This Creamy Cucumber Avocado Salad is the best creamy and fresh side dish for any occasion! It’s easy to make, takes just a few minutes to toss together, and uses only a handful of healthy, simply ingredients.
This cucumber salad is full of creamy dill flavoring and guaranteed to be a crowd pleaser. Serve this as a side to my Grilled Chili Lime Chicken or Yogurt Marinated Fajita Lime Chicken Kebabs!
EASY CREAMY CUCUMBER AVOCADO SALAD
This Creamy Cucumber Avocado Salad is a delicious, summery blend of cucumber, red onion and avocado tossed in a creamy and tangy dill dressing. The entire salad takes less than 10 minutes to make from start to finish. It’s the perfect side dish for any potluck, BBQ, or gathering.
As far as salads go, this is one of my favorite go-to salads to make. It’s easy, it’s quick and its full of those summer flavors. Let’s not forget to mention that it is a healthy rendition to the traditional salads that contain sour cream and are heavy on the mayonnaise.
This recipe uses whole milk plain greek yogurt in replacement of sour cream and only contains two tablespoons of olive oil mayo – for a little extra flavoring. You can easily omit this and add more greek yogurt if preferred.
HELPFUL TIPS WHEN MAKING THIS CREAMY CUCUMBER AVOCADO SALAD
- Cucumbers: You can use any cucumbers you prefer: small, english, or regular cucumbers. If you’re not a fan of seeds, I recommend scooping out the seeds of a regular cucumber or using english cucumbers. If you use small cucumbers, simply double the amount used.
- Cucumber Skin: The skin of a cucumber is packed full of fiber and nutrients, but not necessary to the recipe if you don’t prefer the taste. Simply peel the outsides of each cucumber using a vegetable peeler prior to slicing.
- Dill: As noted below in the recipe card, you can use as little or as much dill as you prefer. Error on the side of caution if you’re unsure. Add 1 tablespoon at a time and taste test the dressing before adding more. Same goes for salt!
- Dried Dill vs. Fresh Dill: I highly recommend using fresh dill for this recipe for the best flavor. If you can’t find fresh dill, you can use dried dill. Use 1/3 of what is listed in the recipe.
Ex. If the recipe lists 1 tablespoon of fresh dill, you only need 1 teaspoon of dried.
- Greek yogurt: This recipe calls for whole milk plain Greek yogurt, but you can easily swap this out with sour cream. Please note: the nutrition will increase per serving if using sour cream.
- Avocado: Due to how quickly an avocado turns, I recommend adding it right before serving. And for best results for shelf life, use an avocado that is on the firmer side. It will last longer in the salad. It helps to squeeze a little lemon juice over the top after cutting. Lemon juice will slow down the oxidizing process (keep the avocado from browning so quickly).
WHAT IS THE SHELF LIFE?
This salad is best eaten within 1-2 days. Keep in mind that this salad contains not only dressing, but lots of cucumber slices. The cucumbers will release water as the salad sits.
You can either prep the salad right before it’s intended to be served or scrape out the seeds (if not using seedless cucumbers). Simply slice the cucumber in half lengthwise and scoop out the seeds using a spoon. You will be left with the outer portion and skin.
MORE SUMMER INSPIRED RECIPES
- Loaded Avocado Caprese Salad with Shrimp
- Easy Mediterranean Chickpea Salad
- Healthy Garden Chicken Salad
- Skinny Taco Salad & Meal Prep
- Cucumber Avocado Corn Salad
- Lemon Pesto Chicken Avocado Salad
- Lemon Garlic and Feta Pasta Salad
- Cajun Lime Chicken Avocado Corn Salad
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Creamy Cucumber Avocado Salad
- 3 large cucumbers, (sliced 1/8-1/4" thick - approximately 6 cups)
- 1 small red onion (thinly sliced)
- 2 medium avocados, (peeled, pited, and sliced)
- 1/2 tsp salt, (more or less- to taste)
- 1/4 tsp black pepper, (more or less - to taste)
- 1/2 cup whole milk plain Greek yogurt (or sour cream *SEE NOTES BELOW)
- 1 tbsp olive oil
- 2 tbsp olive oil mayo
- 1 tbsp lemon juice, (freshly squeezed)
- 2-3 tbsp fresh dill, (chopped)
- 1/2 tsp garlic powder
- In a large bowl, combine all ingredients for the dressing. Whisk to combine.Cover and refrigerate to allow the flavors to come together before tossing with the salad. If time allows, make the dressing a few hours in advance before adding in the cucumber, avocado, and red onion. Stir again before adding in the remaining ingredients.
- Stir in the chopped cucumbers and red onion. Toss to combine.
- Garnish with the chopped avocado or gently toss to combine.
- Be sure to toss once more right before serving.Serve garnished with additional dill, black pepper and lemon wedges.
Reader from Germany ?? here – how much is a half cup? ?
If you ever see a recipe for a serving size that you’re unsure of, Google will convert it for you!