Cucumber Avocado Salad

Make Cucumber Avocado Salad fast: crisp cucumbers, creamy avocado, and a bright lime dressing for an easy, refreshing side.

Ingredients

• 2 English cucumbers, (sliced)
• 3 avocados, (cut into chunks)
• 1/4 cup red onion, (diced)
• 1/3 cup cilantro, (chopped)
• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 1 teaspoon garlic, (minced)
• Kosher salt and pepper, (to taste)

Instructions

Step 1: Combine the salad ingredients in a large bowl

Toss the sliced English cucumbers (skin left on for color and texture), chunky avocado pieces, diced red onion, and roughly chopped cilantro directly into a large shallow white ceramic bowl with a subtle rustic black rim. Work gently so the avocado stays in distinct, creamy chunks rather than turning to mush; the contrast between crisp, glossy cucumber slices and pillowy avocado is the star here. Keep a wooden spoon nearby resting on the bowl rim to cue the next action.

Step 2: Whisk the dressing until bright and emulsified

In a small bowl or glass jar whisk together the olive oil, fresh lime juice, and minced garlic until the dressing is slightly emulsified and glossy. Taste once for brightness and adjust the lime or oil if it needs a little lift—the dressing should be thin enough to coat but not pool, with tiny suspended droplets of oil catching the light.

Step 3: Dress and toss with gentle care

Pour the dressing evenly over the salad ingredients in the shallow bowl and use the wooden spoon to toss gently, folding the cucumbers and avocado so they are evenly coated without breaking the avocado apart. Aim for an even sheen on all pieces—creamy avocado kissed with citrus, translucent ribbons of red onion, and flecks of cilantro distributed across the surface.

Step 4: Finish with salt, pepper, and a simple serve

Season to taste with kosher salt and freshly cracked black pepper, scatter a few extra cilantro leaves and tuck a couple of lime wedges to the side for squeezing at the table. Serve directly from the same shallow white ceramic bowl with rustic black rim; the simple, bright salad sits fresh and ready to enjoy.

Notes

• Use firm-ripe avocados to keep chunks intact.
• Add dressing gradually to avoid overdressing and soggy cucumbers.
• Press plastic wrap onto the salad surface to slow avocado browning.
• Substitute parsley for cilantro if you prefer a milder herb.
• Double the recipe for a crowd and whisk dressing in a larger jar for easy pouring.