This cucumber avocado salad is fresh, creamy, and ready in minutes, a simple way to make a light, satisfying meal with everyday ingredients.
For more cucumber-based salads, try our chickpea cucumber salad, Greek cucumber salad, creamy cucumber salad, and tomato cucumber salad.
Why you’ll love this cucumber avocado salad
On our way home today, Louise and I stopped at a new bakery and picked up an incredible loaf of sourdough 🥖. We wanted something simple to go with it, and since we had everything in the fridge, we made this cucumber avocado salad with feta—and it was perfect together.
The salad is fresh, creamy, and refreshing, with crisp cucumber, soft avocado, and a bright lime dressing 🥑. It’s the kind of dish that comes together in minutes but still feels complete and satisfying.
While it works well as a side, we often enjoy it as a light lunch or relaxed brunch with crusty bread and a little feta 🥒. If you want to make it more filling, you can add boiled eggs or some flaked tuna on top.
Simple food, made with what you have, that just works.
P.S. If you have extra avocado, you might also enjoy our avocado salad, avocado spread, chickpea avocado salad, or a creamy Greek yogurt avocado smoothie.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Avocados: ripe and creamy, they make the salad rich and satisfying. Substitute diced mango or soft roasted zucchini for a lighter twist.
- Cucumbers: crisp and refreshing, they balance the creaminess. Try English or persian cucumber or swap with cherry tomatoes for a different twist.
- Red onion: adds sharpness and color. Substitute shallots or green onions for a milder flavor, or soak in water to soften.
- Fresh dill: gives a bright, herby taste typical of Greek recipes, making this a a Mediterranean cucumber avocado salad. Swap with parsley, cilantro, or a pinch of dried herbs.
- Extra virgin olive oil: adds richness and helps carry the flavors. Substitute avocado oil or a light neutral oil if preferred.
- Lime juice: brings freshness and balance. Lemon juice or a splash of apple cider vinegar works well too.
- Salt and black pepper: essential for bringing everything together. Add red pepper flakes for a little heat if you like.
- Feta cheese (optional): adds a salty, creamy finish. Try non-dairy feta, goat cheese, or olives for a similar effect in this cucumber avocado salad with lime dressing.
How to Make Cucumber Avocado Salad
Step 1. Add everything to a bowl
Add the diced avocado, sliced cucumbers, red onion, and chopped dill to a large bowl.
Pour in the extra virgin olive oil and lime juice.
Season with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.
Step 2. Mix gently
Toss gently until everything is well coated.
Try not to overmix so the avocado stays chunky and creamy.
Top with crumbled feta just before serving.
Serve with crusty bread, a spoonful of Greek yogurt, or enjoy it as a light lunch or fresh side.
Tips
- Use ripe but firm avocados: they should be creamy, not mushy, so the salad holds its shape.
- If cucumbers are large, cut into half moons: slice them in half lengthwise first, then cut into thinner pieces for easier bites.
- Slice the onion thin: this keeps the flavor balanced and not too sharp.
- Soften the onion if the flavor is too sharp: soak the sliced onion in cold water for 5–10 minutes, then drain before adding.
- Toss gently: use a spoon and mix lightly so the avocado stays chunky.
- Taste before serving: a small pinch of salt or extra lime can make a big difference.
- Use fresh herbs if you can: dill, parsley, or cilantro all bring brightness.
- If you are cooking for mixed diets: serve the feta on top or on the side so everyone can adjust to their preference.
Frequently Asked Questions
You can prep the ingredients ahead, but it’s best to cut and add the avocado just before serving so it stays fresh and creamy.
Store leftovers in an airtight container in the fridge for up to one day. Press plastic wrap on top to help keep the avocado from browning.
Yes, lemon works well and gives a slightly different but still fresh flavor in this cucumber avocado salad with dill.
You can skip it, or use olives, goat cheese, or a plant-based alternative for a similar salty touch.
Cut it into larger chunks and mix gently right before serving.
Yes, boiled eggs, chickpeas, or flaked tuna are all easy additions.
What To Serve With Cucumber Avocado Salad
- Greek zucchini patties
- Chickpea shawarma bowl
- Hummus
- Pita Bread
- Vegetable shawarma
- Falafel
- Tzatziki
- Spanakopita
For more salad ideas, browse our 45 best salad recipes and best summer salad round-ups.
If you try this Cucumber Avocado Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Cucumber Avocado Salad
Video
Ingredients
- 2 large avocados ripe, pitted, and cut into dice (about ⅓ inch / 1 cm)
- 2 medium cucumbers sliced into half moons – about 10 oz (300 g)
- ½ red onion thinly sliced
- ½ cup fresh dill substitute cilantro, parsley, or use dried herbs
- 2 – 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- ½ teaspoon salt + black pepper to taste + optional red pepper flakes for heat
- ¼ cup feta cheese crumbled (optional for topping)
Instructions
- Add everything to a bowl: Put 2 large avocados (diced), 2 medium cucumbers(sliced), ½ red onion (thinly sliced), and ½ cup fresh dill (chopped) into a large bowl.Drizzle in 2 – 3 tablespoons extra virgin olive oil and 2 tablespoons lime juice.Add ½ teaspoon salt, black pepper, and a small pinch of red pepper flakes (optional).
- Mix and serve: Gently toss everything together until coated, being careful not to mash the avocado. Taste and adjust for salt.Sprinkle crumbled feta on top when serving.Serve with crusty bread, a spoonful of Greek yogurt, or enjoy it as a light lunch or fresh side.
Notes
- Avocados → diced mango, soft roasted zucchini
- Cucumbers → English cucumber, Persian cucumber, cherry tomatoes
- Red onion → shallots, green onions (or soak in water to mellow)
- Fresh dill → parsley, cilantro, dried herbs
- Extra virgin olive oil → avocado oil, light neutral oil
- Lime juice → lemon juice, apple cider vinegar
- Salt & black pepper → add red pepper flakes for heat (optional twist)
- Feta cheese (optional) → non-dairy feta, goat cheese, olives
- Use ripe but firm avocados → creamy, not mushy
- Cut large cucumbers into half moons → easier to eat
- Slice onion thin → better, milder flavor
- Too sharp? Soak onion in cold water (5–10 min)
- Toss gently → keep avocado chunky
- Taste before serving → adjust salt or lime
- Fresh herbs = best flavor (dill, parsley, or cilantro)
- Serve feta on top/side → great for mixed diets
- Store leftovers in the fridge (airtight, best same day)
Nutrition
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Easy to make and delicious
So easy and the taste is absolutely fantastic. The perfect salad.