Avocado-Cucumber Salad

This quick and easy avocado cucumber salad is fresh, fun, and packed with flavor.

This Avocado-Cucumber Salad comes to us from Chihuahua, Mexico. This Mexican dish is quick and easy to make. This salad recipe has the creaminess of the Avocado, the crunch of the Cucumber, combined with the acidic zest from the Lemon, and a hint of sweetness from the Brown Sugar.

Ways to Make Salads

The five basic types of salads are;

  • Tossed salads: This is probably what you think of when you think “salad.” Tossed salads are made by tossing ingredients (and usually dressing) in a haphazard way so that they end up evenly mixed.
  • Composed salads: While the ingredients in a tossed salad are thrown together with the dressing, the ingredients in a composed salad are carefully assembled from the ground up with a certain structure in mind.
  • Bound salads: Bound salads are held together with a binding agent like mayonnaise or a thick dressing. They look a bit different than traditional composed or tossed salads, as vegetables aren’t a requirement. This is a kind of salad you’ll often find at traditional picnics or potlucks.
  • Vegetable salads: Vegetable salads may be marinated or sauced mixtures of raw or cooked vegetables. They are commonly based on tomatoes, green beans, cucumbers, beets, and mushrooms.
  • Fruit salads: Salads of fruit mixtures with sweet dressings are often eaten as desserts.
  • Combination salads: Combination salads are hearty versions of green, vegetable, and starchy salads. The addition of meat, poultry, seafood, eggs, or cheese transforms the dish into a light entrée.

How to Store This Avocado-Cucumber Salad

Store prepared or leftover Cucumber Avocado Salad in an airtight container in your fridge for up to 3 days. Because Avocados do not freeze well it is not recommended to freeze this salad.

History of the Avocado and Cucumber

The Avocado is native to the Americas from Mexico south to the Andean region. Avocado fruits have greenish or yellowish flesh with a buttery consistency and a rich, nutty flavor.

Native to India, the Cucumber is a water-laden vegetable that contains a significant amount of nutrients that have a wide array of human health benefits. Christopher Columbus brought cucumbers to Haiti in 1494 where they were grown by Spanish settlers and distributed further across New World.

So as we see this recipe could not have happened before 1492 when Columbus sailed the ocean blue. Even though the majority of ingredients are from Eurasia, we give credit to the Americas where all these great flavors came together.

The Metropolitan City of Chihuahua, Mexico

Chihuahua City is the capital of the northwestern Mexican state of Chihuahua. It’s known for the Spanish Baroque Cathedral de Chihuahua and the 18th-century Palacio de Gobierno, a government building where massive murals depict major historical events in Mexico. The city is also home to the eastern terminus of the Chepe railroad, which runs through the green-tinged gorges of the Copper Canyon area.

A Brief Histroy of Chihuahua, Mexico

The city was founded on October 12, 1709, by Blas Cano de los Rios and Antonio Deza y Ulloa, a Spanish explorer, as El Real de Minas de San Francisco de Cuéllar. The location was chosen because it is the intersection of the rivers Chuviscar and Sacramento. It is also the midpoint between the Río Bravo del Norte (Rio Grande) and the then-important mining city of Hidalgo del Parral.

During the 20th century, the city grew in population and learned to take advantage of its proximity to the U.S. border. Until the establishment of foreign manufacturing plants in the 1970s, the city was largely a trading post for cattle and agricultural products.

During the 1990s the city grew dramatically economically, becoming the third wealthiest municipality (per capita) in the republic, after Benito Juárez borough of the Federal District (Mexico City), and San Pedro Garza García in Nuevo León.

Toursim in Chihuahua, Mexico

The city of Chihuahua has a number of tourist sites, including the museums in Chihuahua, the baroque Metropolitan Cathedral, the seat of the Archdiocese (and the resting place of St Peter of Jesus Maldonado, a Cristero martyr of the 1930s), dating from the 18th century, the Government Palace from the early 19th century, and the City Hall from the turn of the 20th century, on the Plaza de Armas across from the cathedral.

