5 minute, super easy and delicious salad made with cucumbers, avocado, feta cheese, and an easy sriracha mayo dressing. You can’t go wrong with a cucumber avocado salad for a light lunch!
This really doesn’t need much explaining. You got cucumbers? you got avocados? Then you got yourself a salad. All the rest is just window dressings on a simple, perfect staple. The cucumbers are crunchy, the avocadoes are creamy, and the sriraracha lime mayo dressing is tangy and spicy.
This recipe is adapted from Smitten Kitchen . She makes this with green onions, and I didn’t have any on hand. Hers also doesn’t use any cheese, but I had a beautiful feta block just begging to be crumbled on top of this, so there’s that. I added dill because I was serving this as a side salad to salmon and there’s nothing like dill and seafood. I’d make it with dill again regardless because that licorice like flavor really worked so well with the mildness of the ingredients.
I had toasted sesame seeds, so guess what? Threw those on top as well as a dash of red chili flakes for some added heat.
I’m happy to report this salad holds up very well to being refrigerated, since theres no lettuce or other soft greens to wilt. Perhaps just keep the dressing separate and drizzle right before eating. This would be great doubled for meal prep!
What to serve cucumber avocado salad with?
I loved this with salmon. This would also be great with:
Cucumber Avocado Salad
- 4 cucumbers, cut into chunks
- 1 ripe avocado, cut into chunks
- 2 tablespoon fresh dill, minced
- 1/4 cup feta cheese, crumbled
For the dressing:
- 3 tablespoon mayo
- 1 lime, squeezed
- squeeze sriracha
- salt and pepper to taste
- red chili flakes
- sesame seeds
- Combine cut cucumber, avocado, and dill in your serving bowl. Sprinkle with feta cheese.
- Whisk together all dressing ingredients. Taste and adjust if desired (more sriracha or salt). Drizzle dressing over your salad.
- Garnish with red chili flakes and sesame seeds.