This is the salad I make when I’ve maybe had one too many slices of pizza or a weekend of… let’s call it ‘robust’ eating. It’s so clean, so fresh, it just feels like it’s resetting everything. My daughter calls it “green salad” and will actually eat it without complaint, which, for a child who views most vegetables with suspicion, is nothing short of a miracle.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 0 mins | 10 mins | 2 as a main, 4 as a side | Easiest |
Why You’ll Love This Recipe
- It’s creamy without any cream, thanks to the glorious avocado.
- It’s ready in literally 10 minutes. Perfect for those “what’s for lunch?!” moments.
- The combination of lime and fresh dill is ridiculously refreshing.
- It’s healthy, hydrating, and feels like a hug for your insides.
Grab These
- 1 large English cucumber, chopped into bite-sized chunks
- 2 perfectly ripe (but still slightly firm) avocados, cubed
- 1/4 cup finely chopped red onion
- 1/3 cup fresh dill, roughly chopped (don’t be shy with it!)
- For the Dressing:
- Zest and juice of 1 large lime
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt, plus more to taste
- A big crack of black pepper
Let’s Make It
Okay, this is less of a recipe and more of an assembly of beautiful things. But the order matters, I promise.
In the bottom of your serving bowl, combine the lime zest, lime juice, olive oil, salt, and pepper. Whisk it with a fork. Letting the red onion hang out in this zesty dressing for a minute takes the sharp, raw edge off and turns it into something sweet and pickled-ish. It’s a tiny step with a huge payoff.
Now, add your chopped cucumber and all that glorious fresh dill to the bowl. Toss it gently to coat everything in the dressing. This creates a protective layer on the cucumber.
Then, and only then, add your cubed avocado. Gently fold it in so the avocado gets coated but doesn’t turn to complete mush. The cucumber acts as a little buffer. Taste it. Does it need more salt? Probably. Another squeeze of lime? Go for it. You’re the boss.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~215 kcal |
| Protein | 3g |
| Carbohydrates | 14g |
| Fat | 18g |
| Fiber | 8g |
| Sugar | 3g |
| Note: Values are estimates |
Variations & Add-Ins
- Creamy Twist: Add a dollop of whole-milk Greek yogurt or sour cream to the dressing for an extra-tangy, creamy version.
- A Little Heat: A finely minced jalapeño (seeds removed for mild, left in for spicy) added with the red onion is just perfect.
- More Green: Throw in a handful of arugula or baby spinach to make it even greener.
Serving Ideas
I eat this straight out of the bowl with a spoon for lunch. It’s also incredible alongside a piece of pan-seared salmon or as a cool, fresh topping for fish tacos. Seriously, try it.
Storage & Reheating
This salad does not store well, my friends. The avocado will brown and the cucumber will get soft. This is a make-it-and-eat-it-immediately situation. And trust me, that won’t be a problem.
My Two Cents
Your avocados matter. You want them ripe, but still firm to the touch. If they’re too soft, they’ll disintegrate when you try to mix them. If they’re rock hard, they won’t have any flavor. Look for avocados that yield gently to a firm press.
You Asked, I’m Answering
- Can I use lemon instead of lime? You can, but the flavor will be different. Lime is brighter and more floral, which is what makes this salad so special. Lemon is a bit harsher here. Stick with lime if you can.
- I’m not a fan of dill. What else can I use? Fresh cilantro or mint would be lovely substitutes! Just use the same amount.