Cilantro Lime Cucumber Salad With Avocado Recipe

I made a Cilantro Lime Cucumber Salad with cucumber, avocado, tomatoes and chickpeas, and I used an unexpected pantry ingredient to create the creamy cilantro lime dressing.

I know a salad that surprises people. I threw together crisp English cucumbers and ripe avocados with a creamy cilantro lime dressing and it just sings, seriously.

It feels bright but a little bold, the kind of Cilantro Avocado Salad that catches you off guard with texture and a pop of tang. I eat it straight from the bowl, stuff it into a pita, or serve it next to tacos and everyone asks for the recipe.

It’s simple, a real Cucumber Based Salad that still tastes intentional, not like something thrown together. Try it when you want fresh but not boring.

Ingredients

• English cucumber: mostly water very low calorie crisp crunch, so refreshing in salads.
• Avocado: creamy rich in heart healthy fats, it adds silkiness and vitamin E.
• Chickpeas: plant protein and fiber makes it filling and slightly nutty.
• Cherry tomatoes: tangy sweet vitamin C rich brightens flavors and color.
• Cilantro: fresh herb, it gives citrusy slightly peppery note, full of antioxidants.
• Lime: sharp acidic zip adds bright sour balance and boosts vitamin C.
• Red onion: pungent bite small amount adds crunch, moderate antioxidants.
• Toasted pepitas: crunchy extra healthy fats fiber magnesium, great for texture.

Ingredient Quantities

• 2 medium English cucumbers (about 3 cups sliced)
• 2 ripe avocados, diced
• 1 pint cherry tomatoes (about 2 cups), halved
• 1 can (15 oz) chickpeas drained and rinsed
• 1/4 to 1/2 small red onion thinly sliced (about 1/4 cup)
• 1/2 cup chopped fresh cilantro loosely packed
• 3 tablespoons fresh lime juice about 2 limes
• 1 teaspoon lime zest (optional)
• 1/3 cup vegan mayo or plain vegan yogurt (or 1/4 cup plain yogurt if not vegan)
• 2 tablespoons extra virgin olive oil
• 1 small garlic clove minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 1 small jalapeño seeded and finely chopped (optional)
• 2 tablespoons toasted pepitas or sunflower seeds (optional)

How to Make this

1. Slice the cucumbers into rounds and put them in a colander, sprinkle a good pinch of salt and let them sit 8 to 10 minutes to sweat out excess water, then pat dry with paper towels so the salad doesnt get watery.

2. Halve the cherry tomatoes, thinly slice 1/4 to 1/2 small red onion, drain and rinse the chickpeas well, and loosely chop the cilantro. If you like, lightly smash a few chickpeas with the back of a fork so the dressing sticks better.

3. Cut the avocados in half, remove the pits, score the flesh and dice. Toss the avocado pieces with about 1 tablespoon of the fresh lime juice right away so they dont brown while you finish prep.

4. Make the cilantro lime dressing: in a blender or a bowl whisk together 3 tablespoons fresh lime juice, 1 teaspoon lime zest if using, 1/3 cup vegan mayo or plain vegan yogurt (or 1/4 cup plain yogurt if not vegan), 2 tablespoons olive oil, 1 small minced garlic clove, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chopped jalapeño if you want heat. Blend or whisk until smooth and creamy.

5. Taste the dressing and adjust salt, lime or jalapeño to your liking. If it seems too thick, thin with a teaspoon or two of water or extra lime juice.

6. In a large bowl combine the drained cucumbers, halved tomatoes, chickpeas, sliced red onion and most of the chopped cilantro. Give it a gentle toss to mix.

7. Pour about two thirds of the dressing over the salad and toss gently, then fold in the diced avocado carefully so it doesnt get mashed. Add more dressing as needed to coat everything.

8. Cover and chill the salad 10 to 15 minutes if you have time so the flavors meld, otherwise it’s fine to serve right away.

9. Just before serving sprinkle the toasted pepitas or sunflower seeds on top for crunch, scatter the remaining cilantro, adjust salt and pepper or lime juice to taste, and serve as a side or stuff into pita for a light lunch.

Equipment Needed

1. Large cutting board
2. Chef’s knife and a small paring knife
3. Colander (for draining cucumbers and chickpeas)
4. Large mixing bowl
5. Blender or a small bowl plus a whisk (for the cilantro lime dressing)
6. Measuring spoons and measuring cups (you’ll need a 1/3 cup)
7. Citrus juicer or reamer (for the limes)
8. Spatula or wooden spoon (gentle folding of avocado)
9. Paper towels or a clean kitchen towel and a small skillet or baking sheet to toast the pepitas if you want them extra crunchy

FAQ

Cilantro Lime Cucumber Salad With Avocado Recipe Substitutions and Variations

• Avocados: swap with 1/2 cup hummus for creaminess and to help bind the salad, or use 1/2 cup crumbled feta or queso fresco if you want a tangy non vegan option.
• Chickpeas: replace with a 15 oz can of cannellini or navy beans (same creamy bite), or 1 cup cooked green or brown lentils for a firmer texture; roasted sweet potato cubes work too if you want no beans.
• Cilantro: trade for an equal amount chopped flat leaf parsley for a fresh finish, or try basil or dill for a different bright herb note; if youre not a cilantro fan, parsley plus extra lime gives a similar lift.
• Vegan mayo or plain yogurt: use 1/3 cup tahini thinned with 1 to 2 tbsp lime juice and a little water for a nutty dressing, or 1/3 cup blended silken tofu for vegan creaminess, or 1/4 cup plain Greek yogurt or sour cream if not vegan.

Pro Tips

1) Salt the cukes to keep the salad from getting soggy, but dont overdo it. Give them a quick pat dry and if they still feel wet, press them between paper towels for a minute. Too much salt will make everything taste flat, so rinse a tiny bit if they get salty.

2) Keep the avocado from turning ugly by tossing it with lime right away, and add it last so it stays chunky. If you gotta prep ahead, leave the pit in one half and press plastic wrap right on the surface, that helps a lot even though it isnt perfect.

3) Make the dressing a little thinner than you think you need, it will cling better after sitting. Taste and fix the salt and lime in small increments, and if it tastes too sharp, a tiny pinch of sugar or a splash more oil softens it without ruining the flavor.

4) Texture matters: smash a few chickpeas so the dressing sticks, but save most whole for bite. Toast the pepitas or sunflower seeds just before serving and add them last so they stay crunchy. If the onions are too strong, soak them in cold water 5 to 10 minutes to mellow them out.