Honestly, Cucumber Salad is one of those recipes that earns a permanent spot in your weekly rotation the moment you make it. It's crisp, refreshing, and comes together in minutes, which means zero excuses not to have it on the table tonight. If you're already a cucumber obsessive like me, you'll also want to bookmark my Watermelon Cucumber Salad and this Spicy Cucumber Salad (Cucumber Muchim) for when you're craving something with a little kick. And if you want to round out the whole spread, my Herby Cucumber Salad is another weeknight staple that belongs right alongside this one.
Cucumber Salad at a Glance
- 🕒 Total Time: 5 minutes
- 👪 Servings: 4 people
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Bright and lemony with creamy avocado, crisp fresh cucumber, a hint of garlic and chives, and a gentle kick from red chili flakes.
- 📖 Dietary Info: Naturally gluten-free, dairy-free, and vegan
- 📦 Storage Notes: Best served immediately. To prep up to 45 minutes ahead, coat the avocado in the dressing, pile the cucumbers on top without tossing, then mix everything just before serving.
- ⭐ Why You'll Love It: This cucumber salad has been on my family dinner table almost every single night for as long as I can remember, and for good reason. It comes together in just 5 minutes with a handful of simple ingredients and works beautifully alongside just about any main dish. The creamy avocado coated in that bright lemon vinaigrette is absolutely everything. Trust me, once you make this once, it becomes a permanent fixture in your dinner rotation.
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Why I Love This Recipe
Growing up in my home meant that there was also a constant supply of double chocolate chip muffins; we were never far away from my dad's kitchen sink cookies, and an avocado cucumber salad was on the table 99% of the time for family dinner. This cucumber salad has taken many forms over the years, but this is it in its simplest form. It's refreshing and crunchy and creamy, and it truly works with just about any main dish. I couldn't be more obsessed. If you like something with more leafy greens, try the green monster salad, which is also wonderful! This salad is also the perfect cool, crunchy side next to my Homemade Sloppy Joes.
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Ingredients
Substitutions & Swaps
🥒 Cucumbers
- Persian cucumbers - They're extra crisp with thin skin and very few seeds.
- English cucumbers are another good seedless option. Slice them thinly or peel them if the skin feels tough.
🥑 Avocado
- Feta - Adds creamy, salty flavor in place of avocado. Reduce the added salt to taste.
- Fresh mozzarella - A mild, creamy alternative that works well with the lemon vinaigrette.
🍋 Lemon Juice
- Fresh lime juice - An easy one-to-one citrus swap that gives the dressing a slightly different flavor.
- White wine vinegar - Use for a sharper, more traditional vinaigrette-style acidity.
🌿 Chives
- Fresh dill - A classic pairing with cucumber.
- Green onions - The closest flavor substitute for chives.
🌶️ Red Chili Flakes & Garlic
- Garlic powder - Gives a mellower, roasted background note rather than a sharp bite.
- Thinly-sliced Fresno chili - Adds pops of fruity heat throughout the salad rather than distributing heat evenly.
How to Make Cucumber Salad
Step 1: In a medium bowl, whisk the lemon juice, olive oil, chives, garlic, salt, pepper, and red pepper flakes, and adjust seasoning to taste.
Step 2: To the same bowl, add the avocado and cucumbers and toss to combine. Serve immediately. Cucumber salad is ready to roll, and you'll be obsessed.
🥒🥑🍋 Tips & Tricks for the Best Cucumber Salad
The simplest, most refreshing side salad that belongs on your dinner table every single night.
- Make the dressing first. Whisk the lemon juice, olive oil, garlic, chili flakes, salt, and pepper directly in a large serving bowl. It gives you one less dish to wash.
- Coat the avocado in the dressing before adding the cucumbers. Toss the diced avocado with the vinaigrette as soon as you cut it. The lemon helps keep the avocado from oxidizing while you finish assembling the salad.
- Let the cucumbers sit on top until you're ready to eat. Add the cucumbers on top of the dressed avocado, but don't toss them in yet. They can sit there for 45 minutes or so without getting soft. When it's time to eat, give everything a quick toss and serve. The cucumbers stay crisp while the dressed avocado stays fresh—the best of both worlds.
- Use Persian or seedless cucumbers. Their thin skin and crisp texture are ideal here, and there's usually no need to peel them. English cucumbers work well too; if the skin feels tough, peel it or slice it thinly.
- Keep the avocado pieces generous. Larger, even chunks hold their shape when tossed and give you creamy bites that contrast with the crisp cucumber.
- Use fresh lemon juice and finely minced garlic. With such a simple salad, the individual ingredients really matter. Fresh lemon keeps the vinaigrette bright, while finely minced or grated garlic distributes evenly throughout the dressing.
- Use this recipe as a base and build from there. You can add tomatoes, olives, lettuce, cheese, or whatever else looks good. It's an easy salad to riff on all summer long.
Cucumber Salad FAQs
What is cucumber salad?
