This summer I’m growing cucumbers so I can make this Cucumber Avocado Salad all season long. Creamy, crunchy, and refreshing — a simple salad you’ll want to make again and again.
This creamy cucumber salad is a light, cooling side for warm-weather meals. It’s made with fresh, wholesome ingredients and comes together in about 10 minutes — no cooking required.
Table of Contents
- Ingredients
- Recipe Mix-Ins
- How to Make Avocado Cucumber Salad
- Recipe Pro-Tips
- Serving Suggestions
- Storage Directions
- Cucumber Avocado FAQs
- More Vegan Salad Recipes
- Avocado Cucumber Salad Recipe
When summer heat calls for something bright and light, this avocado cucumber salad fits the bill. Ripe avocado brings creaminess, sweet peach adds a fruity pop, red onion gives a sharp bite, and fresh dill brings an herbal note. A splash of lemon juice and apple cider vinegar balances everything, with a pinch of cayenne for a subtle kick. The result is a vibrant salad that feels refreshing and satisfying.
This salad works well as a side dish, appetizer, picnic item, or a topping for burgers and toast. It’s quick to prepare: chop, toss, and serve.
Ingredients
Cucumbers: Use large, firm cucumbers with a bright green color. Peel and remove seeds before dicing, or choose seedless English cucumbers.
Peach: Pick a ripe peach that yields slightly to pressure and smells fragrant. Yellow or white peaches both work; you can substitute a nectarine if preferred.
Avocado: Choose a ripe Hass avocado that is slightly soft but not mushy for a rich, buttery texture.
Red Onion: A firm red onion adds a pleasant bite. For a milder flavor, use Vidalia onion or shallots.
Fresh Dill: Bright green dill with feathery leaves adds a fragrant, herbal note. Parsley or cilantro can be used as alternatives.
Apple Cider Vinegar: Use a good-quality apple cider vinegar for brightness. White wine vinegar is a milder substitute.
Lemon Juice: Fresh lemon juice adds bright acidity. Lime juice can be used for a slightly different citrus profile.
Cayenne Pepper: A small pinch adds gentle heat. Omit if you prefer no spice.
Recipe Mix-Ins
Optional additions to customize the salad:
- Beans: Add cooked white beans or lentils for more protein and a heartier texture.
- Veggies: Toss in diced cherry tomatoes, bell peppers, or radishes for extra color and crunch.
- Fruit: Diced mango or papaya adds a tropical, fruity twist.
- Herbs: Try cilantro, parsley, basil, mint, chives, or tarragon for different flavor profiles.
- Vegan Cheese: Crumbled vegan feta or another plant-based cheese brings a tangy, creamy element.
How to Make Avocado Cucumber Salad
- Combine ingredients. Gently stir all prepared ingredients together in a large bowl until evenly mixed.
- Adjust seasonings. Taste and add more sea salt, vinegar, or lemon juice as needed. Serve chilled or cool.
Recipe Pro-Tips
- Choose ripe ingredients. Make sure the avocado, peach, and cucumbers are ripe but not overripe for the best texture and flavor.
- Seed the cucumbers. Scoop out cucumber seeds to keep the salad crisp and avoid excess moisture.
- Mix gently. Fold ingredients carefully to avoid mashing the avocado and peach.
- Adjust to taste. Add salt, vinegar, cayenne, or lemon juice incrementally until the balance suits you.
- Smaller dice for toppings. If using the salad as a garnish for burgers or wraps, dice cucumbers into small uniform pieces to make it easier to eat.
- Chill before serving. Refrigerate the salad for 20–30 minutes for extra refreshment.
Serving Suggestions
Serve this salad as a light lunch, a side at a cookout, or a flavorful topping for burgers, sandwiches, and grain bowls. It pairs well with grilled tempeh, veggie burgers, or falafel-style sandwiches and complements bean salads and corn-based sides.
- BBQ Tempeh Sandwich
- Veggie Burger
- Sweet Potato Falafel Sandwich
- Marinated White Bean Salad
- Black Bean & Corn Salad
Storage Directions
This salad is best eaten immediately to keep the avocado from browning. Leftovers can be stored in an airtight container in the refrigerator for 1–2 days. For better results, reserve some avocado and only toss it with the portion you plan to serve; store the remaining avocado separately and combine when ready to eat.
Cucumber Avocado FAQs
Peel the cucumber if desired, slice it lengthwise, cut into quarters, then use a small spoon to scoop out the seeds and watery core.
Either is fine. Leaving the skin adds texture and nutrients; peeling yields a smoother bite. Choose based on your preference.
Toss diced avocado with a little lemon juice before adding it to the salad to slow oxidation and keep it looking fresh.
More Vegan Salad Recipes
Explore other fresh, plant-based salads that are perfect for summer and easy to prepare.
- Vegan Caesar Salad
- Vegan Nicoise Salad
- Vegan Potato Salad
- Chickpea Tuna Salad
- Summer Peach White Bean Salad
Avocado Cucumber Salad
Ingredients
- 2 large cucumbers, peeled and seeds removed; diced into 1/4-inch pieces
- 1 ripe peach, peeled if desired and diced into 1/4-inch pieces
- 1 ripe avocado, pitted and diced into 1/4-inch pieces
- 1/4 cup red onion, minced
- 1/4 cup fresh dill, chopped
- 1/2 tbsp apple cider vinegar, plus more to taste
- 1 tbsp fresh lemon juice
- 3/4 tsp sea salt
- 1/4 tsp cayenne pepper
Instructions
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Gently stir all ingredients together in a large mixing bowl until combined.
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Season to taste with more sea salt, vinegar, or lemon juice if needed. Serve cool.
Notes
Best eaten immediately to avoid browning. Leftovers keep in an airtight container in the fridge for 1–2 days. To preserve texture, mix only the portion you plan to eat with avocado and store remaining avocado separately until serving.
Recipe Pro-Tips
- Choose ripe ingredients. Ensure avocado, peach, and cucumber are ripe but firm.
- Seed the cucumbers. Scoop out seeds to keep the salad crisp.
- Mix gently. Fold ingredients to avoid mashing avocado and peach.
- Adjust seasonings to taste. Add salt, vinegar, cayenne, or lemon as desired.
- Dice smaller for toppings. Make uniform small cubes if using the salad as a garnish.
- Chill before serving. Refrigerate 20–30 minutes for extra refreshment.
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