Bright, creamy, and ridiculously quick — this Avocado & Cucumber Lime Salad gives you cool crunch, silky avocado, and a citrusy zing in just 10 minutes. Perfect as a side, picnic star, or “I forgot dinner” rescue.
I make this salad when life gets busy but I still want something fresh and satisfying. It keeps well enough for leftovers, plays nicely with almost any main, and somehow looks like I spent actual effort — which, FYI, I did not.
Why you’ll love this salad
- Fast: Ready in 10 minutes. No drama.
- 100% vegan and naturally light.
- Budget-friendly and beginner-proof.
- Bright, creamy texture that sings with lime.
Ever wish a side could feel like a treat without the fuss? This one checks that box.
Ingredients (serves 4 as a side)
- 2 English cucumbers, thinly sliced
- 1 large avocado, pitted, peeled, and sliced
- 1/3 cup green onion, chopped (half a bunch)
- 2 tbsp fresh lime juice (about 1 medium lime)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt (or 3/4 tsp table salt) — adjust to taste
- 1/8 tsp black pepper
Bold note: This recipe serves 4 people as a side salad. Per serving: ~169 kcal (approximate).
Equipment
- Medium salad bowl
- Sharp knife and vegetable peeler (optional for cucumber ribbons)
- Measuring spoons and tablespoon
- Citrus juicer (optional but handy)
- Spoon or salad tongs for tossing
You don’t need anything fancy. A sharp knife makes the whole thing feel pro, though.
Quick step-by-step For Avocado & Cucumber Lime Salad
- Prep: Slice cucumbers and avocado. Chop green onion.
- Dress: In the salad bowl, whisk 2 Tbsp lime juice, 2 Tbsp olive oil, 1 tsp salt, and 1/8 tsp black pepper.
- Combine: Add cucumbers, avocado, and green onion to the bowl.
- Toss gently to coat everything with the dressing. Serve immediately.
Pro tip: Toss gently so the avocado keeps its shape. Nobody likes avocado mush unless you asked for guac.
Taste profile & why it works
This salad balances cool cucumber crunch with creamy avocado, while lime slices through the richness and olive oil rounds everything out. Salt elevates the flavors and a tiny bit of black pepper gives a whisper of heat. The result tastes fresh, clean, and slightly indulgent — all at once.
Rhetorical question: Want a salad that both refreshes and satisfies? This one does both.
Variations to keep it interesting
- Herby version: Add chopped cilantro or dill for brightness.
- Spicy kick: Drop in sliced jalapeño or a pinch of red pepper flakes.
- Creamier dressing: Stir 1 tbsp vegan yogurt or tahini into the lime-olive oil mix.
- Crunch factor: Toss in toasted pumpkin seeds or sunflower seeds.
- Fruit twist: Add a handful of halved cherry tomatoes or mango cubes for summer vibes.
IMO, the herby version shines in summer; the spicy one works when you want heat.
Nutrition (per serving, approx)
- Calories: 169 kcal
- Carbs: ~11 g
- Protein: ~2 g
- Fat: ~14 g
This salad gives healthy fats from avocado and olive oil, light carbs from cucumber, and a satisfying mouthfeel without heavy calories. Want more protein? Serve it with chickpeas or a side of quinoa.
Storage & make-ahead tips
- Best served fresh. The avocado will brown if dressed too long.
- Short hold: Store components separately — keep cucumber and green onion mixed in one container, sliced avocado in another with a squeeze of lime to slow browning. Combine just before serving.
- Fridge life: Up to 24 hours if you prep cucumbers and green onion but add avocado only before serving.
- Avoid freezing. Avocados and cucumbers don’t freeze well and lose texture.
Pro hack: If you must prep ahead, toss avocado slices with a tiny bit of lime and a drizzle of oil, then press plastic wrap directly onto the surface to limit air.
Serving suggestions & pairings
- Mains: Grilled tofu, vegan tacos, or baked tempeh.
- Comfort combo: Serve with warm crusty bread or pita.
- Light meal: Pair with quinoa or a bean salad for a protein boost.
- Appetizer idea: Spoon onto crostini for a quick party snack.
This salad plays nice with pretty much everything. Want to impress? Plate it on a big platter, sprinkle seeds, and add edible flowers.
Comparison: Avocado & Cucumber Lime Salad vs. other light salads
- Vs. classic cucumber salad: This version feels creamier because of avocado and olive oil; flavor stays brighter thanks to lime.
- Vs. tomato-cucumber salad: You get more richness here; tomato salads lean juicier and sweeter.
- Vs. creamy coleslaw: This salad wins for freshness and lower calories; coleslaw wins for crunch and heft.
Which one you pick depends on the meal mood: light and citrusy? Go avocado & cucumber. Want crunchy and heavy? Choose slaw.
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Common real problems, real fixes
- Avocado browning too fast? Add avocado right before serving and squeeze extra lime juice.
- Salad tastes flat? Add a tiny pinch more salt or another splash of lime.
- Too oily? Use 1 tbsp olive oil instead of 2, and add a splash more lime to balance.
- Cucumber watery? Salt the slices lightly, let sit 5 minutes, then pat dry before tossing.
Simple fixes. No kitchen meltdown required.
Why this salad works for everyday life
You can make this salad in the time it takes to heat rice or start a main dish. It suits busy weeknights, picnic baskets, and potlucks. It keeps things fresh on the plate, especially when mains lean rich or spicy.
Personal note: I keep this on rotation during summer. My family asks for it when tomatoes go weird at the market. It feels “fancy” without the fuss — that’s my favorite kind of recipe.
Quick FAQ
Q: Can I use regular cucumbers instead of English cucumbers?
A: Yes. Peel and deseed if the seeds feel too watery.
Q: Can I replace lime with lemon?
A: Sure. Lime gives a slightly sharper citrus note, but lemon works fine.
Q: How do I scale this for 2 or 6 people?
A: Halve or one-and-a-half the ingredient amounts. Keep the dressing ratio the same.
My Final thoughts
This Avocado & Cucumber Lime Salad gives you fresh crunch, creamy avocado, and sunny lime in ten minutes flat. It tastes like summer, plays well with lots of mains, and keeps you feeling light and satisfied. Try it tonight — or save it for when you want to look like a chef with zero theatrical effort.
Avocado & Cucumber Lime Salad — 10-Minute Creamy Citrus
Ingredients
Equipment
Method
- Prep: Slice cucumbers and avocado. Chop green onion.
- Dress: In the salad bowl, whisk 2 Tbsp lime juice, 2 Tbsp olive oil, 1 tsp salt, and 1/8 tsp black pepper.
- Combine: Add cucumbers, avocado, and green onion to the bowl.
- Toss gently to coat everything with the dressing. Serve immediately.
- Pro tip: Toss gently so the avocado keeps its shape. Nobody likes avocado mush unless you asked for guac.
- Taste profile & why it works
- This salad balances cool cucumber crunch with creamy avocado, while lime slices through the richness and olive oil rounds everything out. Salt elevates the flavors and a tiny bit of black pepper gives a whisper of heat. The result tastes fresh, clean, and slightly indulgent — all at once.
- Rhetorical question: Want a salad that both refreshes and satisfies? This one does both.
Notes
Nutrition (per serving, approx.)
- Calories: 169 kcal
- Carbs: ~11 g
- Protein: ~2 g
- Fat: ~14 g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.