Cucumber Avocado Salad
on Feb 13, 2023, Updated May 19, 2025
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This Asian inspired cucumber avocado salad is full of crisp cucumbers, creamy avocado, edamame, and a flavorful sweet and spicy sesame vinaigrette. It’s full of protein and healthy fats and a great side dish to go with your next meal!
If you love this cucumber salads then you have to try my Asian cucumber sesame salad!
Why You’ll Love Cucumber Avocado Salad
Fresh and satisfying – When I’m craving a fresh and crunchy salad, my go-to vegetable to add in is cucumbers. Pair them with rich and creamy avocado chunks and you’ve got a hearty and satisfying salad.
Sweet and spicy – The sesame vinaigrette for this salad is equal parts spicy and sweet. The spicy comes from the chili garlic sauce and it’s balanced out with honey.
Great to make anytime of year – Both cucumbers and avocados are readily available year round so you can easily make this salad in January or July.
Ingredient Notes
- Cucumbers – Fresh cucumbers are the star of the salad! You’ll want to use Persian or English cucumbers. They tend to be the most crisp.
- Avocado – Creamy, rich, and full of fiber and healthy fat. It helps make this a more filling and substantial salad.
- Edamame – Buy shelled edamame to save yourself some time. It’s found in the frozen vegetable section at the grocery store.
- Green onion – I like to use these in salads as they don’t have as harsh of an onion flavor as yellow or red onions.
- Cilantro – Omit if you don’t like cilantro.
- Sesame seeds – Toast them for the best flavor. White or black sesame seeds can be used.
- Rice vinegar – Mild in flavor with a hint of sweetness.
- Soy sauce – Use low sodium so the vinaigrette isn’t too salty. For gluten-free use tamari.
- Fresh ginger – grated ginger has a wonderful fresh, spicy, peppery flavor.
- Lime – Always use fresh squeezed lime juice and not bottled for the best flavor. In a pinch you can use fresh lemon juice.
- Toasted sesame oil – Sesame oil has a nutty, earthy flavor that is quite strong. If you want to cut some of the sesame flavor, use half olive oil and half toasted sesame oil.
- Chili garlic sauce – A condiment made of chili peppers, rice vinegar, garlic and salt. It’s similar to sriracha, but has a chunkier texture.
- Honey – The sweetener for the vinaigrette. Use maple syrup to make this salad vegan.
- Garlic powder – I prefer to use garlic powder over fresh garlic in salads. I find raw garlic too harsh in flavor.
Best Cucumbers to Use
I recommend using either Persian or English cucumbers for this salad. Both are super crisp and you don’t need to peel them. If you are using English cucumbers I do recommend scooping out the seeds so the salad doesn’t get too watery.
Make ahead tips and storage
This cucumber avocado salad recipe is one that needs to be eaten the day it’s made. Within a couple hours of making it is best. The avocado will discolor and start to fall apart the longer the salad sits.
There are parts of the salad you can make ahead. Make the vinaigrette 3-4 days in advance. All of the ingredients for the salad except the avocado can be combined in a large bowl the day before serving it. Add the avocado into the salad right before you plan to serve it.
What to serve with the cucumber salad
I love serving this cucumber salad with any type of grilled protein. A couple of my favorites are this grilled tahini chicken and this grilled chicken satay with almond butter sauce.
When I want to stick with Asian flavors I serve it with this juicy Asian flank steak or these coconut lime chicken skewers.
More salad recipes
- Asian Edamame Salad
- Tomato Avocado Chickpea Salad
- Blueberry Peach Feta Salad
- Cucumber Tomato Salad
- Avocado Chickpea Tuna Salad
Cucumber Avocado Salad Recipe
Ingredients
- 2 English cucumbers seeds scooped out and diced
- 1 large avocado peeled and diced
- 1 cup shelled edamame
- 1/3 cup sliced green onions
- 1/4 cup cilantro
- 1 tablespoon toasted sesame seeds
Vinaigrette
- 3 tablespoons rice wine vinegar
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons chili garlic sauce
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Add the cucumbers, avocado, edamame, green onions, cilantro, and sesame seeds to a serving bowl.
- In a bowl or jar add all of the ingredients for the vinaigrette. Whisk or shake until well combined.
- Pour the vinaigrette over the salad and gently toss everything together until coated. Taste for seasoning and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Add corn and tomato chunks. Use regular cucumbers but remove seeds.