Cucumber Avocado Salsa

This Cucumber Avocado Salsa is refreshing, creamy, and packed with herbaceous flavor. It’s the kind of quick recipe that instantly elevates anything you pair it with — whether it’s piled on top of fish tacos, spooned over a grain bowl, served as a dip with crackers, or simply eaten as a light side salad. The combination of creamy avocado, crisp cucumbers, fire-roasted peppers, and fresh dill gives it the perfect balance of brightness and texture.

To keep this dish vibrant and flavorful, be sure to use Persian or English cucumbers (for their thin skin and minimal seeds), and if prepping ahead, toss the avocado in lemon juice before mixing to help prevent browning. If you like a little kick, feel free to add a pinch of chili flakes or a few spoonfuls of diced jalapeño. Best served fresh — this one disappears fast!

Cucumber Avocado Salsa

The magic here lies in the fresh herbs, a splash of acid, and a perfectly ripe avocado (pro tip: use one that gives slightly to pressure but isn’t mushy!). Make extra if you're entertaining—this one disappears fast. Serves 4–6.

Ingredients

  • 4–5 small Persian cucumbers or 1 large English cucumber, finely diced
  • 1.5 large avocados, diced
  • 1–2 roasted bell peppers, chopped & drained
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped scallions
  • Juice from 1/2 a lemon
  • 1/2 tbsp extra virgin olive oil
  • Splash of red wine vinegar
  • Salt & pepper to taste
  • Optional: pinch of chili flakes or finely diced jalapeño for a kick

Instructions

  1. Finely chop cucumbers, avocado, and roasted bell peppers.
  2. Add all chopped vegetables to a mixing bowl along with dill and scallions.
  3. Drizzle in lemon juice, red wine vinegar, and olive oil.
  4. Season with salt, pepper, and optional chili flakes or jalapeño.
  5. Gently fold to combine, being careful not to mash the avocado.
  6. Garnish with more lemon juice and fresh dill if desired. Keep refrigerated until ready to serve.