Cucumber Avocado Mediterranean Salad Recipe

You know that feeling. It’s 6 PM. Your brain is fried. Your stomach is growling. The thought of cooking a big, complicated meal makes you want to order a pizza.

I get it. I live there most weeknights. But we’re not giving in to greasy takeout tonight. We’re winning.

We’re making a Cucumber Avocado Mediterranean Salad. This is your 15-minute ticket to a fresh, fantastic dinner. It’s the hero we need when time is short and hunger is big. If you love the combo of avocado and feta, you should definitely try our Chickpea Feta Avocado Salad next.

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

Why is this the only guide you need? Because I’m a busy cook, just like you. I don’t have time for fluff.

This guide is built for speed and flavor. We’re talking maximum crunch, creamy avocado, and a zesty dressing you can shake up in a jar.

This salad is a flavor powerhouse. It’s naturally raw vegan, perfect for a light detox, and fits into low-calorie meals. But forget the labels. It’s just downright delicious and easy.

You get a complete, satisfying meal in one bowl. No fancy skills needed. Let’s jump in.

The Simple Ingredients

This is where the magic starts. I bet you have half of this in your kitchen right now. No last-minute store runs required.

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

For the 2-Minute Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 1 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)

See? No cooking. Just chopping and mixing. This is the fastest dinner prep you’ll do all week. For another lightning-fast meal, check out our classic Avocado Toast with endless topping ideas.

1. Make the dressing first. Add all dressing ingredients to a small jar. Screw the lid on tight and shake it like you mean it for 30 seconds. Done. Set it aside.
2. Wash your cucumber. No need to peel it if it’s English or Persian. Chop it into bite-sized chunks. Throw them into a big serving bowl.
3. Halve the cherry tomatoes. Add them to the bowl with the cucumber.
4. Thinly slice the red onion. Give the slices a quick rinse under cold water if you want to soften their bite. Toss them in.
5. Add the pitted olives. If they’re big, you can slice them. I usually just throw them in whole.
6. Now, the avocado. Cut it in half, remove the pit, and dice it right in the skin. Scoop the cubes out with a spoon and add them to the bowl. Be gentle when mixing.
7. Pour that fantastic dressing over everything. Use a big spoon or your hands to toss it all together, coating every piece.
8. Add the final touches. Crumble the feta cheese over the top. Roughly chop your fresh herbs and sprinkle them over everything. Give one last gentle mix.

That’s it. You did it. Dinner is served in under 15 minutes.

What to Serve With This Dish

This salad is a full meal for me. But if you want to bulk it up or feed a crowd, I’ve got your back.

Grab a bag of pita chips or warm some pita bread on the side. Perfect for scooping.

For a heartier meal, add a can of drained and rinsed chickpeas right into the salad. Or serve it alongside some simple grilled chicken or fish.

It also makes a killer side dish for burgers or kebabs at your next BBQ. It’s the cool, fresh contrast everyone loves.

Make This Recipe Your Own (Quick Swaps)

Don’t have something? No stress. This recipe is built to adapt. Use what you’ve got.

Swap the feta for creamy goat cheese or salty ricotta salata. Leave it out for a vegan version.

Not a fan of red onion? Use 2-3 thinly sliced green onions instead. So much milder.

Add a protein punch with a can of chickpeas or white beans. It makes the salad even more filling and stretches it further.

How to Store Leftovers (If You Have Any!)

This salad is best eaten right away. The avocado and cucumber can get a bit soft.

But if you must save some, keep it in an airtight container in the fridge for up to a day. The lemon juice helps a bit.

A pro tip? Store the undressed salad and the dressing separately. Mix just before you eat the next day. It keeps everything crisp.

NUTRITION INFORMATION

• Calories: ~380 (as a main serving)
• Fat: 32g (Healthy fats from avocado & olive oil)
• Carbohydrates: 18g
• Fiber: 9g
• Protein: 8g
• 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 veggies and dressing a few hours ahead. Keep them separate in the fridge. Combine everything right before serving to keep it crisp.

What’s the best avocado to use?

Use avocados that are ripe but still firm. They should give slightly to gentle pressure. Too soft, and they’ll turn to mush when you mix the salad.

Is this salad really a full meal?

Absolutely! The healthy fats from the avocado and olive oil, plus the fiber from all the veggies, make it very satisfying. For extra staying power, add those chickpeas I mentioned.

So there you have it. Your weeknight dinner crisis is officially solved. No more boring salads. No more long recipes.

This is fresh, fast food you make yourself. It’s bright, it’s creamy, and it makes you feel amazing. That’s a win in my book. And if you’re craving something warm and comforting for another night, our rich Mediterranean Olive Beef Stew is the perfect cozy counterpart.

Go make this and reclaim your evening! I want to hear all about it. Leave a comment and a rating below to tell me how your quick Mediterranean feast turned out!