Creamy Cucumber Avocado Salad with Greek Yogurt
My kids will eat this straight from the bowl before I even get plates out, which is the highest compliment anything gets in this house.
The Greek yogurt does the heavy lifting here, binding the avocado into a loose, tangy dressing that clings to every cucumber slice without turning watery or flat.
Creamy Cucumber Avocado Salad with Greek Yogurt
Cool, creamy, and bright, this cucumber avocado salad comes together in 15 minutes with ingredients that actually taste like something.
Ingredients
- 2 large English cucumbers , thinly sliced, about 1/8 inch
- 2 ripe avocados , halved, pitted, and cubed
- 3/4 cup plain full-fat Greek yogurt
- 2 tablespoons fresh lemon juice , from about 1 lemon
- 1 tablespoon olive oil
- 2 cloves garlic , finely grated or minced
- 3 tablespoons fresh dill , roughly chopped, plus more to finish
- 2 tablespoons fresh chives , thinly sliced
- 1/2 teaspoon fine sea salt , plus more to taste
- 1/4 teaspoon black pepper , freshly ground
- 1/4 teaspoon crushed red pepper flakes , optional
Instructions
Tips & Notes
- Do not skip salting the cucumbers first. Skipping it means your dressing will be watery within 10 minutes of serving.
- Use a ripe avocado that gives slightly under pressure. An underripe one will not fold into the yogurt the same way and the dressing will feel grainy instead of creamy.
- If you are making this a few hours ahead, press a piece of plastic wrap directly onto the surface of the salad before refrigerating to slow browning on the avocado.
- Full-fat Greek yogurt gives the best texture here. Low-fat versions tend to release more liquid and make the dressing thin.
Nutrition per serving · estimated
Why Greek Yogurt Instead of Mayo or Sour Cream
Mayo gives you richness but no real flavor. Sour cream gives you tang but thins out fast. Greek yogurt does both at once, and it holds its texture for the full 15-minute chill without breaking or separating.
The fat content also matters more than people expect. Full-fat yogurt grips the avocado and cucumber the way a good vinaigrette grips a salad leaf. It coats rather than pools at the bottom of the bowl.
What to Serve This With
This salad works next to grilled chicken, tucked into a pita with roasted vegetables, or spooned over a bowl of warm farro. The cool creaminess offsets anything coming off a hot grill or out of a hot pan.
It also works on its own as a light lunch. Two servings over a bed of arugula with some crusty bread on the side and you have a full meal without turning on the stove.
