We all have those days when the fridge looks like a mystery box and dinner needs to happen now. That’s precisely when this cucumber avocado salad swoops in like your favorite rom-com hero. It’s cool, creamy, crunchy, and packed with fresh flavors that make you feel like you’re winning at life (or at least at lunch).
Whether you’re navigating picky eaters, summer heatwaves, or just trying to sneak more greens into your day, this salad checks all the boxes. It’s a healthy salad that tastes indulgent, a quick snack that satisfies, and a vegan salad that even non-vegans will love. Let’s dive in!
Why You’ll Love This Cucumber Avocado Salad
- Ready in just 10 minutes
- Requires no cooking (aka no sweat!)
- Uses simple, fresh ingredients
- Creamy avocado meets crunchy cucumber in a flavor explosion
Ingredients You’ll Need
- 1 cucumber (approx. 10.5 oz)
- 1 avocado (approx. 7 oz)
- 1 tbsp coconut aminos
- 1 tsp ginger paste
- 1 tsp olive oil
- 2 tsp everything bagel seasoning
How to Make It
- Chop It Up: Slice the cucumber into 1/4-inch-thick rounds, then quarter them for bite-sized goodness. Toss in a mixing bowl.
- Avocado Time: Halve your avocado, remove the pit, and dice that creamy green goodness. Add it to your bowl.
- Whisk It Real Good: In a separate small bowl, whisk the coconut aminos, ginger paste, and olive oil until smooth.
- Dress It Down: Pour the dressing over your veggies. Stir gently—no one wants mashed avocado here.
- Sprinkle and Serve: Add in the everything bagel seasoning, stir again gently, and top with a little extra sprinkle for flair.
Tips to Elevate Your Salad Game
- If your avocado is too ripe, cube it right in the skin and scoop carefully to avoid a mushy mix.
- Chill your cucumber beforehand for an extra refreshing crunch.
- Out of coconut aminos? Low-sodium soy sauce or tamari works in a pinch.
- Want extra zing? A squeeze of lime juice takes this to the next level.
From My Kitchen to Yours
This salad became a lifesaver during one chaotic summer week when I juggled Zoom meetings and soccer practice. It was love at first bite. The flavors are so vibrant, and it’s a hit with my kiddos too—they call it the “green confetti bowl.” Now it’s a staple whenever I need a fast, nutritious meal without breaking a sweat.
What to Serve with Cucumber Avocado Salad
This salad shines on its own but also works well with others. Serve it alongside grilled chicken, a spicy black bean burger, or even wrapped in a pita with hummus for a satisfying lunch. It’s also the perfect side dish for a summer BBQ or picnic. Add a glass of chilled iced tea or light sparkling water, and you have a mini retreat on your plate.
How to Store Leftovers (If You Have Any!)
If you somehow manage not to eat the whole bowl in one sitting, store the salad in an airtight container in the fridge. It’s best enjoyed within 24 hours, as the avocado can start to brown and soften. Toss the avocado in a bit of lemon juice to keep it fresher longer before mixing. And if you’re prepping ahead, wait to add the dressing and seasoning until just before serving.
FAQs
Can I use something other than coconut aminos?
Absolutely! Low-sodium soy sauce or tamari are excellent substitutes and keep the flavor punchy.
Can I make this ahead of time?
You can chop the cucumber and make the dressing ahead. Wait to cut the avocado and combine everything until right before serving to keep it fresh and pretty.
Is this salad filling enough for lunch?
Yes! The healthy fats in avocado and the fiber-rich cucumber make this a surprisingly satisfying meal. Pair it with a piece of toast or a boiled egg for a little extra.
The Final Bite
Whether tossing it together in a lunchbox rush or plating it for guests at your next brunch, this cucumber avocado salad is the go-to recipe that makes life easier—and tastier. It’s a flavor-packed celebration of freshness, perfect for when your day needs a little green magic.
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Cool, Creamy, and Crunchy: Cucumber Avocado Salad to the Rescue
- Total Time: 0 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This cucumber avocado salad is a cool, creamy, and crunchy dish that comes together in just 10 minutes. It’s packed with fresh flavours, simple ingredients, and zero cooking—perfect for hot days, quick lunches, or healthy snacking. It’s vegan, refreshing, and ultra-satisfying.
Ingredients
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1 cucumber (approx. 10.5 oz)
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1 avocado (approx. 7 oz)
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1 tbsp coconut aminos
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1 tsp ginger paste
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1 tsp olive oil
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2 tsp everything bagel seasoning
Instructions
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Slice the cucumber into 1/4 inch thick rounds and then quarter them. Add to a mixing bowl.
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Halve, pit, and dice the avocado. Add to the same bowl.
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In a small bowl, whisk together coconut aminos, ginger paste, and olive oil until smooth.
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Pour the dressing over the cucumber and avocado. Stir gently to avoid mashing the avocado.
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Add everything bagel seasoning and stir again lightly. Sprinkle a little extra seasoning on top before serving.
Notes
Chill the cucumber for extra crunch.
Use tamari or low-sodium soy sauce as a substitute for coconut aminos.
Add lime juice for brightness or lemon juice to preserve avocado color.
Best served fresh, but leftovers can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan / Fusion