Name: 10-Minute Cucumber Avocado Salad with Pink Salt and Lime
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 2 medium cucumbers, sliced; 1 ripe avocado, diced; 1 tbsp lime juice; 1/2 tsp pink salt; 1 tbsp fresh cilantro, chopped; 1 tbsp olive oil

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You know those days when you’re craving something light, crisp, and bursting with flavor—but you don’t want to spend forever in the kitchen? That’s exactly why I’m obsessed with my Cucumber Avocado Salad with Pink Salt and Lime. It’s my go-to when I need a quick, refreshing bite that feels like sunshine in a bowl. The cool crunch of cucumbers pairs perfectly with creamy avocado, while zesty lime and flaky pink salt wake everything up. I make this at least twice a week—sometimes as a side, sometimes as lunch straight from the bowl with a fork. Trust me, once you try it, you’ll be hooked.

Ingredients for Cucumber Avocado Salad with Pink Salt and Lime

Here’s everything you’ll need to make this ridiculously easy salad—trust me, you probably have most of it in your kitchen already. The key is using fresh, ripe ingredients—no sad, bendy cucumbers or rock-hard avocados allowed! Here’s the lineup:

2 medium cucumbers (sliced thin—I leave the peel on for extra crunch!)
1 ripe avocado (diced—it should give slightly when pressed, but not squish)
1 tbsp lime juice (freshly squeezed, please—bottled just doesn’t hit the same)
½ tsp pink salt (the flaky kind—it adds the prettiest little crunch)
1 tbsp fresh cilantro (chopped—skip it if you’re one of those “cilantro tastes like soap” people)
1 tbsp olive oil (the good stuff—you’ll taste the difference)

That’s it! Six simple ingredients for a salad that tastes like a vacation in a bowl.

How to Make Cucumber Avocado Salad with Pink Salt and Lime

Okay, let me walk you through making this salad—it’s so easy you could do it half-asleep, but I’ve got some little tricks to make it perfect every time. First, grab your cucumbers and give them a good rinse (no need to peel unless you really want to—I love the extra color and crunch!). Slice them about ¼-inch thick—not too thin or they’ll get watery, not too thick or they won’t soak up all that limey goodness.

Now for the avocado: here’s where people panic. You want it ripe enough to dice easily but still firm enough to hold its shape. Give it a gentle squeeze—if it yields slightly like a ripe peach, you’re golden. Cut it into chunks (not teeny cubes—bigger pieces mean creamy bites!) and add it straight to the bowl with the cucumbers. Pro tip: drizzle a little lime juice over the avocado immediately—it keeps it from browning while you prep the rest.

Next, sprinkle that gorgeous pink salt (don’t be shy—it’s what makes the flavors pop!), then toss in your chopped cilantro. Drizzle the olive oil and remaining lime juice over everything. Here’s the key: gently fold everything together with a big spoon. No aggressive stirring—we’re not making guacamole! You want to keep those avocado pieces intact.

Now, here’s my secret: let it sit for 5-10 minutes before serving. The salt draws out just enough cucumber juice to make a light dressing, and the flavors get all friendly. Serve it chilled—I sometimes pop it in the fridge if I’ve got time—but honestly? It’s heavenly right away too. Just try not to eat the whole bowl standing at the counter like I usually do!

Why You’ll Love This Cucumber Avocado Salad

Listen, this salad isn’t just tasty—it’s practically magic. Here’s why it’s on constant rotation in my kitchen:

Speedy: 10 minutes flat—faster than ordering takeout!
Crazy refreshing: That lime-pink salt combo? Instant summer vibes.
Healthy but indulgent: Creamy avocado feels decadent without the guilt.
Totally customizable: Add chili flakes, swap mint for cilantro—make it yours!
No cooking required: Perfect for hot days when the stove is enemy #1.

Basically, it’s everything you want in a salad with zero fuss. Mic drop.

Tips for Perfect Cucumber Avocado Salad with Pink Salt and Lime

After making this salad approximately a million times (okay, maybe just weekly for years), I’ve learned a few tricks to nail it every single time:

Avocado timing is everything: Buy it firm and let it ripen on your counter—it’s ready when it yields slightly to gentle pressure near the stem. Too soft? It’ll turn to mush.
Balance the lime & salt: Start with half the lime juice, taste, then add more. Same with the pink salt—it should enhance, not overpower.
Beat the sogginess: Serve immediately or chill max 30 minutes. Longer and the cucumbers weep (still tasty, just less crisp).
Dice avocado last: Prevents browning while you prep other ingredients.

Follow these and you’ll get that perfect creamy-crunchy bite every time!

Variations for Your Cucumber Avocado Salad

Once you’ve mastered the basics, have fun playing with add-ins! I love tossing in cherry tomatoes for extra juiciness or a sprinkle of crumbled feta for a salty tang. Want heat? A pinch of chili flakes or diced jalapeños works wonders. Feeling fancy? Try a handful of pomegranate seeds for a sweet pop. The possibilities are endless!

Serving Suggestions for Cucumber Avocado Salad

This salad shines in so many ways! Pile it on fish tacos for crunch, serve alongside grilled chicken, or eat it straight from the bowl as a light lunch. My favorite? Topping a toasted baguette with it—instant bruschetta vibes!

Storing and Reheating Cucumber Avocado Salad

Okay, real talk—this salad is best eaten fresh (those avocados turn sad fast!). If you must store it, press plastic wrap directly on the surface and refrigerate max 1 day. No reheating—just give it a gentle stir before serving. Pro tip: Add extra lime juice if it looks dry!

Cucumber Avocado Salad with Pink Salt and Lime FAQs

I get asked about this salad all the time—here are the answers to the questions that pop up most often:

Can I make this salad ahead?
Sort of! Prep the cucumbers and dressing separately, then combine with avocado right before serving. Otherwise, things get soggy fast.

What’s the best avocado type?
Hass avocados are my go-to—they’re creamy but hold shape when diced. Just make sure they’re ripe (slightly soft near the stem) but not mushy!

Can I substitute regular salt for pink salt?
Sure, but use half the amount (pink salt’s flakes are less dense). Sea salt works too—just avoid iodized table salt (too harsh!).

How do I keep the avocado from browning?
Toss it immediately with lime juice—the acid slows oxidation. Still, eat it within a few hours for prettiest results!

Can I add protein to make it a meal?
Absolutely! Grilled shrimp, chickpeas, or cubed chicken turn this into a hearty lunch bowl.

Nutritional Information for Cucumber Avocado Salad

Here’s the scoop on what’s in each serving (because yes, I actually measured instead of just eating the whole bowl!). Keep in mind these are estimates—your exact numbers might dance around a bit depending on avocado size or how generous you are with that olive oil drizzle!