Name: Cooling Cucumber with Creamy Avocado
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 large cucumber (English or Persian preferred); 1 ripe avocado; 1–2 teaspoons fresh lime or lemon juice; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; Optional: 1 small garlic clove, minced; Optional: 1 tablespoon fresh dill or chopped cilantro

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Cooling cucumber with creamy avocado is a refreshing, light, and creamy side dish or snack that I love to whip up when I want something healthy and hydrating. The crisp cucumber and rich avocado make the perfect pair, and I often serve this as a salad, a dip, or a topping for grilled dishes. It’s simple, quick, and absolutely satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly fresh and full of clean flavors. The cool crunch of cucumber combined with the smoothness of avocado makes every bite feel light yet rich. It’s naturally dairy-free, vegan, and loaded with healthy fats and hydration — a go-to for hot days, light lunches, or when I need a break from heavier dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumber (English or Persian cucumbers work best)
Ripe avocado
Fresh lime or lemon juice
Fresh dill or cilantro (optional)
Garlic, minced (optional for extra flavor)
Olive oil
Salt
Black pepper

Directions

I start by peeling the cucumber (or leaving the skin on if it’s thin), then slicing or dicing it into bite-sized pieces.
I cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
I mash the avocado lightly with a fork, keeping some texture, then mix in lime juice, olive oil, salt, pepper, and herbs if I’m using them.
I gently fold in the cucumber, making sure it’s well coated with the creamy avocado mixture.
I taste and adjust seasoning, then chill the dish for 10–15 minutes if I want it extra refreshing.

Servings and timing

This recipe serves about 2–4 people as a side dish. It takes me less than 10 minutes to prepare, making it one of the quickest recipes I turn to when I need something cool and healthy in a hurry.

Variations

Sometimes I add cherry tomatoes or red onion for extra color and flavor. If I want it more of a dip, I mash the avocado completely and dice the cucumber very finely. For a Mediterranean spin, I mix in lemon juice, parsley, and a dash of cumin.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 1 day. Because avocado browns quickly, I press a piece of plastic wrap directly onto the surface to keep it fresher. This dish is best enjoyed fresh and doesn’t require reheating.

FAQs

Can I make this ahead of time?

I usually make it just before serving, but I can prep the cucumber ahead and store it separately. I add the avocado right before serving to keep it fresh.

What type of cucumber works best?

I prefer English or Persian cucumbers since they have thinner skin and fewer seeds, which keeps the texture light and crisp.

Can I use lemon instead of lime?

Yes, I often use whichever I have on hand. Lemon adds a brighter flavor, while lime gives it a more tropical, zesty kick.

Is this dish vegan and Whole30-friendly?

It is. All the ingredients are naturally plant-based and Whole30-compliant, with no dairy, grains, or added sugars.

Can I turn this into a dip?

Absolutely. I mash the avocado completely smooth and dice the cucumber finely for a chunky, creamy dip. It’s great with veggie sticks or grain-free crackers.

Conclusion

Cooling cucumber with creamy avocado is one of my favorite light and refreshing dishes to make when I want something quick, healthy, and flavorful. It’s versatile, hydrating, and packed with natural goodness — perfect for sunny days, clean eating, or a simple side to just about any meal.