Cucumber Avocado Salad: The Lazy Gardener’s Summer Escape

Why this salad matters right now

It’s not just about cooling off. It’s about feeling connected to the plants I grew myself, even if they’re just on the balcony. The smell of fresh cucumber—slightly floral, clean—mingling with the buttery softness of ripe avocado makes me almost forget my phone. This salad is quick enough to call a proper dinner, but also perfect for that weird in-between snack when you’re tired of sandwiches. It’s the kind of thing I find myself craving in late August, when the backyard tomatoes are hiding behind leaves and garden-fresh anything feels like a secret. I like the simplicity of chopping and mixing, like a mini act of living in the moment. Because sometimes, you just need a salad that’s not trying too hard, but still kind of makes you feel alive, in this heat, with a cold drink in hand.

Fresh Cucumber and Avocado Salad

This salad combines crisp, freshly sliced cucumbers with creamy, ripe avocados, tossed together to create a light and refreshing dish. It requires minimal preparation, focusing on chopping and mixing, resulting in a colorful, tender salad with a smooth and crunchy texture.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium cucumbers preferably garden-fresh or firm variety
• 2 ripe avocados firm but ripe for easy slicing
• 1 tablespoon olive oil optional, for dressing
• to taste salt preferably flaky sea salt
• to taste black pepper freshly ground

Equipment

• Chef's knife
• Cutting board
• Mixing bowl
• Spoon or salad tongs

Method

 

1. Wash the cucumbers thoroughly under cold water. Using a chef's knife and cutting board, slice the cucumbers into thin rounds approximately 1/8 inch thick. Set aside in a large mixing bowl.
   2 medium cucumbers
2. Cut the avocados in half lengthwise, remove the pits, and peel. Slice the flesh into thin, even pieces or chunks, then add to the bowl with the cucumbers.
   2 ripe avocados
3. Add olive oil, salt, and black pepper to the bowl. Toss gently with a spoon or salad tongs until all ingredients are evenly coated and combined.
   1 tablespoon olive oil, to taste salt, to taste black pepper
4. Serve immediately on a platter or individual bowls. The salad should appear colorful with green cucumber slices and creamy avocado pieces, with a light dressing coating everything evenly.

Notes

For added flavor, consider adding fresh herbs like dill or mint. This salad is best enjoyed fresh and can be stored briefly in the refrigerator for up to one hour before serving.

Anyway, I think this might be the only thing I want to eat these days. No fuss, just real flavors. There’s a weird satisfaction in peeling a cucumber and slicing up an avocado, knowing it’s exactly what I need—no more, no less. Mixed with a little lemon, salt—and maybe a pinch of chili if you’re feeling brave. That’s it. Summer in a bowl, basically. And yes, I’ll probably eat it again tomorrow.

Anjali Arora