Marinated Cucumber Avocado Salad with Fresh Dill & Garlic
A light, crisp, and refreshing salad featuring crunchy cucumbers, creamy avocado, fresh dill, and a zesty garlic vinaigrette. Perfect as a healthy lunch, side dish, or meal prep recipe that gets even more flavorful as it marinates.
Ingredients
For the Salad
- 2 large English cucumbers, thinly sliced
- 2 ripe avocados, diced
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped (optional)
For the Marinade
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, honey, salt, pepper, and red pepper flakes until well combined.
- Place the sliced cucumbers and red onion in a large mixing bowl.
- Pour the marinade over the vegetables and toss gently to coat.
- Let the cucumber mixture rest for 10–15 minutes so it absorbs the flavors while staying crisp.
- Just before serving, gently fold in the diced avocado, fresh dill, and parsley.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or chill for another 10 minutes for an even more refreshing salad.
Serving Suggestions
- Grilled chicken
- Baked or grilled salmon
- Steak
- Shrimp
- Sandwiches and wraps
- Toasted crusty bread
Tips
- Add the avocado just before serving to keep it fresh and prevent browning.
- English cucumbers work best because they have fewer seeds and a thinner skin.
- For extra flavor, add crumbled feta cheese or sliced cherry tomatoes.
- Store leftovers in the refrigerator for up to 1 day for the best texture.
Prep Time: 15 minutes
Rest Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 210 per serving