Zesty Cucumber & Avocado Salad with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, no-cook salad with cool cucumbers, creamy avocado, and a tangy lime dressing that’s perfect for hot summer days. This mexican-inspired salads (vegan) ready in about 15 minutes pairs cucumber, avocado, 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 220 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

• 2 cucumber
• 1 avocado
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 2 lime
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Slice 2 cucumbers into 1/4-inch half-moons and place in a large bowl. Quarter 1 avocado, remove pits, and dice into 1/2-inch cubes; add to the bowl.
2. Step 2: Thinly slice 1/4 cup red onion and chop 1/4 cup fresh cilantro. Add both to the bowl with cucumbers and avocado.
3. Step 3: Zest 1 lime and juice both limes into a small bowl. Add 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously until emulsified and smooth.
4. Step 4: Pour dressing over salad ingredients and toss gently with tongs until evenly coated, being careful not to mash the avocado.
5. Step 5: Chill for 15 minutes before serving to let flavors meld, then garnish with extra cilantro.