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This cucumber avocado salad is quick, refreshing, and satisfying in the simplest way. This dish comes together in 10 minutes, and can brighten up any weeknight dinner.
It’s perfect as a light side or even as a fresh component in a flavorful dinner party menu. I’ve made this countless times for dinner party menus, catering events, and friend gatherings. The cucumber avocado salad is also a simple and elegant side dish that balances out other rich dishes and becomes a crowd favorite instantly!
Chef Tips:
- Toss gently – Avocado is delicate. Add it last and fold everything together with care to keep the texture intact.
- Serve immediately – This salad is best right after tossing. The avocado softens and browns if it sits too long.
- Feel free to jazz it up – I keep this salad simple to pair it with anything for a weeknight dinner, but you can jazz it up with thinly sliced scallions, chopped herbs (like dill or cilantro), or a drizzle of chili oil.
- If you have any leftover galic za’atar vinaigrette in your fridge, that would be delicious as the dressing for this salad instead of the lemon, olive oil, salt and pepper.
Ingredient Notes – Corn and Chickpea Salad:
- Persian Cucumbers – Crunchy and thin-skinned, no need to peel. Half moons work well for texture. If using English cucumbers, remove seeds if they’re too watery.
- Avocado – Use ripe but not overly soft avocado so it holds its shape when tossed. Dice just before serving to avoid browning.
- Lemon Juice – Adds acidity and brightness to the salad.
- Extra Virgin Olive Oil – Adds richness and helps bring everything together. Be generous as this is the sauce that
- Kosher Salt & Black Pepper – Season simply and adjust to taste. Be sure to taste and adjust with more salt as if it needs more flavor.
FAQ
Can I make this ahead of time?
It’s best fresh. If you want to prep ahead, slice the cucumbers and store separately. Dice the avocado and dress the salad just before serving.
What to pair with this dish
Recipe
Cucumber Avocado Salad
This cucumber avocado salad is quick, refreshing, and satisfying in the simplest way. This dish comes together in 10 minutes, and can brighten up any weeknight dinner.
Ingredients
- 4 persian cucumbers
- 1 avocado
- 1/2 lemon, juiced
- 1/2 teaspoon Kosher salt
- Black pepper
- 2 tablespoons Extra virgin olive oil
Instructions
- Cut the cucumbers into half moons and dice the avocado.
- Add both the cucumbers and the avocado to a bowl and toss with a pinch of kosher salt, 2 tablespoons of extra virgin olive oil, the lemon juice, and freshly ground black pepper. Taste, adjust with more salt and pepper as desired, and serve.
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