Cucumber Onion Salad
This easy Cucumber Onion Salad is made with crisp cucumbers, tangy red onions, creamy avocado, and a simple homemade vinaigrette. Light, refreshing, and full of flavor, it's perfect as a quick lunch or easy summer side dish.
Servings: 6 servings
Calories: 225kcal
Ingredients
For the Pickled Red Onions (optional)
- 2 medium red onions - thinly sliced
- 5 cups boiling water
- 1 cup rice vinegar
- 1 teaspoon sugar
For the Vinaigrette
- 2 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 3 cloves garlic - minced
- 1 shallot - minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
For the Salad
- 2 large English cucumbers - sliced into ⅛ to ¼-inch rounds
- 2 avocados - ripe but firm, sliced or chopped
- ½ cup casero cheese, feta cheese, or fresh mozzarella - crumbled or chopped
Instructions
- Prepare the pickled red onions. Thinly slice the red onions using a mandoline slicer or a sharp knife. Place the sliced onions in a fine mesh strainer and slowly pour 5 cups of boiling water over the top to soften their sharp bite. Allow the onions to drain completely.
- Pickle the onions. Transfer the drained onions to a medium bowl or jar. Add 1 cup of rice vinegar and 1 teaspoon sugar, then stir gently to combine. Let the onions sit for at least 20 to 30 minutes while you prepare the rest of the salad.
- Make the vinaigrette. In a small bowl or jar, whisk together 2 tablespoons olive oil, 4 tablespoons red wine vinegar, 3 cloves minced garlic, 1 minced shallot, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper until fully combined.
- Slice the cucumbers. Slice the 2 English cucumbers into rounds about ⅛ to ¼-inch thick and transfer them to a large mixing bowl.
- Assemble the salad. Add the pickled onions and 2 ripe but firm avocados, sliced or chopped, to the bowl with the cucumbers. Pour the prepared vinaigrette over the top and gently toss until evenly coated.
- Finish and serve. Top with ½ cup crumbled casero cheese, feta cheese, or fresh mozzarella. Taste and season with additional salt and black pepper, if needed. Serve immediately for the best texture and flavor.
Notes
- Cucumbers: English cucumbers or Persian cucumbers are best for this salad. If using standard garden cucumbers, peel them first and remove the seeds if they are large.
- Red onions: Pickled red onions add tangy flavor and a softer bite. You can use store-bought pickled red onions, homemade quick-pickled red onions, or thinly sliced raw red onion.
- Avocado: Use ripe but firm avocados so they hold their shape. For the freshest texture and color, add the avocado just before serving.
- Cheese: Casero cheese is mild, creamy, and slightly salty. Feta adds a tangier flavor, while fresh mozzarella keeps the salad softer and more mild. Omit the cheese for a vegan and dairy-free salad.
- Make ahead: The pickled onions can be made up to 2 to 3 weeks in advance and stored in the refrigerator. The vinaigrette can be made up to 2 days ahead.
- Storage: This salad is best enjoyed fresh. Leftovers may be stored in an airtight container in the refrigerator for 1 to 2 days, but the avocado may brown and the cucumbers will soften over time.
- Please checkout the full post for answers to frequently asked questions.
Nutrition
Calories: 225kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 457mg | Potassium: 564mg | Fiber: 6g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 1mg
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