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4.84 from 6 votes

Cucumber Salad Recipe

Light and refreshing, this Cucumber Salad Recipe is the perfect light lunch or go-to side dish filled with crunchy cucumbers, quick-pickled red onions, and creamy avocado.
Prep Time10 mins
for the quick pickled red onions30 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Cucumber Salad
Servings: 6 as a side
Calories: 212kcal
Author: Jessica Randhawa


For the pickled onions (optional)

For the vinaigrette

  • 2 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano

For the salad

  • 2 large English cucumbers, sliced into thin rounds
  • 2 avocados, ripe, yet firm
  • 1/2 cup casero cheese , (or feta), crumbled


For the pickled onions

  • Bring approximately 5 cups of water to a boil. Meanwhile, peel and thinly slice the red onion.
  • Mix the rice vinegar with the sugar in a medium jar or bowl. Set aside.
  • Place the sliced onions in a fine mesh strainer and slowly pour the boiled water over the onions. Allow the water to fully drain before transferring them to the container with the vinegar. Stir gently and allow onions to rest for at least 30 minutes to overnight. Keep stored in the refrigerator until ready to use.
  • For the vinaigrette
  • Whisk together all ingredients for the vinaigrette in a medium bowl until fully combined. Season with additional salt, pepper, and red wine vinegar, to taste.

For the Salad

  • Add the cucumbers to a large bowl and drizzle with 1-2 tablespoons of the prepared vinaigrette. Toss to combine. Transfer to a large salad bowl and top with the sliced avocado, pickled red onions, and additional vinaigrette. Gently toss to combine and top with crumbled Casero cheese. Season with additional salt and pepper, to taste. Enjoy!


  • Click here to learn more about pickling red onions.
  • You may prepare the pickled red onions up to two weeks in advance and the vinaigrette up to two days in advance.
  • Casero cheese is my favorite cheese for this recipe given its smooth, creamy taste, but feta cheese would make an excellent substitute.


Calories: 212kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 445mg | Potassium: 352mg | Fiber: 4g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 7.5mg | Calcium: 86mg | Iron: 0.6mg
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