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A close-up side view of creamy avocado cucumber salad in a white bowl, made with thick cucumber slices, cubed avocado, diced red onion, and fresh dill mixed in a creamy sour cream dressing, served chilled on a light cloth over a wooden table.

Avocado Cucumber Salad

Recipe by Rebekah Winscott

This creamy avocado cucumber salad is fresh, cool, and easy to make with crisp cucumber, creamy avocado, red onion, sour cream, and dill. A quick no-cook side dish that’s perfect for summer lunches, BBQs, or weeknight dinners.

  • Total Time20 minutes
  • Yield4 1x

Ingredients

Units Scale
  • 1 cucumber, peeled and sliced into rounds
  • 1/2 avocado, cubed
  • 1/2 red onion, diced
  • 1/4 cup sour cream
  • 1 tablespoon dill
  • 1/3 teaspoon salt
  • 1/3 teaspoon black pepper

Instructions

  1. Peel the cucumber and slice it into rounds. Cut the avocado into small pieces, then add both to a medium mixing bowl.
  2. Dice the red onion and add it to the bowl with the cucumber and avocado.
  3. In a separate small bowl, mix together the sour cream, dill, salt, and pepper until smooth and well combined.
  4. Add the sour cream mixture to the cucumber mixture and gently stir until everything is evenly coated.
  5. Serve cold for the best flavor and texture.

Notes

  • This salad is best served fresh, since avocado can brown and cucumber may release moisture as it sits.
  • For the best texture, use an avocado that is ripe but still slightly firm.
  • If making ahead, prepare the cucumber, onion, and dressing first, then add the avocado right before serving.

Nutrition

  • Serving Size: ½ cup
  • Calories: 75 kcal
  • Sugar: 1.5g
  • Fat: 7g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 6mg

Find it online: https://thisnanacancook.com/fresh-avocado-cucumber-salad/