You know that feeling. It’s 6 PM. You’re hungry. The fridge is a mystery. And you just need something good, fast, and that doesn’t feel like a punishment.
I live there. That’s why this Cucumber Avocado Mediterranean Salad is my weeknight superhero. It’s the answer to the “what’s for dinner” panic. No cooking. Maximum flavor. Zero fuss. If you love simple, creamy avocado dishes, you should also try my classic Avocado Toast for another quick fix.
We’re talking crunchy, creamy, zippy, and fresh—all in one bowl. It’s a raw vegan powerhouse that tastes like a treat but acts like a total reset. Let’s get into it.
Recipe Overview
- Cuisine: Mediterranean
- Category: Salad, Main or Side
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 2 as a main, 4 as a side
Ultimate Guide to Cucumber Avocado Mediterranean Salad
This isn’t just another salad recipe. This is your new secret weapon.
It hits every note. You get cool crunch from the cucumber. Rich, creamy texture from the avocado. A punch from the red onion and herbs. And a lemon-garlic dressing that ties it all together. For another fantastic salad that combines creamy avocado with feta, check out this Chickpea Feta Avocado Salad.
It’s perfect for a light lunch. It’s ideal as a detox salad after a heavy weekend. And it absolutely works as a stunning, no-cook dinner. This one bowl does it all.
The Simple Ingredients
Here’s the best part. You probably have most of this already. It’s all about fresh, simple stuff that packs a punch.
- 1 large English cucumber (or 2-3 Persian cucumbers)
- 2 ripe but firm avocados
- 1/2 a small red onion
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/3 cup pitted Kalamata olives
- 2-3 oz crumbled feta cheese (optional, skip for fully raw vegan)
For the 5-Minute Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 small garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Let’s Get Cooking! (The Step-by-Step)
Grab your biggest bowl. We’re doing this in one place to save on dishes. My favorite kind of cooking.
Cucumber Avocado Mediterranean Salad Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Cucumber Avocado Mediterranean Salad Recipe!
Nutrition Information
- Make the dressing first. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set it aside so the flavors can start mingling.
- Prep your veggies. Chop the cucumber into bite-sized chunks. Dice the avocado. Thinly slice the red onion. Halve the tomatoes. Throw it all into your big bowl.
- Add the fresh herbs, olives, and feta (if using). Gently toss everything with your hands or a spoon. You want to mix it without smashing the avocado.
- Drizzle that gorgeous dressing over the top. Give it one final, gentle toss to coat everything evenly.
- Taste it! This is the most important step. Need more salt? A squeeze of lemon? Add it now. Your taste buds are the boss.
- Serve immediately. Dig in and enjoy that crisp, fresh, creamy goodness.
What to Serve With This Dish
To make this a full meal, pair it with something fast. No extra hours in the kitchen.
I love it with a piece of grilled chicken or fish on the side. For a plant-based boost, add a can of rinsed chickpeas right into the salad.
It’s also amazing with warm pita bread or a quick scoop of store-bought hummus. Dinner is served in under 20 minutes.
Make This Recipe Your Own (Quick Swaps)
No red onion? No problem. Use thinly sliced green onions instead. They’re milder and just as good.
Out of fresh mint or parsley? Use a full 1/2 cup of whichever herb you have. Dried dill (about 1 tbsp) works in a pinch too.
Want more protein? Toss in some canned tuna, cooked shrimp, or leftover rotisserie chicken. It transforms into a whole new meal.
How to Store Leftovers (If You Have Any!)
This salad is best eaten right away. The avocado will brown and the cucumber can get watery.
If you must store it, keep it in a sealed container in the fridge for up to 24 hours. Squeeze a little fresh lemon juice over the top to help keep the color bright.
NUTRITION INFORMATION
- Calories: ~320 (per main-dish serving, without feta)
- Fat: 28g (Healthy fats from avocado & olive oil)
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 4g
- Note: This is an estimate. Values change with your specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I make this salad ahead of time?
You can prep the parts! Chop the veggies (except avocado) and make the dressing a day ahead. Store them separately. Combine everything right before you eat.
How do I pick a good avocado?
Give it a gentle squeeze near the stem. It should yield slightly but not feel mushy. That’s the sweet spot for salads.
Is this really a detox salad?
It’s packed with hydrating cucumber, fiber-rich avocado, and herbs. It’s a light, nutrient-dense reset that makes your body feel great. A perfect low-calorie meal.
So there you have it. Your escape from the boring dinner routine. This salad is fast, fun, and seriously good for you.
It proves that eating well doesn’t have to be hard. You just need a great recipe and 15 minutes. Now go win your weeknight. And if you’re craving something warm and hearty next time, my Mediterranean Olive Beef Stew is the perfect comforting counterpart.
I want to hear all about it! Make this Cucumber Avocado Mediterranean Salad and let me know how it goes. Leave a comment and a rating below!