Cucumber salad is a fresh, vibrant side dish built on sliced seedless cucumbers and diced avocado, tossed in a bright lemon vinaigrette seasoned with olive oil, garlic, chives, and red chili flakes. It comes together in under five minutes and pairs beautifully with grilled proteins, fish, or just about any main course. The combination of crunchy cucumber and creamy avocado makes it one of the most versatile, crowd-pleasing salads you can put on the table.
Why do the cucumbers get soft and watery before I even serve the salad?
Cucumbers release moisture fast once they hit an acidic dressing, which turns them limp and dilutes the vinaigrette. The fix is to add the cucumbers last and hold off on tossing everything together until right before serving. You can let dressed avocado sit in the bowl for up to 45 minutes without issue, since the vinaigrette coating prevents oxidation, but the cucumbers should stay on top unstirred until the moment you eat.
How do I keep the avocado from turning brown?
Toss the diced avocado in the lemon vinaigrette first, before anything else goes into the bowl. The acid in the lemon juice combined with the olive oil creates a barrier that slows oxidation significantly. With this method, the avocado holds its color for a solid 45 minutes or more, which gives you real flexibility if dinner is running late.
What is the best cucumber to use for this salad?
Persian cucumbers are the top choice here. Their skin is thin and tender, their seeds are minimal, and they stay crunchy longer than most varieties. English Cucumbers - Another great seedless option. If the skin feels tough, peel it or slice the cucumber thinly.
Can I add other ingredients to this cucumber salad?
Yes, and this recipe works as a strong base for additions. Cherry tomatoes, olives, crumbled feta, fresh mozzarella, or chopped romaine all fold in naturally without fighting the lemon vinaigrette. Keep additions bite-sized so every forkful stays balanced, and add anything extra at the same time as the cucumbers to avoid over-mixing the avocado.
Can this cucumber salad be made ahead of time?
Whisk the dressing and prep the vegetables separately. Up to 45 minutes before serving, toss the avocado with the dressing and place the cucumbers on top without mixing them in. Toss everything together immediately before serving.
Cucumber Salad
Equipment
Ingredients
- 2 seedless cucumbers halved and sliced
- 2 avocados diced
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1-2 tablespoons chives chopped
- Kosher salt and freshly cracked black pepper to taste
- ⅓ teaspoon red chili flakes
- 2 cloves garlic minced
Instructions
- In a medium bowl, whisk the lemon juice, olive oil, chives, garlic, salt, pepper, and red pepper flakes, and adjust seasoning to taste.
- To the same bowl, add the avocado and cucumbers and toss to combine. Serve immediately.
Notes
- Make the dressing first. Whisk the lemon juice, olive oil, garlic, chili flakes, salt, and pepper directly in a large serving bowl. It gives you one less dish to wash.
- Coat the avocado in the dressing before adding the cucumbers. Toss the diced avocado with the vinaigrette as soon as you cut it. The lemon helps keep the avocado from oxidizing while you finish assembling the salad.
- Let the cucumbers sit on top until you're ready to eat. Add the cucumbers on top of the dressed avocado, but don't toss them in yet. They can sit there for 45 minutes or so without getting soft. When it's time to eat, give everything a quick toss and serve. The cucumbers stay crisp while the dressed avocado stays fresh—the best of both worlds.
- Use Persian or seedless cucumbers. Their thin skin and crisp texture are ideal here, and there's usually no need to peel them. English cucumbers work well too; if the skin feels tough, peel it or slice it thinly.
- Keep the avocado pieces generous. Larger, even chunks hold their shape when tossed and give you creamy bites that contrast with the crisp cucumber.
- Use fresh lemon juice and finely minced garlic. With such a simple salad, the individual ingredients really matter. Fresh lemon keeps the vinaigrette bright, while finely minced or grated garlic distributes evenly throughout the dressing.
- Use this recipe as a base and build from there. You can add tomatoes, olives, lettuce, cheese, or whatever else looks good. It's an easy salad to riff on all summer long.
I don’t like avocados. Would it be okay to make this with just cucumbers or is there something else I should add in its place?
ya just omit the avo! easy
If I'm using the smaller Persian cucumbers, how many would I have to use?
Actually, what is the weight volume of the cucumbers you used in your recipe?
I'd use 4-6 Persians!
My family loves this salad...very fresh and flavorful. I could eat it as a meal! I added tomatoes and used basil olive oil which was a treat! It would be fun to experiment with other flavored olive oils as well (chili, jalepeno?).
This is so simple but so delicious. I added feta too, like you suggested- so good I want to lick the bowl clean! (I did.. ) this dressing might be really good on your chicken fajita Cobb salad too!! Another of my favorites.
Absolutely a fresh, crunchy, well seasoned, easy and delicious salad. We will be making this on repeat this summer.
I have been making this on the regular from your cookbook (except with balsamic). I will have to try with lemon juice for a summer vibe. So so SO good!
Hi Gaby
Yum! This sounds delicious and easy. Will be trying it.
Thank you
Lucy
My absolute favorite!!
Looks delish! Do you think rice vinegar would work in the recipe, in place of the lemon juice?
I sure do!