- 24 sprigs cilantro plus 1/4 cup coarsely chopped leaves
- 1/4 cup chopped peeled ginger
- 6 garlic cloves, lightly crushed
- 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces
- 1 teaspoon (or more) kosher salt
- 4 celery stalks, thinly sliced on a diagonal
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed or vegetable oil
- 2 avocados, halved, pitted, sliced
- 1/4 torn fresh basil leaves
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.
Nutritional ContentOne serving contains: Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 8 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 370Reviews [email protected] BRUSHJL!, I’m pretty sure if you haven’t tried it, you shouldn’t dis it. It was a success for my family and will be making it againAm quite sure avocados would ruin this. Minus avocados, this is cucumber heaven.brushjlSolon, ohio10/02/19
- 2 English (hothouse) cucumbers, diced
- 1 teaspoon salt
- ½ cup diced red onion
- 1 small red bell pepper, diced
- 2 limes, zested and juiced
- ¼ cup chopped fresh cilantro
- 1 tablespoon white sugar
- ½ teaspoon curry powder
- 4 dashes hot pepper sauce
- 2 avocados - peeled, pitted and diced
Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.
Cucumber Avocado Salad
Cucumbers are one of my absolute favorite vegetables to use. Especially in the summer. They are crisp and cool. They are perfect for adding to green salads, sparkling water and of course using them to make refrigerator dill pickles.
This Cucumber Avocado Salad combines the crispy, coolness of cucumbers with the creamy richness of avocados. With a little lemon juice, shallots and herbs, it is a perfect light salad for hot summer days.
What ingredients do you need?
ENGLISH CUCUMBERS: I prefer to use english cucumbers in this salad because there is no need to peel them. You can use regular cucumbers too, but I find the skin a little too tough and would recommend peeling them first.
AVOCADO: You can chose to slice this thin like the cucumber or serve it in bite sized pieces. If you want the avocado to hold its shape in the salad, pick one that is a little on the firmer side. Not too firm and not too soft. Use your inner Goldilocks.
SHALLOTS: I prefer to use shallots in this recipe because they are much more mild than red or yellow onion and they add a nice pop of pink color.
FRESH DILL: Cucumbers and dill are just a match made in summer heaven. Don’t leave it out!
ITALIAN PARSLEY: Fresh chopped parsley adds just a touch more freshness to the salad.
LEMON JUICE: The acid adds a bit of brightness. And bonus, it’ll help keep the avocado from turning brown.
How do you make cucumber avocado salad?
Doesn’t get much easier than this! All you need to do is combine all of the ingredients together in the bowl. You’ll want to toss it gently so that the avocado doesn’t break apart.
The hardest part is waiting for the flavors to meld and even that isn’t too long only 30 minutes.
Can you make this salad ahead of time?
Because of the avocado, I wouldn’t make this salad anymore than a few hours in advance. It’s best eaten the day of.
A nice fresh salad for a summer dinner, but it's a lot of work for a cucumber salad. I followed the recipe exactly and found it a little too salty and very watery.
Lots of raves with this salad. Really refreshing
Really loved the flavors of ginger, garlic and coriander together. The first time I made it I followed the recipe. Now I substitute the avocado with whatever I have at home. Tried it with mango and loved it as well.
This is a very good salad. A strong garlic-ginger flavor (that we like) offset by the freshness of the cucumber and avocado. The first time I made it I followed the recipe perfectly except I used some crushed red peppers in place of the chiles and I diced the avocado and mixed it in the salad. It held up great for leftovers the next day (the avocado didn't get brown or too mushy). The second time I made it I didn't bother with the plastic bag. I finely diced the garlic and ginger then mashed them with the red pepper flakes and cilantro springs in a bowl using a potato masher. I macerated the cucumber in the same bowl and mashed it a bit with a potato masher. Stirred it up well, covered the bowl, and let it sit (stirring once or twice). Turned out perfectly. I love serving this with cold sesame noodles- a great combo. Will make regularly!
Loved this. Didn't have the chiles, so used crushed red pepper instead. Delicious combination of flavors - even my 11yo loved it.
Loved the strong flavors of this salad. It was much better the second day and I found out that the basil is essential in balancing the flavors. Next time I will do a fine mince of the garlic and ginger.
My ginger was bad, so I left it out. Despite my shortcomings, it was the perfect spring and summer salad as I was able to pluck several of the ingredients from my garden! Oishii desu!
This was ok not great. I made as written except for removing the skin from the cukes. I guess I expected more with the combination of ingredients.
This recipe is a little heavy on ginger and garlic. I cut the flavor by serving it in a pita, and that turned out to be a very good solution.
I was not so thrilled with this salad. I found it a bit bitter having left the skin on the cucumber. If I make it again, I would dice the veggies and serve on a small portion.
YUMM! Followed the recipe (except for the chilies - omitted) and it was sooo good. Also great the next day for lunch.
Served this at two functions one day apart and everyone enjoyed the unique flavors. It is important to finely dice the garlic and ginger. Used 2 tsp Sriracha because I could not find the chiles noted in the recipe and substituted lemon juice instead of lime juice. This is a great summer side salad, unique contrasts of veggies! B.J. Harrick
Okay, since when is it okay to serve cucumbers with the skin on? Even the English ones are a little toothsome with the skin on. I liked the recipe though. with the skin off.
