Name: Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 ripe avocados, sliced into 1 cm pieces; 3 cucumbers (~17 cm each), sliced into 4 mm rounds; 1/4 red onion, finely sliced; 2 tbsp dill, finely chopped (optional but recommended); 2 tbsp coriander/cilantro leaves, roughly chopped (optional but recommended); 3 tbsp extra virgin olive oil; 3 tbsp lime juice (or lemon juice, to taste); 1/4 tsp chili flakes; 1/4 tsp black pepper; 3/4 tsp kosher salt

Why You’ll Love This Recipe

I love this recipe because it’s quick to throw together and highlights fresh ingredients. The creamy avocado pairs beautifully with crunchy cucumbers and sharp red onion, while the herbs add a burst of freshness. The lime dressing ties it all together with a tangy kick, and I can easily adjust it to my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad:
▢2 big ripe avocados, cut into quarters then 1 cm / 0.4″ slices
▢3 cucumbers ~17cm/7″ long, sliced into 4mm / 1/6″ rounds (Note 1)
▢1/4 red onion, finely sliced
▢2 tbsp dill, finely chopped, optional recommended (Note 2)
▢2 tbsp coriander/cilantro leaves, roughly chopped, optional recommended (Note 2)

Dressing:
▢3 tbsp extra virgin olive oil
▢3 tbsp lime juice, or lemon juice (or more, adjust to taste!)
▢1/4 tsp chilli flakes / red pepper flakes
▢1/4 tsp black pepper
▢3/4 tsp cooking / kosher salt

Directions

I start by slicing the avocados, cucumbers, and red onion, then place them in a large salad bowl.
I sprinkle over the chopped dill and coriander for freshness.
In a small bowl, I whisk together olive oil, lime juice, chili flakes, black pepper, and salt until well combined.
I pour the dressing over the salad ingredients and toss gently to coat without mashing the avocado.
I taste and adjust seasoning with more lime juice or salt if needed before serving.

Servings and Timing

This recipe makes about 4 servings as a side dish. It takes me around 15 minutes to prepare from start to finish.

Variations

Sometimes I add cherry tomatoes for extra sweetness or feta cheese for a creamy, salty contrast. I’ve also included chickpeas or quinoa to make it more filling. For a tropical twist, I toss in mango or pineapple. If I want it spicier, I add fresh chopped chili instead of just flakes.

Storage/Reheating

I prefer serving this salad fresh because avocado browns quickly. If I need to store it, I cover it tightly with plastic wrap pressed directly onto the surface of the salad and refrigerate for up to 1 day. I don’t reheat it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

I prepare the dressing and veggies ahead but slice and add the avocado just before serving.

Can I use lemon instead of lime?

Yes, lemon juice works well and gives a slightly different tang.

How do I keep the avocado from browning?

I coat the avocado slices in lime juice right after cutting them to slow browning.

Can I use English cucumber instead of small cucumbers?

Yes, I just slice them thinly and remove excess seeds if needed.

Is the dill and coriander necessary?

No, but I love the fresh flavor they add, so I recommend using them if possible.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or chickpeas make it a complete meal.

Can I make this salad spicy?

Yes, I add extra chili flakes or finely chopped fresh chili.

Can I peel the cucumbers?

Yes, peeling them gives a softer texture, but I usually leave the skin on for crunch and color.

How long does the salad stay fresh?

It’s best eaten the same day, but it lasts up to 24 hours in the fridge.

Can I double this recipe?

Yes, I just scale up the ingredients, but I still add the avocado last to keep it fresh.

Conclusion

Avocado Salad is one of my favorite fresh and simple recipes because it’s creamy, crunchy, and tangy all at once. I love how the herbs brighten it up and the lime dressing gives it a zesty punch. Whether I serve it as a side dish at a barbecue or enjoy it as a light lunch, it’s always refreshing and satisfying.