cucumber avocado salad

This is a crunchy, creamy, deliciously tangy cucumber avocado salad that is as good by itself as it is piled into a wrap or stuffed in a pita.

We use a ton of fresh herbs, sumac and a big splash of red wine vinegar to make all the flavors pop. You’re going to love the buttery chunks of avocado and clean cucumber flavor!

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cucumber avocado salad ingredients:

how to make cucumber avocado salad:

1. Cube avocado and quickly toss it in vinegar.
2. Add cubed cucumber, herbs, olive oil, sumac, salt, pepper.
3. Gently toss to coat.
4. Add more salt or pepper, to taste.
5. Enjoy!

how to cube the cucumber:

I love using English cucumbers pretty much across the board. The skin is thinner, the seeds are smaller. The flavor is clean and fresh. 

For this salad, I like it cubed and without seeds. Here's how to do it:

1. Cut the ends off the cucumber and then cut it into 3 segments.
2. Slice each segment in half lengthwise, then cut each half into 3 long strips.
3. Lay each strip on its side and slice off the seeds.
4. Chop those strips into ½-inch cubes.

You can use standard cucumbers, too. Just make sure to peel them before chopping-- the skin is much tougher and will detract from the delicate creamy-crunchy texture.

Feel free to also peel the English cucumber, or go half and half by peeling it in alternating stripes: this will make the salad even more crisp tender.

I prefer to seed the cucumbers here, no matter what type I use. This prevents the salad from getting watery and dilute. 

make this cucumber avocado salad your own:

I love the simplicity of this avocado cucumber salad, but there are a ton of ways to customize it to your own tastes and what you have on hand. Here’s a lite of some of my favorite add-ons to get your wheels turning!

• chopped romaine
• halved cherry tomatoes
• chopped heirloom tomatoes
• chopped kalamata olives
• marinated artichoke hearts
• minced jalapeno
• roasted corn kernels
• serve it with salty pita chips or in a pita pocket with hummus

more tips to make this the best salad:

• Toss the avocado in vinegar as quickly as you can! This will coat all sides of the avocado chunks to dramatically slow down the browning. It’s the difference of having a gorgeous green salad and a off-putting brownish green salad.
• Use any combination of soft fresh herbs you want. Oregano, dill, basil, parsley, tarragon, cilantro, mint. They are all fresh, so interesting, and so good with cucumbers and avocado!
• Sumac adds a delightful and subtle tang and tartness to the salad. If you don’t have it on hand, the salad is also great without it!

how long does this cucumber avocado salad last?

I prefer to enjoy this salad within an hour or so of being made.

We toss the avocado in vinegar first, which significantly slows the browning, but it doesn’t prevent it. After a day in the fridge, the avocado will brown and discolor. The salad will taste great, but it won’t look as pretty.

make ahead steps:

• Cube the cucumber up to 1 day ahead.
• Mince the herbs up to a few hours ahead.
• Toss everything together for about 30 minutes before serving, if desired. Much longer and the avocado will brown.

more fresh salads to try:

butter lettuce salad with avocado

avocado egg salad

warm potato salad

edamame salad

roasted beet salad with avocado

arugula apple salad

raw beet salad

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