Cucumber Avocado Mediterranean Salad Recipe

It’s 6 PM. You’re hungry. The thought of a complicated recipe makes you want to order takeout again.

But we’re not doing that tonight. We’re making a 10-minute miracle instead.

I’m talking about a Cucumber Avocado Mediterranean Salad. It’s the answer to your busy life. It’s crisp, creamy, and packed with flavor. And it requires exactly zero cooking. If you love the combo of avocado and feta, you should also try this Chickpea Feta Avocado Salad.

This is your new go-to. Let’s make it.

Recipe Overview

• Cuisine: Mediterranean
• Category: Salad
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 2 as a main, 4 as a side

Ultimate Guide to Cucumber Avocado Mediterranean Salad

Why is this the only guide you need? Because I’m a busy cook, just like you.

I don’t have time for fussy steps. This guide is built for speed and maximum taste. We’re combining crunchy cucumber, creamy avocado, and sharp, salty Mediterranean flavors.

The result is a salad that feels fancy but is stupidly simple. It’s a raw vegan powerhouse. It’s a perfect detox salad after a heavy weekend. And it’s a genuinely satisfying low calorie meal.

You get texture. You get brightness. You get a full meal in a bowl. All in the time it takes to unload the dishwasher.

The Simple Ingredients

This is where the magic starts. Everything is fresh and easy to find. No special trips to the store.

• 1 large English cucumber (or 2-3 Persian cucumbers)
• 2 ripe but firm avocados
• 1 pint cherry or grape tomatoes
• 1/2 small red onion
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh parsley, chopped
• 2 oz (about 1/2 cup) crumbled feta cheese (omit for vegan)

For the Lemon-Herb Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 1 garlic clove, minced or pressed
• 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 assembly-line style. No fancy techniques here.

1. 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. This lets the flavors start to mingle.
2. Prep your veggies. Chop the cucumber into bite-sized chunks. Halve the cherry tomatoes. Thinly slice the red onion. Halve the olives. Throw it all into your big bowl.
3. Handle the avocado last. Cut it into chunks right before you’re ready to serve. This keeps it from turning brown too fast. Add it to the bowl. It’s the same creamy star you’d find in a perfect Avocado Toast.
4. Combine and toss. Pour about 3/4 of the dressing over the salad. Gently toss everything together. You want to coat the ingredients but be careful not to smash the avocado.
5. Finish and serve. Top the salad with the chopped parsley and crumbled feta cheese. Drizzle the remaining dressing over the top. That’s it. You’re done.

What to Serve With This Dish

This salad is a full meal for me. But if you want to round it out, I have fast ideas.

Grab some warm pita bread or pita chips for dipping. It’s perfect for scooping up the juicy bits.

For extra protein, add a can of rinsed chickpeas right into the salad. Or serve it alongside some simple grilled chicken or pre-cooked shrimp.

It also makes a killer side dish for burgers, grilled fish, or any pasta night.

Make This Recipe Your Own (Quick Swaps)

Use what you have! This recipe is a template, not a rulebook.

No feta? Try crumbled goat cheese or salty ricotta salata. For a vegan version, use a handful of toasted pine nuts or sunflower seeds for crunch.

Out of parsley? Fresh dill or mint is amazing here. A tablespoon of chopped fresh oregano is even better.

Not a fan of raw onion? Soak the slices in cold water for 5 minutes to mellow the bite. Or skip it and add some chopped bell pepper for crunch.

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.

But if you must save some, keep it in a sealed container in the fridge for up to 1 day. Store the avocado pits and place them on top of the salad – it can help slow browning.

For meal prep, keep the chopped veggies (except avocado) and dressing in separate containers. Combine them just before you eat.

NUTRITION INFORMATION

• Calories: ~320 (per main-dish serving)
• Fat: 28g (Healthy fats from avocado & olive oil)
• Carbohydrates: 18g
• Fiber: 9g
• Protein: 6g
• Note: This is an estimate. Values change with specific ingredients and swaps.

FREQUENTLY ASKED QUESTIONS

Can I make this salad ahead of time?

You can prep the parts! Chop all the veggies (except avocado) and make the dressing up to a day ahead. Store them separately. Combine everything, including the avocado, right before serving.

My avocado is too soft. What do I do?

Still use it! A very ripe avocado will make the dressing creamier as you toss. It’s a happy accident. Just be extra gentle when mixing.

Is this salad really filling enough for dinner?

Yes! The healthy fats from the avocado and olive oil are incredibly satisfying. For a bigger boost, add a can of chickpeas or a scoop of quinoa. It will keep you full for hours. If you’re craving something warm and hearty for another night, our Mediterranean Olive Beef Stew is the ultimate comfort food.

See? I told you we could save dinner. No stress. No heat. Just a bright, fantastic bowl of food.

This Cucumber Avocado Mediterranean Salad is your weeknight superhero. It proves that fast food can be real, good food.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!