Description
A refreshing, crisp, and healthy cucumber avocado salad that comes together in just 5 minutes. Perfect for hot days, busy afternoons, or as a light lunch.
Ingredients
Scale
- 2 medium English cucumbers, sliced (about 400g)
- 2 large ripe avocados, diced (about 300g flesh)
- 1/2 medium red onion, thinly sliced (about 50g)
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped (about 10g)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 1/2 cup crumbled feta cheese
- Optional: 1 cup cherry tomatoes, halved
- Optional: 1 can chickpeas, drained
Instructions
- Wash cucumbers thoroughly. Slice into half-moons or thin rounds. If using regular cucumbers, peel and scoop out seeds. Thinly slice the red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the sliced cucumbers, red onion, and diced avocado.
- Drizzle the dressing over the vegetables and gently toss to combine, being careful not to mash the avocado.
- If using, fold in optional add-ins like feta, cherry tomatoes, or chickpeas.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately for best texture, or refrigerate for up to an hour before serving.
Notes
Use English cucumbers to avoid sogginess. If using regular cucumbers, peel and seed them. Toss avocado with lemon juice immediately to prevent browning. For meal prep, store vegetables and dressing separately and combine right before eating.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 4
- Protein: 2
Keywords: cucumber avocado salad, healthy lunch, quick recipes, 5 minute meals, gluten-free, vegan options, summer salad, low calorie