This delicious cucumber and avocado salad recipe with an easy salad dressing is the perfect addition to your vegan and vegetarian meal lineup. It’s a healthy, satisfying vegetarian salad featuring crisp cucumber and creamy avocado, paired with a simple, flavorful dressing that keeps the dish light and refreshing. This quick and easy cucumber-and-avocado salad is an ideal way to incorporate more fresh produce into your plant-based diet and makes a bright, wholesome side for everyday dinners or special occasions.
Whether you’re planning a casual weeknight meal or looking for a fresh side for your next backyard barbecue, this avocado salad recipe will be a welcome and crowd-pleasing option. It’s versatile, easy to scale, and pairs well with grilled vegetables, tofu, tempeh, or vegan burgers. Use it as a topping for grain bowls, a side for picnic spreads, or a standalone light lunch when paired with crusty bread.
Easy to prepare and full of texture and flavor, this salad fits perfectly into vegetarian, vegan, and plant-based meal plans. For more inspiration, try my other healthy salad recipes to rotate through your weekly menu and keep lunches and dinners exciting. Don’t forget to check out my YouTube page for more vegetarian and vegan recipes, step-by-step demonstrations, and tips to make plant-based cooking simple and delicious!
Cucumber Avocado Salad Recipe
Ingredients:
Salad dressing:
1 1/2 tablespoons white wine vinegar (use 2 tablespoons if you prefer a tangier salad)
1 tablespoon extra-virgin olive oil (I use organic cold-pressed)
1 teaspoon Dijon mustard
Salt to taste (I used 1/4 teaspoon pink Himalayan salt)
1/4 teaspoon freshly ground black pepper, or to taste
Salad vegetables:
300 g / 2 1/2 cups English cucumber (halved lengthwise and sliced 1/8 inch thick)
85 g / 3/4 cup red onion (sliced 1/8 inch thick)
1 ripe medium avocado / 255 g by weight including seed and skin (cubed)
8 g / 1/4 cup fresh dill
Handful of baby arugula (optional)
Toast ingredients:
Sourdough or rye bread
Vegan ricotta cheese (spread)
Fresh tomato slices
Salad sprouts (I used mustard sprouts)
Method:
In a small jar, combine the vinegar, Dijon mustard, olive oil, salt, and black pepper. Mix thoroughly and set aside.
In a bowl, add the chopped cucumber, onion, avocado, and fresh dill. Add dressing to taste and toss gently to combine.
Serve the salad on top of crusty toast or as a side.
Important tips:
I used English cucumber, which usually doesn’t require peeling or deseeding. If you use a different variety, prepare accordingly.
Don’t add all the dressing at once. Add a little at a time and taste as you go until it reaches your preferred flavor.
For the toast: I used vegan ricotta cheese. I mistakenly said “vegan cottage cheese spread” in the video.