Apologies in advance for being one of those annoying people who review the recipe but didn't make it as written. I had to adjust based on what I had on hand and it was soooooo AMAZINGLY GOOD that I thought Iɽ share the info. All I had on hand were cucumbers, celery, avacados and limes. I added garlic powder since I was clean out of the real thing and tossed in about 2 T of chopped chives I had in the fridge. I mixed everything but the avacados in a bowl and let it sit for about 1/2 hour then added the avacados. I will definately make this again and since I really dislike Cilantro - I think I'll just keep things as I made it today. IT WAS DELICIOUS! Everyone in my family loved it!
These flavors combined beautifully! I also used red pepper flakes instead of the chile. The celery gives a refreshing crisp!
This was easy to make and it tasted wonderful! The only thing I changed was I used crushed red pepper instead of the dried chiles de arbol. This will definitely be a staple in my house.
English Cucumbers are the ones that you see in plastic in the grocery store. They are long and thin. I love using them in this cucumber tomato avocado salad because their seeds are smaller, making them ideal for a dish like this. Additionally, they are a little less bitter than other cucumbers.
English Cucumber Avocado Salad
Light, healthy and flavorful, this English cucumber avocado salad is the perfect summer salad or side dish. The sesame soy dressing is slightly sweet and acidic, which tastes so good with the fresh cucumbers and creamy avocado. I topped mine with crushed peanuts and a few red pepper flakes for a touch of spice. It was perfect.
About this recipe
Using a mandoline, slice the cucumbers into thin even slices. This is a very important step for this recipe. It is also important that you use English cucumbers. English cucumbers are longer and thinner than traditional cucumbers. They give you smaller rounds which are easier to eat. They also tend to have more of a crunch than other cucumbers.
Toss the salad with the dressing right before you are ready to eat it. Because cucumbers can carry a lot of moisture, you do not want to let the dressing sit on the salad. It is best to toss everything together (minus the dressing) and refrigerate it. Then add the dressing as a final step before you are ready to eat it.
You can peel and slice the avocado in half, then pour some of the dressing in the avocado for dipping. Using your fork, slowly cut away at the avocado with each bite of salad. It’s such a fun and delicious way to enjoy this dish. Alternatively, you could cube or slice the avocado as well.
As far as toppings go, I like adding crushed peanuts for a little crunch and added flavor. However, cashews would work really well too. If you like a little spice, try sprinkling some red pepper flakes over the English cucumber avocado salad as well. Just be sure to add the toppings right before you serve the salad. Otherwise, the peanuts may soften from the moisture in the cucumbers, and it will not give you the same amount of crunch.
Best enjoyed the same day. However, you can refrigerate this salad in an airtight container. It will stay fresh for to 2-3 days. It might, however, get a little watery from the cucumbers.
Tomato Avocado Cucumber Salad
- Author: Krista
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 6 1 x
- Category: Gluten Free, Salad, Side Dishes, Vegetarian
- 1 large cucumber, diced 1/4&Prime cubes
- 12 oz . cherry tomatoes (assorted colors if you can), halved
- 1 large avocado, diced
- 1/4 cup fresh basil, chiffoned (thinly sliced)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- salt & pepper
- In a small bowl add red wine vinegar, olive oil, honey, salt, and pepper. Whisk until combined.
- To a large bowl add cucumber, tomatoes, avocado, fresh basil, and the dressing.
- Gently toss everything together. Serve.
- Serving Size: 3/4 cup
- Calories: 110
- Sugar: 4 g
- Sodium: 58 mg
- Fat: 9 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 2 g
Did you make this recipe?
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS . I LOVE SEEING WHAT YOU MAKE!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Tomatoes: Feel free to use regular tomatoes instead of the cherry tomatoes. Make sure to remove at least part of the tomato seeds to keep the salad from turning out watery.
- Red onion: This is a must for me, but my children don’t like it. If you have picky eaters, either leave out the onion or serve it on the side.
- White balsamic vinegar: If you don’t have this on hand, feel free to use apple cider vinegar, regular white wine vinegar or even regular balsamic vinegar if you have no other alternative.
- Fresh herbs: Please make sure to stick to softer herb varieties like parsley, chives, cilantro or basil. I most enjoy a mix of parsley and chives in this salad.
Tomato, Cucumber, Avocado Salad
This tomato, cucumber, avocado salad is an easy, flavorful summer salad. It’s crunchy, fresh and simple to make. It’s a family favorite.
- Author: Geraldine
- Prep Time: 12 mins
- Cook Time: 0 mins
- Total Time: 12 minutes
- Yield: 4 1 x
- Category: Salad
- Cuisine: American
- 1 1/2 cups of chopped tomatoes – I used cherry tomatoes
- 1 cucumber – peeled and seeded then diced
- 1 avocado – diced
- 4 oz feta cheese – cubed
- 2 tbs minced red onion
- 1 handful parsley – minced – about 2 tbs
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 8 twists of black pepper from a pepper mill
- Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
- Peel and seed one cucumber and dice. Add to bowl.
- Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
- Cube feta and add to bowl.
- Add minced red onion and minced parsley to bowl.
- Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
- Toss gently so the feta and avocado don’t break up. Serve immediately.
- If refrigerating – keep the avocado aside and add before serving.
Avocado does not refrigerate well. So if you are not eating it right away, wait to add the avocado until just before serving
If you make this recipe and enjoy it, please come back and leave a comment and a rating. I’d love to hear from you!
- Serving Size: 1
- Calories: 240
- Sugar: 4.4g
- Fat: 20.3g
- Saturated Fat: 6.3g
- Carbohydrates: 10.8g
- Fiber: 4.5g
- Protein: 6.1g
Keywords: Easy summer salad
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