Cucumber-Avocado Salad with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring cool cucumber, creamy avocado, and crunchy toasted almonds, finished with a hint of citrus for a satisfying side or light meal. This latin american-inspired salads ready in about 11 minutes pairs cucumber, avocado, almonds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 1, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (14 ratings) Prep: 8 min Cook: 3 min Serves 1 Latin American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 1/2 cucumber into 1/4-inch cubes and place in a small bowl. Halve and pit 1/2 avocado, then dice it and add to the bowl with cucumber.
  2. Step 2: Zest 1/4 lime over the salad, then squeeze the juice into the bowl. Add 1 tsp chopped fresh cilantro, 1 tsp olive oil, and a pinch of sea salt.
  3. Step 3: Gently toss the salad with a fork until ingredients are evenly coated, taking care not to mash the avocado.
  4. Step 4: Toast 2 tbsp almonds in a dry skillet over medium heat for 2-3 minutes, shaking constantly, until golden and fragrant. Sprinkle over the salad just before serving to maintain crunch.

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Frequently asked questions

How long does Cucumber-Avocado Salad with Toasted Almonds take to make?

Total time is about 11 minutes (8 min prep + 3 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 Toasted Almonds?

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 cucumber from drying out.

Can I substitute ingredients in Cucumber-Avocado Salad with Toasted Almonds?

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 Toasted Almonds for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.

What goes well with Cucumber-Avocado Salad with Toasted Almonds?

Latin American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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