Cucumber Avocado Salad

Cucumber Avocado Salad

GrapeJuiceMama 0

"Enjoy this salad made with thinly sliced cucumber, dill, avocado, and red onion. It's a little sweet and a little tangy, yet fresh and crispy."

Ingredients 50 m {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
  2. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.
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Reviews 34

  1. 49 Ratings


This salad is very good. After I chopped the avocado, I soaked it in lemon juice for 5 minutes, then added to the salad, as I knew I wouldn't eat all the salad in one day. Very good flavors and the cucumbers were still crunchy the next day. Will add it to one of my favorite salads.

Victoria Champagne Benoit

This was great! First time I use avacados other than in quacamole salad, or garnish. Nice sweet/tangy flavor. I didn't have red wine vinegar, so I used an italian vinagarette, and used 2 full teaspoons of dill weed in place of fresh dill.


Loved this recipe! I added the splash of Italian dressing like one of the reviews suggested and it was perfect.