Among the other scenic areas are Majalca Peaks National Park, some 30 miles (50 km) northwest of Chihuahua city, and the Basaseachic waterfall, in the Sierra Madre. The only river of consequence is the Conchos, which flows north and northeast into the Rio Grande.

The Cuisine of Mexico

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine). Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).

El Poeta Restaurante
Calle Guadalupe Victoria #202, Zona Centro, 31000 Chihuahua, Chih., Mexico

El Poeta Restaurante
El Poeta Restaurante

Inspired by the blossoming beauty of the Sierra Tarahumara and the vastness of the region’s climates and ecosystems, “El Poeta” brings Chihuahua’s flavors to a level of culinary eloquence.

Using national farmed ingredients, fresh fruits, veggies, as well as local cheeses, and the finest meats, our chefs have created a genuine Northern Mexico culinary experience. Our menu is constantly evolving to meet sophisticated palates while evoking Mexican roots and traditions.

While respecting world-renowned classics our signature drinks proposal is influenced by regional distillates and our team´s wandering creativity.

How to Make This Avocado-Cucumber Salad Recipe

This Avocado-Cucumber Salad recipe is quick and easy to make, with no cooking only chopping and mixing, and tastes amazing.

What You Need to Make Avocado-Cucumber Salad

To start gather and layout all of the ingredients and equipment that you will need.

Avocado-Cucumber Salad
Avocado-Cucumber Salad Ingredients

Equipment Needed

  • 1 Knife
  • 1 Cutting Board
  • 1 Mixing Bowl

Ingredients Needed

  • 2 large avocados pitted, peeled, and cubed
  • 1 cucumber diced
  • 1 small shallot minced
  • ¼ cup fresh cilantro leaves roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 1 ½ tbsp lemon juice
  • ½ tsp brown sugar
  • ¾ tsp salt plus more to taste
  • ¼ tsp black pepper plus more to taste

Time needed: 15 minutes.

How to Mix Avocado-Cucumber Salad

  1. Chop and Mix the Salad

    In a medium salad bowl, chop and combine the avocado, cucumber, shallot, and cilantro.

  2. Make the Dressing

    In a small bowl, whisk together the olive oil, lemon juice, brown sugar, salt, and pepper.

  3. Add Dressing and Garnish

    Pour over the salad and toss gently to combine; season with additional salt and pepper.

  4. Serve and Enjoy

    Serve right away.

If you liked this dish please Rate This Recipe and leave a comment.

Avocado-Cucumber Salad

Avocado-Cucumber Salad

Recipe Author | Captain Cook
This dish has creamy Avocados, crunchy Cucumbers, combined with the acidic zest from the Lemon, and a hint of Brown Sugar sweetness.

Please Rate this Recipe

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Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 314 kcal



  • In a medium salad bowl, combine the avocado, cucumber, shallot, and cilantro.
    2 avocados, 1 cucumbers, 1 small shallots, ¼ cup dried cilantro
  • In a small bowl, whisk together the olive oil, lemon juice, brown sugar, salt, and pepper.
    3 tbsp olive oil, 1 ½ tbsp lemon juice, ½ tsp brown sugar, ¾ tsp salt, ¼ tsp black pepper
  • Pour over the salad and toss gently to combine; season with additional salt and pepper.
  • Serve right away.


Serving: 1cupCalories: 314kcalCarbohydrates: 12.9gProtein: 2.7gFat: 30.3gSaturated Fat: 5.7gSodium: 449mgPotassium: 628mgFiber: 7.3gSugar: 2.5gCalcium: 30mgIron: 1mg
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Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By El Poeta Restaurante – By https://www.facebook.com/centralhotelb
  • By Cuucity – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74777248
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Captain Cook
Captain Cookhttps://notallwhowanderarelost.com/
If you strip away the labels and isms and meta tags, what are you left with? Are you strong and free enough as an individual to survive the loss of all those crutches and maintain reason and meaning? Can you use the power of thought and choice to walk the road of life?
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