🥒 Cucumber Avocado Salad (Easy & Fresh)

⭐ Ingredients

• 2 large cucumbers, sliced (peel optional)

• 2 ripe avocados, diced

• ¼ red onion, thinly sliced

• 2 tbsp fresh dill OR cilantro, chopped

• 1 tbsp olive oil

• 1–2 tbsp lime juice (or lemon juice)

• Salt and pepper, to taste

• Optional add-ins: cherry tomatoes, feta cheese, garlic, jalapeño

🔪 Instructions

1. Prep the vegetables

• Slice cucumbers into rounds or half-moons.

• Dice avocados.

• Thinly slice red onion.

2. Make the dressing

In a small bowl whisk together:

• Olive oil

• Lime juice

• Salt & pepper

• Dill or cilantro

3. Assemble

• Add cucumbers, onion, and avocado to a large bowl.

• Pour dressing over the top.

• Toss GENTLY to avoid mashing the avocado.

4. Serve immediately

• Best enjoyed fresh, as avocado browns over time.

🌟 Tips & Variations

✔ Keep it extra creamy

Add 1–2 tbsp Greek yogurt or sour cream.

✔ Add protein

Mix in cooked shrimp, grilled chicken, or chickpeas.

✔ Brighten the flavor

Add a splash of rice vinegar or apple cider vinegar.

✔ Make it spicy

Stir in chopped jalapeño or a pinch of red pepper flakes.

❓ Q&A

Q: How long does this salad last?
A: About 2–4 hours in the fridge once mixed. Add avocado right before serving so it doesn’t brown.

Q: Can I make the dressing ahead?
A: Yes—mix the dressing and store up to 3 days. Toss with vegetables and avocado right before eating.

Q: Best cucumbers to use?
A: English cucumbers or Persian cucumbers—they’re crunchy and have fewer seeds.

Q: Can I store leftovers?
A: You can, but the avocado may soften. A squeeze of extra lime can help reduce browning.