No-Cook Avocado and Cucumber Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Refreshing raw salad with creamy avocado, crisp cucumber, and zesty lemon-tahini dressing. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs Avocado, Cucumber, Red onion 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 250 calories and feeds 2, 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.

Ingredients

• 1 Avocado
• 1/2 Cucumber
• 2 tbsp Red onion
• 1 tbsp Fresh dill
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 clove Garlic
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth and creamy.
2. Step 2: Dice 1 avocado and thinly slice 1/2 cucumber. Finely chop 2 tbsp red onion and 1 tbsp fresh dill.
3. Step 3: Combine avocado, cucumber, red onion, and dill in a medium bowl. Drizzle with tahini dressing and toss gently to coat.
4. Step 4: Serve immediately to prevent avocado browning.