This is a great cucumber avocado salad that can be easily adapted for either diet or taste. Change the creamy dressing to an Asian dressing if you don’t use mayonnaise or greek yogurt.  It makes a wonderful, cool accompaniment to summertime grilled proteins.

Cucumber Avocado Salad
Cucumber Avocado Salad
Jump to Recipe

Tips on the Best Ingredients

Whenever you make a recipe with very few ingredients, it is important to take care to find the best ingredients possible. Allow the flavor to really shine.

Here are my favorite tips on the ingredients used in this recipe:

  • Cucumbers: While any variety of cucumber will work in this salad recipe, a seedless cucumber (like the long English cucumbers) are preferred if they are available to you. They tend to have thinner skin and fewer seeds, giving you the most cucumber “flesh”. If you use cucumbers with thicker skins, make sure and peel them.
  • Avocados: Avocados are tricky because in the grocery store they tend to be either hard as a rock or mushy and overripe. They should have a little give to them when you squeeze them very slightly. If they are hard, let them sit on the counter for a couple of days until you feel that semi-soft “give” when squeezed. If they soften up but you aren’t ready to use them yet, put them in the refrigerator to prevent ripening any further. **note: once cubed, toss the avocado chunks with lemon or lime juice to prevent browning and add a fresh summery kick.
  • The base of the dressing: mayonnaise, sour cream, Miracle Whip, or greek yogurt are all fine as the base. You could also use a combination of them. This is a creamy dressing. The sour cream or greek yogurt will give the dressing a “tang”. The Miracle Whip is sweeter. My preference is mayonnaise, but they all work.
  • Acid and Spice: Don’t leave out the acid from the lime juice. Acid tends to bring out flavors like nothing else can. If you prefer lemon, that works also. Spice is always optional. I like spicy foods so I add a little hot sauce. We always tend to have a variety of hot sauces in the pantry or refrigerator. Go with your favorite!

Salt & Vinegar Dried Cucumber Chips

As the cucumbers become more abundant try drying some of them in a dehydrator for a delicious, crispy low carb snack. Check out this recipe for Salt and Vinegar Cucumber Chips.

Cucumber Avocado Salad for Summer

Cucumber Avocado Salad
0 from 0 votes
Prep Time 15 mins
Cook Time 0 mins
Servings 3
Calories 190
Author dorothy stainbrook

Ingredients

  • 1 lb cucumber (seedless if possible) peeled and coarsely chopped
  • 2-3 scallions thinly sliced
  • 1 ripe avocado pitted and diced
  • 2 Tbsp mayonnaise or greek yogurt
  • freshly squeezed lime juice about 1/2 large lime
  • your favorite hot sauce to taste
  • Salt & pepper
  • fresh cilantro chopped (optional)

Instructions
 

  • Gently mix together the cucumber, scallions and avocado in a medium size bowl.
  • Make the dressing by combining the mayonnaise, lime juice and hot sauce in a small bowl.
  • Dress the salad by gently folding in the dressing with a spatula when ready to serve. Top with cilantro if using. Can be refrigerated (covered) overnight.

Nutrition

Calories: 190kcalCarbohydrates: 10gProtein: 2gFat: 17gSaturated Fat: 3gCholesterol: 4mgSodium: 67mgPotassium: 553mgFiber: 6gSugar: 3gVitamin A: 286IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if your share a picture on Instagram! You can also tag me at #heathglen!

3 Comments

  1. Anonymous on July 30, 2015 at 3:12 pm

    I’m going to make this tomorrow night. Sounds delicious. .

  2. Annie Riley on June 19, 2015 at 7:02 pm

    This looks so good. Can’t wait to try it. See you at the market tomorrow morning. Thanks again for all your work. Annie

We'd love to engage with you. Comments are always welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.