No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing
A refreshing no-cook salad combining creamy avocado, crisp cucumber, and a bright lemon dressing perfect for a light and easy meal. This mediterranean-inspired no cook ready in about 10 minutes blends large ripe avocado, diced, medium English cucumber, diced, cherry tomatoes, halved into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 large ripe avocado, diced
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large mixing bowl, combine 1 large diced ripe avocado, 1 medium diced English cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the lemon dressing over the vegetables and gently toss to coat, being careful not to mash the avocado.
- Step 4: Chill the salad in the refrigerator for 10 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing?
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 No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 No-Cook Avocado and Cucumber Summer Salad with Lemon Dressing?
Mediterranean no cook 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.
