I love this avocado salad with crunchy cucumbers so much that I could eat it every day. It’s incredibly easy to make and can be enjoyed in multiple ways: as a standalone dish, as a delightful side, as a flavorful chunky salsa, or even as a delicious topping for larger salads.
I like big chunks of avocado in my salad, and adding them to the dressing in the bowl helps me minimize over mixing, which can cause the avocado to turn to mush. By gently mixing everything together, the avocado remains intact and keeps its shape.
2 medium avocados, about 2 cups cubed
2 cups (300g) cubed cucumber, about 1 large cucumber
3 tablespoons fresh lime juice, from 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 jalapeño, seeds and membrane removed
1 small garlic clove, omit if sensitive to raw garlic
1/4 teaspoon fine sea salt, or more to taste
1/2 cup (25g) chopped fresh herbs like cilantro, parsley, basil, dill or a combination
Hot sauce, optional
1In the bottom of a salad bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeno, and salt until well combined. Stir in the fresh herbs. If you’re preparing the salad in advance, you can cover and refrigerate it for up to one day.
2When you’re ready to serve the salad, cut the avocados in half, remove the pits, and cut them into cubes.
3Add the cubed avocado and sliced cucumber to the salad bowl with the dressing. Gently toss the avocado and cucumber around the bowl until evenly coated in the dressing.
4Taste and adjust the seasoning as needed, adding additional salt if desired. Add a few dashes of your favorite hot sauce if you like heat.