Yeah… this one didn’t last long 🥒
I needed a quick side for dinner one night and threw together this Pistachio Crunch Cucumber Avocado Salad, and little did I know it would turn into my hubby’s most-requested dish.
But honestly… it TOTALLY makes sense.
You’ve got crunchy cucumbers, creamy avocado, a zesty ginger-lime dressing, tons of fresh basil and mint, and the finishing touch of chopped pistachios on top.
It’s the easiest spring side that feels super fresh, looks a little fancy, and comes together in just 15 minutes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cucumbers. Those small, cocktail cucumbers are perfect for this. They’re seedless and the perfect size to simply cut into 1/2-inch slices.
- Avocado. I used two medium avocados that were ripe but still slightly firm. If you pick ones that are too ripe they’ll smush too much and get lost in the salad.
- Ginger-lime vinaigrette. A simple mix of fresh ginger, lime juice, a hint of white wine vinegar, and a good quality olive oil (like this one from Graza!) make the simplest dressing.
- Fresh herbs. This is probably the biggest secret to why this salad tastes so good- the mix of fresh basil AND mint. It makes it fresh, light, and keeps your tastebuds guessing.
- Pistachios. Roasted, salted, and then finely chopped so you get a bit of that nutty goodness in every bite.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Slice the veggies.
Add the sliced cucumbers, diced avocado, and thinly sliced red onion to a large bowl.
Pro Tip: Cocktail cucumbers work best here since they’re seedless and stay extra crisp. Slice them about ½-inch thick so they hold their texture when tossed with the dressing.
Whisk together the dressing.
In a small bowl, whisk together the olive oil, lime juice, white wine vinegar, ginger paste, salt, and black pepper until smooth.
Pro Tip: Fresh lime juice really makes the flavors pop here, so skip the bottled version if you can.
My all-time FAVE olive oil!
This olive oil by Graza will make ALL the difference in the finished taste of your dish.
Just make sure you use the “Sizzle” olive oil for recipe’s where it needs to hold up at higher heat, and the “Drizzle” olive oil for finishing dishes!
Toss the salad.
Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated.
Pro Tip: Toss gently so the avocado keeps its shape instead of getting mashed into the dressing.
Finish with herbs and crunch.
Fold in the fresh basil and mint just before serving, then sprinkle the chopped pistachios over the top.
Pro Tip: Add the pistachios right at the end so they stay crunchy and don’t soften in the dressing.
FAQs
You can prep parts of it ahead! Slice the cucumbers and onion and whisk together the dressing up to 1 day in advance. Add the avocado, herbs, and pistachios right before serving so everything stays fresh.
Cocktail cucumbers or Persian cucumbers are ideal because they’re seedless and extra crisp. English cucumbers also work well, but regular garden cucumbers may need to be peeled and seeded first.
Yes! Lemon juice will give the salad a slightly brighter, more citrus-forward flavor but still works beautifully.
If you don’t have pistachios, toasted almonds, cashews, or even sunflower seeds can add a similar crunchy texture.
It’s best enjoyed fresh, but leftovers will keep for about 1 day in the refrigerator. The avocado may soften slightly and the herbs will lose some brightness.
Oops! What Did I Do Wrong?
My avocado turned mushy when I mixed the salad.
This usually happens if the avocados are too ripe. Choose ones that are ripe but still slightly firm so they hold their shape when tossed.
My salad turned watery after sitting out.
Cucumbers naturally release water over time. If making ahead, keep the dressing separate and toss everything together just before serving.
The flavors taste a little flat.
A quick squeeze of extra lime juice or a small pinch of salt will brighten everything right up.
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Pistachio Crunch Cucumber Avocado Salad
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Ingredients
- 1 pound cocktail cucumbers sliced into rounds
- 2 avocados diced
- ¼ cup red onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- ½ teaspoon ginger paste
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh mint thinly sliced
- 2 tablespoons fresh basil thinly sliced
- 2 –3 tablespoons toasted pistachios roughly chopped
Instructions
- Add the sliced cucumbers to a large bowl along with the diced avocado and red onion.1 pound cocktail cucumbers, 2 avocados, ¼ cup red onion
- In a small bowl, whisk together the olive oil, lime juice, white wine vinegar, ginger paste, salt, and black pepper until well combined.3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon white wine vinegar, ½ teaspoon ginger paste, ¾ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the cucumber mixture and gently toss until evenly coated. Fold in the mint and basil until just combined.2 tablespoons fresh mint, 2 tablespoons fresh basil
- Transfer to a serving bowl and sprinkle with the toasted pistachios right before serving.2 –3 tablespoons toasted pistachios
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Notes
- Avocado tip: Use avocados that are ripe but still slightly firm so they hold their shape when tossed.
- Make ahead: Slice the cucumbers and onion and whisk together the dressing up to 1 day in advance. Toss with the avocado, herbs, and pistachios just before serving.
- Extra brightness: For even more fresh flavor, add a little extra squeeze of lime juice right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cucumber Salad Recipes
Have some extra cukes? Here are a few more quick, simple, and absolutely delicious cucumber salad recipes!
