This cucumber avocado salad is cool, creamy, and an easy summer side that’s made with crisp cucumber, ripe avocado, red onion, and fresh dill in a zesty lemon dressing!

Cucumber avocado salad in a bowl.

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Fresh Avocado Cucumber Salad Recipe

This cucumber avocado salad is one of those easy summer sides you’ll come back to again and again for BBQs, potlucks, or even a light lunch. It’s just as delicious as my creamy cucumber salad, cucumber tomato salad, and avocado salsa.

The mix of crunchy cucumbers and red onion contrasts with creamy avocado, while the fresh dill and lemon dressing bring a bright, herb and citrus finish that ties everything together.

Ingredients Notes

Cucumber avocado salad ingredients on cutting board.

Find the full printable recipe with specific measurements below.

  • Persian cucumbers: These small, thin-skinned cucumbers are crisp and virtually seedless, making them perfect for salads. You can also use English cucumbers, just remember to slice them thin. Avoid garden or field cucumbers, which are too watery.
  • Avocados: Look for ripe but still slightly firm avocados so they hold their shape when tossed.
  • Red onion: Adds sharpness and crunch. Slice thinly or chop, depending on your texture preference.
  • Fresh dill: A bright, herby flavor that pairs beautifully with lemon and avocado.
  • Lemon juice: Freshly squeezed lemon gives the best clean citrus taste.
  • Olive oil: Extra virgin is best for flavor.
  • Feta cheese: Adds a salty, creamy contrast to the other ingredients.

How to Make Cucumber and Avocado Salad

Add the sliced cucumbers, chopped red onion, and avocado to a medium bowl. Gently toss so the avocado holds its shape.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.

Showing how to make avocado cucumber salad.
Showing how to make cucumber avocado salad.

Drizzle the dressing over the salad and gently toss again. Sprinkle with crumbled feta and chopped dill just before serving.

Cucumber avocado salad in a bowl.

Recipe Tips

  • Keep the avocado fresh. If prepping ahead, wait to cut the avocado until just before serving. A little extra lemon juice can help slow browning.
  • Soften the onion’s bite. If you are not a fan of the strong red onion flavor, soak the slices in cold water for 5–10 minutes before adding, or swap in white onion.
  • Switch up the herbs. Dill is classic here, but fresh basil, oregano, or even rosemary can work in a pinch.
  • Use the dressing to taste. You may not need all of it, especially if your cucumbers are extra juicy.
  • Add salt just before serving. This helps keep the cucumbers crisp and prevents the salad from getting watery if made ahead.

More salad recipes to try include corn and tomato salad, broccoli salad with bacon and bulgur salad.

More Cucumber Recipes

Cucumber avocado salad in a bowl.

Cucumber Avocado Salad

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
This cucumber avocado salad is cool, creamy, and an easy summer side that's made with crisp cucumber, ripe avocado, red onion, and fresh dill in a zesty lemon dressing!
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Ingredients 

  • 1 pound persian cucumbers , sliced (4 cups or 6 mini cucumbers)
  • 2 large avocados , pitted, peeled and sliced
  • ¼ cup red onion , chopped
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • ⅛ teaspoon pepper
  • ¼ cup feta cheese
  • 2-3 Tablespoons fresh dill , chopped

Instructions

  • Combine veggies: In a medium serving dish add 1 pound sliced cucumber and 1/4 cup chopped red onion.
  • Make dressing: In a small bowl, whisk together 2 Tablespoons lemon juice, 2 Tablespoons olive oil, 1 teaspoon salt and 1/8 teaspoon pepper.
  • Drizzle over top: Drizzle dressing over the top of the salad and toss. Add 2 diced avocados, 1/4 cup feta cheese and 2-3 Tablespoons chopped dill just before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: While this dish is best served the first day, you can refrigerate overnight stored in an airtight container.  

Nutrition

Calories: 271kcal, Carbohydrates: 15g, Protein: 4g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 8mg, Sodium: 698mg, Potassium: 689mg, Fiber: 8g, Sugar: 3g, Vitamin A: 330IU, Vitamin C: 19mg, Calcium: 81mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I make this salad ahead of time?

You can prep the cucumbers, onion, dressing, and dill a few hours in advance and store them separately. For the best texture, wait to add the avocado, feta, and salt until just before serving.

Can I use bottled lemon juice?

Fresh lemon juice is best as bottled versions can sometimes add a bitter or artificial taste. Stick with freshly squeezed if you can.

How long does it last in the fridge?

This salad is best enjoyed the same day. If you do have leftovers, store them in an airtight container and enjoy within 24 hours. The avocado may brown and the cucumbers can soften over time.