First, thank you for being here! If you’re anything like me, you crave something light, refreshing, and satisfying—especially when the weather heats up or you just need a break from heavy meals. Enter this Crunchy Avocado Cucumber Salad—a recipe I come back to again and again. It’s creamy, bright, and loaded with texture… yet completely plant-based and dairy-light!
Whether you’re prepping for a picnic, looking for a quick lunch, or serving alongside grilled mains, this salad will steal the show with zero cooking involved. And bonus: it only takes 10 minutes to make. 🌿🥒🥑
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🥒 Why You’ll Love This Recipe
- Crisp and creamy in every bite
- Naturally vegan, low-lactose, and gluten-free
- Ready in under 10 minutes
- Packed with healthy fats and fiber
- Totally customizable with fresh herbs or spice
🥗 What Does It Taste Like?
Think creamy guacamole meets a crunchy garden salad. The avocado is buttery and smooth, the cucumber and celery are crisp and hydrating, and the lemon juice brightens it all up. The mayo brings just the right amount of creaminess, without making it heavy. And the fresh herbs? They bring everything to life!
It’s zesty, herby, and incredibly refreshing—anything but boring!!
🌿 Health Benefits
- Avocado: Full of heart-healthy fats, potassium, and fiber
- Cucumber: Hydrating, low-calorie, and refreshing
- Celery: Crunchy and cleansing, great for digestion
- Lemon juice: High in vitamin C and brightens flavor naturally
- Herbs: Anti-inflammatory and rich in antioxidants
This salad is perfect for when you want something nutrient-dense, hydrating, and flavorful without reaching for something processed or carb-heavy.
🛒 Ingredients
Here’s what you’ll need for 6 servings:
- 2 ripe avocados, cubed
- 4 cups English cucumber, cubed
- 2 cups celery, thinly sliced
- ⅓ cup green onion, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro (optional)
- 2 tbsp mayo (use vegan mayo for dairy-free)
- Juice of 1 lemon (about 2 tbsp)
- ½ tsp garlic powder
- Kosher salt and cracked black pepper, to taste
🍽 Tools You’ll Need
- Large mixing bowl
- Whisk
- Cutting board + sharp knife
- Measuring spoons
No blender, food processor, or stove needed—just a bowl and your favorite knife!
🍋 Optional Add-Ins & Substitutions
Make this salad your own with these mix-in ideas:
- Add crunch: Toasted sunflower seeds, pepitas, or sliced almonds
- Make it spicy: A pinch of chili flakes or diced jalapeño
- Add sweetness: A handful of diced mango or pomegranate arils
- Swap herbs: Use fresh dill or basil instead of parsley/cilantro
- No mayo? Sub with plain yogurt, sour cream, or mashed avocado for a totally clean version
🥄 How to Make the Salad
1. Make the Dressing
In a large mixing bowl, whisk together:
- 2 tbsp mayo
- Juice of 1 lemon
- 2 tbsp parsley
- 2 tbsp cilantro (optional)
- ½ tsp garlic powder
- Salt & pepper to taste
2. Add the Veggies
Gently fold in:
- 2 cubed avocados
- 4 cups cubed cucumber
- 2 cups sliced celery
- ⅓ cup green onion
Be careful not to overmix—you want to keep the avocados intact.
3. Taste & Serve
Adjust the seasoning with extra salt, pepper, or lemon if needed. Serve immediately for best texture.
🥪 What to Serve It With
This salad is a star on its own, but also pairs beautifully with:
- Grilled salmon or chicken
- Falafel or veggie burgers
- Stuffed in pita or wraps
- Served over quinoa or brown rice for a hearty bowl
- On toast for a fun avocado-toast twist
❄️ Storage Tips
- Best eaten fresh! The avocado will start to brown after a few hours.
- If storing, press a piece of plastic wrap directly on the surface and keep in an airtight container. Eat within 1 day.
- Want to prep ahead? Chop the veggies and mix the dressing ahead of time. Just add avocado and combine everything right before serving.
⚡ Pro Tips for Success
- Use ripe but firm avocados so they hold their shape.
- Chill your cucumbers beforehand for extra crunch!
- English cucumbers are best—low in seeds and high in crispness.
- Always taste and adjust seasoning—lemon levels and salt can vary.
- A sprinkle of flaky sea salt just before serving makes the flavors pop!
❓ Frequently Asked Questions
Can I use regular cucumbers?
Yes! Just peel them and scoop out the seeds to avoid excess water.
Is there a mayo substitute?
Absolutely—use mashed avocado, plain yogurt, or even tahini for a creamy alternative.
Can I make it without cilantro?
Definitely. Just leave it out or use extra parsley or a different herb like dill.
Can I make this ahead for a party?
You can prep everything except the avocado ahead. Mix the dressing and chop the veggies, then fold in avocado right before serving.
🔥 Nutritional Information (Per Serving – Approximate)
- Calories: 190
- Fat: 15g
- Carbs: 10g
- Fiber: 6g
- Protein: 2g
- Sugar: 2g
Based on using vegan mayo. Nutritional values may vary depending on specific ingredients.
🥑 More Fresh Recipes You’ll Love
- Tomato Cucumber Chickpea Salad
- Coconut Lime Quinoa Bowl
- Lemony Orzo Pasta Salad
- Avocado Corn Salsa with Black Beans
💬 Let’s Stay Connected!
Tried this recipe? I’d love to see how it turned out!
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📝 Leave a comment or rating below—it means the world and helps others find the recipe!
Final Thoughts 💚
This Crunchy Avocado Cucumber Salad proves that simple ingredients can create a dish that feels fancy, fresh, and full of flavor. With no cooking required and a total prep time of just 10 minutes, it’s the ultimate go-to for healthy, vibrant eating.
