Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, creamy salad with crisp cucumbers, ripe avocados, and a bright lemon-garlic dressing that’s perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs large cucumber, ripe avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 15 min Serves 2 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and dice 1 large cucumber into 1/2-inch cubes, then place in a large bowl.
  2. Step 2: Dice 1 ripe avocado into 1/2-inch cubes and add to the bowl with the cucumber.
  3. Step 3: Finely dice 1/4 cup red onion and stir into the bowl with 2 tbsp fresh parsley.
  4. Step 4: Whisk together 1/2 cup olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
  5. Step 5: Pour the dressing over the salad ingredients and toss gently until evenly coated. Serve immediately to prevent browning.

Frequently asked questions

How long does Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large cucumber from drying out.

Can I substitute ingredients in Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cucumber-Avocado Salad with Lemon-Garlic Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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