This Cucumber Avocado Salad is a simple weeknight salad that can be made in just about 10 minutes. It's refreshing and so very flavorful.
This is the salad my whole family is obsessed with. (Okay, except for my son because there's always gotta be somebody who doesn't like something I cook each day, right?) It's made from just a handful of simple ingredients, yet packs a gigantic punch in flavor. It manages to feel both bright and light, yet indulgent and creamy, thanks to the avocado.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- european cucumbers (really, really recommend these here, as the delicate flavor works well in this salad)
- avocado (see below for making sure you get the best one)
- shallot (or green onions can be substituted)
- champagne vinegar (recommend this if you can get it, but in a pinch a white wine vinegar or apple cider vinegar will work too)
- olive oil
- salt and pepper
- chives (you can easily add in any other herb you like here)
How to Choose the Right Avocado
It goes without saying you always want to choose a ripe avocado if you plan to eat it immediately. But for this salad, since the avocado will be tossed together with other ingredients, it's best to choose a ripe but firm avocado. If your avocado is very ripe, it'll likely fall apart once it's cut and mixed together.
Look for an avocado that yields slightly to firm, but gentle pressure when squeezed. It should not be mushy or soft or feel like it has any loose skin. The color can vary on avocados, so it's best to go by the touch.
Tips for Making It
While this salad may be simple, following all the directions and ingredient amounts is best. Because when recipes are so simple, a little difference in one direction or another can have a greater impact on the final outcome.
My biggest tip is to follow the steps in this recipe as listed. For example, the recipe calls for making the dressing and adding the sliced shallots into the prepared dressing. Then, it instructs you to slice the avocado and cucumber. The reasoning behind this is that placing the shallots inside the dressing and then letting them sit for a few minutes (while you slice the other vegetables) allows the shallows to soften and macerate in the oil and vinegar, resulting in a better-tasting shallot.
The ingredients and methodology of this recipe is precise, so do follow it.
Serving Avocado and Cucumber Salad
Simply put, serve it immediately. It doesn't keep well. The avocados will brown within a few hours, so this salad is best made and served immediately.
Watch the Video
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This Cucumber Avocado Salad is a simple weeknight salad that can be made in just about 10 minutes. It's refreshing and really flavorful.
- 1 tablespoon champagne vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 small shallot, halved and thinly sliced
- 1 large european cucumber
- 1 ripe but firm avocado
- 1 tablespoon finely diced chives
- Add vinegar, olive oil, salt and pepper to a bowl and vigorously whisk until it comes together. Add the shallot into the dressing and let it macerate for five minutes.
- Meanwhile, slice the cucumber on the diagonal into ¼” rounds.
- Slice the avocado into ¼” half moons.
- Add the cucumber, avocado and chives to the bowl with the dressing and gently toss to coat.
- Taste and adjust seasoning.
- Serve immediately.