SAEDNEWS: A five-minute salad that keeps you coming back — ripe avocado and crisp cucumber meet a creamy, lime-bright dressing with a hit of sriracha.
It’s been 29 weeks since I first made this avocado and cucumber salad — which, oddly, means two things. First, whatever theories I had about the kid in my life making me crave avocado, grapefruit and chocolate are probably dubious. Second, I’ve made this salad roughly 29 times since then and never properly shared the recipe. That’s a shame, because it’s addictive in the best way: simple, fast and endlessly adaptable.
I first saw this on Instagram and immediately wanted it. Julia Turshen — the recipe’s inspiration — told me she dresses it with a mix of mayonnaise, lime juice and sriracha. That combination sounded so good I was in the kitchen before she finished typing.
Avocado and cucumber are an ideal pairing: one is rich and buttery, the other crisp and refreshing. Serve this salad on toast, alongside tacos or grilled fish, or as a green counterpoint to a heavy meal — I served a massive bowl at a family Seder and it vanished fast.
This version is inspired by Julia Turshen’s plate-side salad and is intentionally simple. It’s gluten-free, dairy-free and vegetarian, and it takes about five minutes to assemble. Mix and match: add romaine for bulk, skip the scallions if you don’t like them, swap herbs, or change the dressing base from mayo to yogurt. Try a Tex-Mex riff with jalapeño, olive oil and cumin, or a Japanese-inspired dressing with toasted sesame, miso and rice vinegar. Keep it simple or take it far — either way, you’ll likely make it again tomorrow.
¾ to 1 lb seedless cucumber, washed and chopped into chunks
2 thin scallions (or 1 regular), thinly sliced
1 large avocado, pitted and diced
1–2 tbsp mayonnaise
Juice of ½ lime, plus more to taste
Salt and hot sauce (Sriracha recommended) to taste
Chopped cilantro or flat-leaf parsley to garnish
Combine the cucumber, scallions and avocado in a bowl.
Whisk together 1 tablespoon mayonnaise, the lime juice and seasonings; adjust to taste. Add a second tablespoon of mayo if you prefer a creamier dressing.
Drizzle the dressing over the salad and toss gently. Garnish with chopped cilantro or parsley.
Repeat again tomorrow.
Add thinly sliced romaine for bulk while keeping the cucumber and avocado front and center.
Swap lime and cilantro for lemon and dill, or trade mayo for yogurt.
For a spicier Tex-Mex version, add minced jalapeño and cumin. For an Asian twist, use toasted sesame oil, miso, rice vinegar and ginger, finished with black or white sesame seeds.
