Cilantro Lime Cucumber Salad with Avocado

This Cilantro Lime Cucumber Salad with Avocado is easy to throw together, flavorful, and refreshing. The creamy cilantro-lime dressing goes perfectly with the fresh cucumbers, avocados, and tomatoes. Chickpeas add protein and a nice texture to make this salad more filling. Enjoy the recipe as a summer side dish, or stuff it in a pita for a light lunch.

Happy Summer Solstice! It’s officially summer today, the longest day of the year. I can’t think of a better way to celebrate this day than with a big bowl of this Cilantro Lime Cucumber Salad with Avocado. It’s bursting with fresh summer flavors and is the perfect dish to bring to a potluck to share.

Why You’ll Love This Cilantro Lime Avocado Cucumber Salad!

• The dressing is so good – The cilantro lime dressing is easy to make but packs a real flavor punch. I could seriously drink it from the blender; it tastes so good.
• It’s garden fresh – If you’re growing cilantro, cucumbers, and tomatoes in your garden this summer, this salad is easy to make and tastes super fresh and delicious.
• It’s easy to make – All you need to do is chop some vegetables and blend the dressing together. It takes just about 10-15 minutes from start to finish.

Cilantro Lime Cucumber Salad with Avocado Recipe Ingredients and Substitutions

• Cucumber – Cucumbers are fresh and have great flavor. I love adding it to all my salads, especially in the summertime. I like to use English cucumbers because the seeds are smaller and they have thinner skin, but regular cucumbers can also be used.
• Tomatoes – I used grape tomatoes, but you can also use cherry or regular tomatoes that have been diced up.
• Avocado – Avocado adds creaminess and goes really well with the cilantro lime dressing.
• Red Onion – I love red onion because of its taste and color, but any onion can be used in this salad.
• Chickpeas – Chickpeas add protein and texture to balance out the crunchiness of the fresh veggies. You can also use white beans in place.
• Cilantro Lime Dressing – The cilantro lime dressing gives this salad such a delicious flavor. It’s made using olive oil, lime juice, cilantro, garlic, dijon mustard, maple syrup, salt, and pepper.

How To Make This Easy Cilantro Lime Cucumber Salad with Avocado

1. Start by making the cilantro lime dressing. Add all dressing ingredients to a blender or food processor and blend until completely combined into a smooth sauce. Taste it and add extra salt and pepper, if needed.
2. Add the sliced cucumber, tomatoes, red onion, avocado, and chickpeas to a large bowl. Pour the dressing over the salad and mix everything well. If desired, add some extra chopped fresh cilantro before serving. Serve the salad immediately or chill it in the refrigerator until ready to serve.
3. The dressing recipe makes a little more than you might need for this salad, but I love mixing it all together, so there’s extra in the bottom of the bowl because it’s so good! Pour the dressing slowly and mix in as much as you desire.

Cilantro Lime Cucumber Salad Frequently Asked Questions

• Is this salad vegan? Yes!
• Is there gluten in this recipe? No!
• Can this salad be made ahead of time? Yes, it can be made a few hours in advance. The cucumbers will get a little less crisp the longer the salad sits, but it should hold up for a few days in the refrigerator.
• Will the avocados brown? The dressing contains plenty of fresh lime juice, which should keep them from browning too soon.
• How should this cucumber salad be served? It can be served as a side dish, a dip for corn chips, or inside a pita for lunch.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Refreshing Summer Salad Recipes?

Herby Cucumber Salad with Feta and Chickpeas

Avocado Black Bean Mango Salad

Creamy Southwestern Chopped Cabbage Salad

Loaded Black Bean Salad

Broccoli Blueberry Salad with Chickpeas

Cilantro Lime Avocado Cucumber Salad with Tomatoes

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5 from 1 review

• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 6-10 1x
• Diet: Vegan

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Description

This Cilantro Lime Cucumber Salad with Avocado is easy to throw together, flavorful and refreshing! The cilantro lime dressing is creamy and goes perfectly with the fresh cucumber, avocados and tomatoes. Chickpeas add some protein and nice texture to make this salad a little more filling. Enjoy as a summer side dish or stuff into a pita for a light lunch!

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Ingredients

Scale 1x2x3x

• 3–4 cups thinly siced cucumber, I cut mine into quarters and then thinly sliced them.  You will need about 2 medium sized cucumbers (I like to use English cucumbers).
• 10 oz cherry or grape tomatoes, sliced in half
• 2 medium sized avocados, peeled, pitted and diced
• 1/2 cup diced red onion
• 1 (15 oz) can chickpeas, drained and rinsed
• Fresh cilantro for garnish, if desired

Cilantro Lime Dressing

• 1/2 cup olive oil
• 1/3 cup fresh lime juice
• 1/2 cup packed cilantro
• 2 cloves garlic
• 1 teaspoon dijon mustard
• 1 teaspoon pure maple syrup
• Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper

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Instructions

1. Start by making the cilantro lime dressing.  Add all dressing ingredients to a blender, or food processor, and blend until completely combined into a smooth sauce.  Give it a taste and add extra salt and pepper, if needed.
2. To a large bowl, add the sliced cucumber, tomatoes, red onion, avocado and chickpeas.  Pour the dressing over the salad and mix everything together well.  If desired, mix in some extra chopped fresh cilantro before serving.  Serve salad immediately or chill in the refrigerator until ready to serve.
3. The dressing recipe does make a little more than you might need for this salad, but I love mixing it all together so there’s extra in the bottom of the bowl because it’s so good! You can pour the dressing on slowly and just mix in how much you desire.

Notes

This salad will serve anywhere from 6-10 people, depending on how large you make the serving sizes.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Salad, Vegan
• Method: No Cook
• Cuisine: American