Dessert

Avocado Salad with Cucumber, Red Onion, Dill, and Lime Recipe

Bylilan Sage July 3, 2026July 3, 2026

Introduction

This fresh avocado salad is a vibrant and refreshing dish perfect for warm days or as a light side. With creamy avocado, crisp cucumber, and a zesty lime dressing, it’s quick to prepare and full of bright flavors.

The image shows a metal bowl filled with a fresh salad made of several layers. The bottom layer has bright green cucumber slices with visible seeds and a smooth texture. On top of that, there are chunks of avocado with a creamy texture and light green color. Red onion slices with purple and white stripes are scattered around, adding contrast. Sprigs of dill with delicate feathery leaves are mixed throughout. A whole lime and lime wedge with a shiny, textured green peel lie on the right side of the bowl. Small red pepper flakes and black pepper are sprinkled on top, adding little colorful dots. A wooden spoon is partially visible on the right side, gently resting in the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 big ripe avocados, cut into quarters then sliced about 1 cm (0.4″) thick
3 cucumbers (~17 cm / 7″ long), sliced into 4 mm (1/6″) rounds
1/4 red onion, finely sliced
2 tbsp dill, finely chopped (optional but recommended)
2 tbsp coriander/cilantro leaves, roughly chopped (optional but recommended)
3 tbsp extra virgin olive oil
3 tbsp lime juice (or lemon juice, adjust to taste)
1/4 tsp chilli flakes (red pepper flakes)
1/4 tsp black pepper
3/4 tsp cooking or kosher salt

Instructions

Step 1: Put all the salad ingredients, including avocado, cucumber, red onion, dill, and coriander, into a large bowl.
Step 2: Drizzle over the lime juice and olive oil, then sprinkle with salt, black pepper, and red chilli flakes.
Step 3: Toss gently using your hands to separate the avocado slices carefully, ensuring everything is evenly coated.
Step 4: Taste the salad and add more lime juice if you prefer a tangier flavor.
Step 5: Transfer the salad into a serving bowl and enjoy immediately.

Tips & Variations

For extra crunch, add chopped toasted nuts like almonds or walnuts on top before serving.
You can substitute the dill and coriander with fresh parsley or basil for a different herb flavor.
If you like it spicier, increase the amount of chilli flakes or add a dash of hot sauce.
Use lemon juice instead of lime juice if that’s what you have on hand; it works just as well.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best eaten fresh. To slow browning, you can squeeze a little extra lime juice over the top before storing. When ready to eat, give it a gentle toss and serve cold or at room temperature.

How to Serve

A white bowl is filled with a fresh cucumber salad showing thick slices of bright green cucumbers layered with chunks of avocado. Thin strips of light purple onion are mixed in, all coated with a green herb dressing that looks smooth and slightly oily. Small bits of red chili flakes sprinkle the top, adding a pop of color. The textures show juicy cucumber slices, creamy avocado pieces, and delicate onion strands all mixed evenly. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this avocado salad ahead of time?

You can prepare and refrigerate the salad for a few hours, but it’s best to consume it within the same day to prevent the avocado from browning and becoming mushy.

What can I serve this avocado salad with?

This salad pairs wonderfully with grilled meats, seafood, or as part of a vegetarian meal. It also works well as a topping for tacos or simply enjoyed on its own as a light snack.