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You are here: Home » Salads

Cucumber Avocado Salad

Jun 16, 2020 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 4 reviews

This easy cucumber avocado salad is cool, refreshing, and easy to prepare, making it a great side for barbecues, sandwiches, and outdoor picnic meals.

Avocado cucumber salad in a white bowl, with some diced avocado being added to the bowl

Cucumber Salad from Around The World

Cucumbers may not be the first vegetable* that comes to mind when you think of Middle Eastern cooking, but it's believed that cucumber salads date as far back as ancient Mesopotamia and Egypt.  Cucumbers were first cultivated in India, then gained popularity throughout the Middle East and later throughout the European lands.

Known for its cool mild taste, cucumbers are often up to 95% water, making them a popular ingredient for summer salads, such as our cucumber feta and watermelon salad and our Fattoush Salad.

Cucumber salads around the world can be made either with dairy  -- like yogurt (Indian raitha) or sour cream (Russian-style cucumber salad). Non-Dairy such as tomatoes, cucumbers, and a simple olive oil, lemon and salt dressing ( traditional Israeli salad),  -- or simply marinated in vinegar or lemon (traditional cucumber dill salad.)

Cucumber slies and an avocado cut in half on a wooden cutting board

Ingredients in our cucumber avocado salad

Our healthy cucumber salad uses English seedless cucumbers (you can also try delicious Persian cucumbers), creamy fresh avocado, and a dressing of apple cider vinegar, salt, olive oil, black sesame seeds, and chopped marinated red chilies to add a little extra heat.

Close up of the salad dressing in a bowl, with a metal whisk

Variations on cucumber salad

The incredible thing about cucumber salad is that it can take on a variety of flavors:

  • Prepare a traditional vinegar & dill cucumber salad for outdoor barbecues and picnics
  • Use rice vinegar, toasted sesame oil, tamari, and fresh ginger for an Asian-inspired cucumber salad
  • Try dairy-free sour cream, dill, and a pinch of sugar for a Russian-inspired cucumber salad
  • Julienne the cucumber, add yogurt and add a pinch of Homemade Garam Masala for Indian raitha
Close up of the avocado cucumber salad in a white bowl, over a white and yellow cloth napkin

Fun Fact - Cool As a Cucumber

Did you know that the popular saying is based on fact?  Due to its high volume of water, the inside of a cucumber can measure up to 20 degrees cooler than the air outside.  That's exactly why our salad makes a great accompaniment to spicy meals like our Vegan Buffalo Cauliflower Tacos, Eggplant Chickpea Curry, or Spicy Israeli Couscous Salad!

Birds eye view of the avocado cucumber salad in a white bowl, over a white and yellow cloth napkin

Did you like this cucumber salad recipe? Leave us a rating! Did you love it? Share it or leave us a comment on  Twitter  or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!

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Avocado Cucumber Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Vicky & Ruth
  • Total Time: 10 mins
  • Yield: 6 cups
  • Diet: Gluten Free
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Description

This cucumber salad is cool, refreshing, and easy to prepare, making it a great side for barbecues, sandwiches, and outdoor picnic meals.


Ingredients

Scale

2 seedless English cucumbers or 10 Persian cucumbers

1 Hass Avocado, diced

3 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

1 tbsp black sesame seeds. Allergic to sesame, read Note 1

2 tsp diced hot cherry peppers

1 tsp salt


Instructions

  1. Cut the cucumbers in half lengthwise and slice them thin. Set aside
  2. Whisk the vinegar, olive oil, cherry peppers and salt in a bowl. Add the sliced cucumbers, diced avocado and sesame seeds. Toss well and serve immediately

Notes

  1. If you are allergic or don't like sesame seeds, you can replace them for sunflower seeds
  • Prep Time: 10 mins
  • Category: Salad
  • Method: raw
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 99
  • Sugar: 1.4
  • Sodium: 391
  • Fat: 9.1
  • Saturated Fat: 1.3
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 4.4
  • Fiber: 2.4
  • Protein: 1.3
  • Cholesterol: 0

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Reader Interactions

Comments

  1. Cindy

    June 17, 2020 at 6:53 am

    Love avocado and this was an easy recipe to follow and delicious!!

    Reply
    • Vicky & Ruth

      June 17, 2020 at 10:11 pm

      So happy you enjoyed this cucumber salad recipe!

      Reply
  2. Paula Zevin

    June 17, 2020 at 11:02 am

    Love this, going to go and buy some hot red cherry peppers just for this salad. And making it with toasted sunflower seeds. Well done, ladies!

    Reply
    • Vicky & Ruth

      June 17, 2020 at 10:10 pm

      Thank you so much Paula!

      Reply
  3. Leah

    May 27, 2022 at 8:35 am

    can i use regular vinegar or white wine vinegar and is there a substitute for the cherry peppers

    Reply
    • Vicky and Ruth

      May 31, 2022 at 4:56 pm

      Yes, you can use any vinegar you like for this recipe. The cherry peppers provide a little heat, you can leave them out if you don't like them. If you want some heat, you can add some diced jalapeno peppers.

      Reply
  4. Elaine

    June 03, 2022 at 10:50 am

    A nice light and refreshing change from the standard pickled cucumber salad. Added a second avocado and swapped Aleppo pepper for the cherry peppers to tone down the heat. Yum! Adding to our rotation of cooling summer salads. Thank you!

    Reply
    • Vicky and Ruth

      July 07, 2022 at 11:46 am

      Great variations! Thank you for sharing!

      Reply
  5. JOHANNA b.

    January 29, 2023 at 6:50 am

    it is so refreshing to start the morning with this delicious cucumber salad

    Reply
    • Vicky and Ruth

      February 19, 2023 at 2:27 pm

      Thank you so much! I also love to start the morning with a salad!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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