Perfect Avocado Salad
I’m obsessed with this avocado salad recipe! It’s easy to make, and the combination of creamy avocado and crisp cucumber is so refreshing. Seriously, I could eat this every single day. I’ve made many avocado salad recipes, but this one with crunch from cucumber, spice from jalapeño, and a fresh lime dressing is my favorite. If you love the flavors of guacamole, you’ll enjoy this easy salad. This easy avocado salad recipe comes together so quickly. You’ll make the dressing in the bottom of a large bowl. Then, gently toss in the avocado, cucumber, and other salad ingredients. Once you try it, I’m confident that you’ll be making it on repeat! Key Ingredients Avocados: Use firm but ripe avocados for this salad, and keep the softer ones for your Homemade Guacamole. The firmer ones don’t turn mushy, and are easier to cut into cubes for the salad. Cucumber: I love the thiner-skinned varieties of cucumbers, such as hothouse cucumbers, English cucumbers (often sold wrapped in plastic), or mini Persian cucumbers. Regular garden cucumbers are fine, but consider peeling them, and if they have a lot of seeds in the middle, use a spoon to scoop them out before cubing them for your salad. I use the same variety for my favorite Cucumber Salad. Lime Dressing: My simple dressing made with simple ingredients like fresh lime juice, olive oil, minced garlic, diced jalapeño, and salt is the key to bringing this salad together. Lemon juice is a great substitute if you don’t have limes. Cilantro: Fresh cilantro is terrific in this, and turns it into more of a Mexican avocado salad, but other delicate herbs like parsley, chives, or basil work, too. Avocados: Use firm but ripe avocados for this salad, and keep the softer ones for your Homemade Guacamole. The firmer ones don’t turn mushy, and are easier to cut into cubes for the salad. Cucumber: I love the thiner-skinned varieties of cucumbers, such as hothouse cucumbers, English cucumbers (often sold wrapped in plastic), or mini Persian cucumbers. Regular garden cucumbers are fine, but consider peeling them, and if they have a lot of seeds in the middle, use a spoon to scoop them out before cubing them for your salad. I use the same variety for my favorite Cucumber Salad. Lime Dressing: My simple dressing made with simple ingredients like fresh lime juice, olive oil, minced garlic, diced jalapeño, and salt is the key to bringing this salad together. Lemon juice is a great substitute if you don’t have limes. Cilantro: Fresh cilantro is terrific in this, and turns it into more of a Mexican avocado salad, but other delicate herbs like parsley, chives, or basil work, too. Find the full recipe with measurements below. My Tips for Making the Best Avocado Salad Tip 1: Save dishes, and make the dressing in the same bowl. Whisk the dressing in the bottom of the salad bowl. Then, gently toss the diced avocados, cucumber, and cilantro in the same bowl. Tip 2: Texture is everything. I love big chunks of avocado in my salad, and adding them to the dressing in the bowl helps me minimize over mixing, which can cause the avocado to turn to mush. By gently folding everything together, the avocado remains intact and keeps its shape. Tip 3: Make it your own. This really is a simple salad, so it leaves some space for adding more ingredients as you like. It would be great with some halved cherry tomatoes, sliced green onions, and black beans. It’s great spooned over tacos, like these Sweet Potato Black Bean Tacos, or you can add some protein to it and use this simple avocado salad as a base for Grilled Chicken, Cilantro Lime Butter Shrimp, or Brown Sugar Baked Salmon. After this avocado salad went viral on social media, I started to see some of our readers adding cottage cheese, which I think is a great idea! For more avocado recipes, see our Avocado Egg Salad, Avocado Pasta (so good!), and this Simple Avocado Toast with Egg. Perfect Avocado Salad PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins I love this avocado salad with crunchy cucumbers so much that I could eat it every day. It’s incredibly easy to make, and you can enjoy it multiple ways: as a standalone dish, as a side, as a flavorful chunky salsa next to tortilla chips, or even as a topping for larger salads. I like big chunks of avocado in my salad, and adding them to the dressing in the bowl helps me minimize over mixing, which can cause the avocado to turn to mush. By gently mixing everything, the avocado remains intact and keeps its shape. Makes about 2 cups Watch Us Make the Recipe You Will Need 2 medium avocados, about 2 cups cubed 2 cups cubed cucumber, about 1 large cucumber (300g) 3 tablespoons fresh lime juice, from 1 to 2 limes 2 tablespoons extra-virgin olive oil 1 jalapeño, seeds and membrane removed for a milder salad 1 small garlic clove, omit if sensitive to raw garlic ¼ teaspoon fine sea salt, or more to taste ½ cup chopped fresh herbs like cilantro, parsley, basil, dill, or a combination (25g) Hot sauce, optional Directions 1Make the dressing: In the bottom of a large bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeño, and salt until well combined. Stir in the fresh herbs. If you’re preparing the salad in advance, you can cover and refrigerate it for up to one day. 2Add the avocado: When you’re ready to serve the salad, cut the avocados in half, remove the pits, and cut them into cubes. Add the cubed avocado and sliced cucumber to the salad bowl with the dressing. Gently toss them around the bowl until evenly coated in the dressing. 3To finish: Taste and adjust the seasoning as needed, adding additional salt if desired. Add a few dashes of your favorite hot sauce if you like heat. 1Make the dressing: In the bottom of a large bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeño, and salt until well combined. Stir in the fresh herbs. If you’re preparing the salad in advance, you can cover and refrigerate it for up to one day. 2Add the avocado: When you’re ready to serve the salad, cut the avocados in half, remove the pits, and cut them into cubes. Add the cubed avocado and sliced cucumber to the salad bowl with the dressing. Gently toss them around the bowl until evenly coated in the dressing. 3To finish: Taste and adjust the seasoning as needed, adding additional salt if desired. Add a few dashes of your favorite hot sauce if you like heat. Adam and Joanne's Tips Storing: This avocado salad is best enjoyed straight away. Leftovers can be stored in an airtight container in the refrigerator for a day, though you may notice some browning on the avocado. Make ahead: To make the salad ahead of time, but leave out the avocados (don’t cut them yet). Store the salad without the avocado up to 2 days in the fridge. Then, when you are ready to serve, toss in your cubed avocado. Add tomatoes: Fresh tomatoes are lovely in this salad. Use chopped tomatoes or grape tomatoes. The nutrition facts provided below are estimates. Storing: This avocado salad is best enjoyed straight away. Leftovers can be stored in an airtight container in the refrigerator for a day, though you may notice some browning on the avocado. Make ahead: To make the salad ahead of time, but leave out the avocados (don’t cut them yet). Store the salad without the avocado up to 2 days in the fridge. Then, when you are ready to serve, toss in your cubed avocado. Add tomatoes: Fresh tomatoes are lovely in this salad. Use chopped tomatoes or grape tomatoes. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/3 cup / Calories 180 / Total Fat 16.6g / Saturated Fat 2.3g / Cholesterol 0mg / Sodium 107mg / Carbohydrate 9.8g / Dietary Fiber 5.7g / Total Sugars 1.2g / Protein 2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us