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Cucumber Avocado Salad

Bowl of cucumber avocado salad with creamy dressing, herbs, and lime on a pink background.
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A refreshing cucumber avocado salad made with smashed Persian cucumbers, creamy avocado, fresh herbs, and a hint of jalapeño, tossed in lime juice for a light and vibrant summer side dish.

Ingredients

Scale
  • 6 Persian cucumbers, halved and smashed
  • 2 ripe avocados, cut into large chunks
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh chopped cilantro
  • 1 jalapeño, seeded and finely diced (or ¼ teaspoon red pepper flakes)
  • ¼ teaspoon kosher salt, plus more to taste

Instructions

  1. Slice cucumbers lengthwise, then smash them flesh side down using the flat side of a large knife.
  2. Cut the smashed cucumbers into 1-inch pieces at a 45-degree angle and place in a large mixing bowl.
  3. Add avocado chunks, scallions, cilantro, jalapeño, lime juice, and salt.
  4. Gently toss all ingredients to combine without mashing the avocado.
  5. Taste and adjust salt or lime juice if needed. Serve immediately or refrigerate until ready to serve.

Notes

  • Use ripe but firm avocados to avoid mushiness.
  • Replace cilantro with parsley or dill if preferred.
  • Store leftovers in an airtight container for up to 2–3 days.
  • Add avocado right before serving to maintain freshness.
  • For a mild version, omit jalapeño or use red pepper flakes sparingly.

Nutrition

Find it online: https://recipeeasily.com/cucumber-avocado-salad-recipe/