutely. While I like the freshness dill and coriander bring, the salad is still delicious without them.
Conclusion
This avocado salad is one of those recipes I turn to over and over when I want something fresh, easy, and satisfying. Whether I’m throwing together a quick lunch or looking for a colorful side for dinner, this dish always delivers. It’s creamy, crunchy, tangy, and just the right amount of bold — and I never get tired of it.
