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Fresh 8-Minute No-Cook Smashed Cucumber Avocado Salad

smashed cucumber avocado salad - featured image

A quick and easy no-cook salad combining smashed cucumbers and creamy avocado with a bright, tangy dressing, perfect for a light and refreshing meal.

Ingredients

Scale
  • 2 medium cucumbers (English or Persian preferred)
  • 1 large ripe avocado, mashed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 small garlic clove, minced
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and dry the cucumbers thoroughly. Cut off the ends, then slice them in half lengthwise. Place the cucumber halves flat-side down on a cutting board.
  2. Using the flat side of a knife or a potato masher, gently press down on each cucumber half until it splits and flattens but remains chunky.
  3. Roughly chop the smashed cucumbers into bite-size pieces and transfer them to a large mixing bowl.
  4. Add the mashed ripe avocado, minced garlic, and chopped cilantro to the bowl.
  5. In a small bowl, whisk together fresh lime juice, olive oil, honey or maple syrup, salt, black pepper, and red pepper flakes if using.
  6. Pour the dressing over the cucumber-avocado mixture and gently toss until well coated.
  7. Taste and adjust seasoning with more salt or lime juice if desired. Serve immediately or chill up to 15 minutes before serving.

Notes

Do not over-smash the cucumbers to maintain a crunchy texture. Use ripe but firm avocado for best texture. Whisk dressing vigorously to create a slight emulsion. Prepare avocado last to avoid browning. Fresh cilantro brightens the dish but can be substituted with flat-leaf parsley.

Nutrition

Keywords: smashed cucumber salad, avocado salad, no-cook salad, quick salad, summer salad, healthy salad, vegan salad, gluten-free salad