It’s a beautiful, fresh, green salad! Made with 6 ingredients in just 15 minutes! And it’s the perfect side for literally any of your favorite meals!
This fresh and easy smashed cucumber avocado salad is truly my new favorite way to eat crunchy Persian cucumbers. You’ll smash and slice the veggie, add fresh herbs and creamy avocado, and give it a nice toss with a little lime juice and salt. Yes, that’s it, and yes, you might just want to eat the entire bowl.
I whipped up this bowl of goodness to pair with a very special recipe coming to you tomorrow, so get ready for the perfect pairing for this salad. Can’t wait until then? Check out the bottom of the post for some of my fav main dishes to serve with it.
Ingredients in this smashed cucumber avocado salad
You need just 6 core ingredients (plus a little salt) to make this super green, fresh cucumber avocado salad:
- Cucumber: I like to use Persian cucumbers because they’re extra crunchy and have less water content than regular cucumbers.
- Avocado: we’re adding creamy chunks of avocado to this salad.
- Herbs: scallions and cilantro add the perfect fresh, herby element to the salad.
- Jalapeño: you all know I love a little heat, so I added a finely diced jalapeño. You could also swap the jalapeño for red pepper flakes (or add both if you like extra spice!)
- Lime juice & salt: this salad doesn’t have a traditional “dressing,” instead, we’re tossing the veggies and herbs in some fresh lime juice and salt. It’s really all you need for a delicious side!
Why smash the cucumbers?
Yes, you can absolutely slice the cucumbers into chunks and add them to this salad if you’d like, but smashing them with the back of a knife to split them open helps ensure that the lime juice and salt coat the cucumbers on the inside and out. You’ll get more flavor in every bite!
How to make this easy smashed cucumber salad
- Prep the cucumbers. Using a sharp knife, carefully slice each cucumber lengthwise, then use the flat side of your knife to smash each half flesh side down (similar to smashing a clove of garlic). Cut the smashed halves into 1-inch pieces at a 45-degree angle and add to a large bowl.
- Add the rest of the ingredients. Add the rest of your produce, lime juice, and salt to the bowl, then toss it gently to combine.
- Taste & serve. Taste the salad and add more salt if you’d like, then serve it up! If you’re waiting to serve it, store the salad in the fridge.
What to serve with this cucumber avocado salad
This deliciously easy salad makes the perfect side dish, snack, or addition to a grain bowl. Here are some great recipes to serve with it:
Damn Good Salmon Taco Bowls For Two
Storing tips
Store any leftover cucumber avocado salad in an airtight container in the refrigerator for up to 2-3 days.
More easy salad recipes
- Herby Chickpea and Feta Pasta Salad
- Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
- Curried Chickpea Couscous Salad
- Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
- The Easiest Chopped Greek Chickpea Salad
Get all of my salad recipes here!
I hope you love this smashed cucumber avocado salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Smashed Cucumber Avocado Salad
Ingredients
- 6 Persian cucumbers, halved and smashed
- 2 ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh chopped cilantro
- 1 jalapeño, seeded and finely diced (or sub ¼ teaspoon red pepper flakes)
- ¼ teaspoon kosher salt, plus more to taste
Instructions
- Slice the cucumbers open lengthwise, then place cucumbers flesh side down and smash the cucumber halves with the flat side of a large knife (similar to how you would smash garlic cloves!); the cucumber will split open. Cut at a 45 degree angle into 1-inch pieces and transfer to a large bowl, then add in avocado chunks, scallions, lime juice, cilantro, jalapeño, and salt. Gently toss with a large spoon to combine. Taste and add more salt, if necessary. Cover and place in the fridge until ready to serve.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
this was so simple but wow- what a punch of taste. so fresh and light. took it to a holiday cookout (doubled) and there was barely a scoop left. and so versatile- some ppl even put it on their burgers! thank you!
Love that! And yes, we love serving this with all types of meals during the summer 🙂
Absolutely the most simple and delicious ingredients that make an excellent side dish!! Healthy too!
So glad you enjoyed!!
This recipe is FANTASTIC! So flavorful and my husband fell in love with it immediately too. Ambitious Kitchen knocks it out of the park every time!
Love that!! One of my new favs!
Didn’t turn out like I hoped. My husband and I agreed that this had too many flavors and textures that just didn’t quite work together. I will note that we subbed red pepper flakes for jalapeño, but I don’t think that swap alone significantly changed the recipe.
Sorry to hear that! This one is pretty simple so I’m not sure where the flavors could’ve gone wrong.
So simple and so tasty!! I made this as a side dish for a lunch I hosted and it was a hit. Perfect summer side salad.
Love that!!