Cucumber-Avocado Salad Recipe
Updated: July 19, 2021
Prep Time: 15 minutes | Total Time: 15 minutes (no cooking required)
Ingredients (Serves 4–6)
2 scallions, trimmed and sliced crosswise into ¼-inch rounds
Ice water (for scallion crispness)
1 pound cucumbers (e.g., 6 Persian/mini seedless cucumbers or 1 English cucumber)
1 teaspoon kosher salt (for cucumbers) + extra for seasoning
2 very ripe avocados (yielding to gentle pressure)
2 tablespoons fresh lemon or lime juice (or unseasoned rice vinegar, plus extra for adjusting)
Red-pepper flakes or hot sauce (to taste, for serving)
Instructions
Step 1: Prepare Crisp Scallions
Place the sliced scallions in a small bowl filled with ice water. Let soak for 5–10 minutes to enhance crispness and preserve their vibrant green color. Drain and pat dry lightly before using.
Step 2: Prep Cucumbers with Alternating Peeled/Unpeeled Strips
To achieve alternating stripes: Use a vegetable peeler to peel the cucumber in continuous vertical strips. After one full strip, move ½–1 inch away from the previous strip and repeat, creating alternating peeled and unpeeled sections (similar to seersucker fabric). Trim the stem and blossom ends with a sharp knife.
If desired, halve the cucumber lengthwise and scoop out seeds with a spoon. Dice into ½-inch cubes, thin slices, or lightly smash into irregular shapes. Transfer to a colander, toss with 1 teaspoon salt, and drain for 5–15 minutes to remove excess moisture. Gently shake the colander to drain thoroughly and pat dry lightly if needed.
Step 3: Prepare Creamy Avocado
Halve avocados, remove pits, and scoop flesh from skins with a spoon. Dice into ½-inch cubes and transfer immediately to a large bowl to prevent browning. Add lemon/lime juice and a pinch of salt; toss gently to coat.
Step 4: Combine and Toss
Add drained cucumbers and scallions to the avocado bowl. Gently toss to distribute avocado and lemon juice evenly.
Step 5: Final Seasoning and Texture
Stir lightly until the avocado partially softens (creating a creamy coating) while retaining visible cubes for texture contrast. Adjust seasoning with additional salt, lemon juice, or red-pepper flakes/hot sauce to taste.
Variations (Optional Additions)
Herbs: Tear ¼ cup fresh mint or add a handful of dill (delightful for summer evenings).
Nuts: Toast 2 tablespoons pine nuts in a dry skillet (2–3 minutes, stirring) and sprinkle over the salad.
Cheese: Crumble 2 ounces feta or goat cheese for creaminess.
Fruit: Dice ½ cup ripe mango for sweetness.
User Feedback & Pro Tips
“Super easy and surprisingly delicious!” – Ideal for quick, fresh meals.
“Must be served cold!” – For maximum freshness, chill for 10 minutes before serving.
“Added mango too and was sooo tasty!!” – Sweet-tart mango balances the avocado’s creaminess.
“Toasted pine nuts + feta = game-changer!” – Customize with your favorite herbs (e.g., dill) and cheeses.
Serve immediately for a refreshing, chilled summer salad!
