This summer I’m growing cucumbers so I can make this Cucumber Avocado Salad all season long. Creamy, crunchy, and full of bright flavor — you’re going to love it.
This creamy cucumber salad is a light, refreshing side for warm-weather meals. Made with simple, wholesome ingredients, it’s healthy, cooling, and comes together in about 10 minutes.
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 the day is hot and you want something light, this avocado cucumber salad is perfect. The buttery avocado, juicy peach, and crisp cucumber pair with red onion and fresh dill for contrast. A splash of lemon juice and apple cider vinegar adds brightness, and a pinch of cayenne gives a hint of heat. It’s simple, fresh, and versatile.
Serve this salad as a side for backyard cookouts, pack it for a picnic, use it as a topping for vegan burgers, or spoon it over toast. No cooking required — just dice, toss, and enjoy.
Ingredients
Cucumbers: Choose large, firm cucumbers with a bright green color. Peel and remove seeds before dicing, or use seedless English cucumbers.
Peach: Use a ripe peach that yields slightly to pressure and smells sweet. Yellow or white peaches both work; leave the skin on or peel it, based on preference. Nectarines can be substituted.
Avocado: Pick a ripe Hass avocado that is slightly soft but not mushy for the best creamy texture.
Red Onion: A firm red onion adds a sharp bite. For milder flavor, use Vidalia onions or shallots.
Fresh Dill: Bright green dill adds aromatic freshness. Parsley or cilantro can be used as alternatives.
Apple Cider Vinegar: A good-quality apple cider vinegar adds acidity; white wine vinegar is a milder option.
Lemon Juice: Fresh lemon juice brightens the salad. Lime juice can be used for a slightly different citrus note.
Cayenne Pepper: A small pinch gives a subtle kick; omit for a milder dish.
Recipe Mix-Ins
Optional additions to customize the salad:
- Beans: Add cooked white beans or lentils for protein and substance.
- Vegetables: Diced cherry tomatoes, bell peppers, or radishes add color and crunch.
- Fruit: Mango or papaya make the salad sweeter and more tropical.
- Herbs: Try cilantro, parsley, basil, mint, chives, or tarragon for different flavor profiles.
- Vegan Cheese: A sprinkle of vegan feta or another plant-based cheese adds tang and creaminess.
How to Make Avocado Cucumber Salad
- Combine Ingredients. Gently fold all prepared ingredients together in a large bowl until evenly mixed.
- Adjust Seasonings. Taste and add more sea salt, vinegar, or lemon juice if needed. Serve chilled or cool.
Recipe Pro-Tips
- Choose ripe ingredients. Avocado should be slightly soft, peaches should yield gently, and cucumbers should be firm without soft spots.
- Seed the cucumbers. Removing seeds keeps the salad crunchy and prevents excess wateriness.
- Mix gently. Fold ingredients carefully to avoid mashing the avocado and peach.
- Adjust seasonings. Taste before serving and add more salt, acid, or cayenne to suit your preference.
- Dice small for toppings. If using the salad as a burger or wrap topping, dice cucumbers into about ½ cm cubes for easy eating.
- Chill before serving. Refrigerate for about 30 minutes for a cooler, more refreshing dish.
Serving Suggestions
Enjoy this salad as a light lunch, a side at cookouts, or as a flavorful garnish on burgers, sandwiches, or grain bowls. It pairs well with grilled or smoky dishes and makes a bright contrast to heartier mains.
Storage Directions
This salad is best enjoyed immediately to avoid browning. Leftovers can be stored in an airtight container in the refrigerator for 1–2 days. To preserve texture, reserve some or all of the diced avocado and add it just before serving.
Cucumber Avocado FAQs
Rinse and peel the cucumber if desired, slice it lengthwise, then scoop out the seeds with a small spoon from each half or quarter.
It’s up to you. Leaving the skin adds texture and nutrients; peeling gives a smoother bite. Both work well in this recipe.
Toss diced avocado in a little lemon juice before adding it to the salad to slow oxidation and browning.
More Vegan Salad Recipes
I have many vegan salad recipes that are great for summer. Try any of the listed salads for other easy, creamy options.
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
- Gently stir all of the prepared ingredients together in a large mixing bowl until combined.
- Season to taste with more sea salt, vinegar, or lemon juice if necessary. Serve cool.
Notes
Storage Directions
This salad is best when eaten right away to avoid browning. Leftovers will keep in an airtight container in the refrigerator for 1–2 days. For best results, store avocado separately and add just before serving.
Recipe Pro-Tips
- Choose ripe ingredients. Make sure avocado, peaches, and cucumbers are ripe but not overripe.
- Seed the cucumbers. Scoop out seeds to keep the salad crisp and not watery.
- Mix gently. Fold ingredients to avoid mashing the avocado and peach.
- Adjust seasonings. Add salt, acid, or cayenne to taste.
- Chill before serving. Refrigerate for 30 minutes if you prefer a colder salad.