Cucumber Avocado Salsa

Cucumber Avocado Salsa has become a staple in our home, and for good reason! It’s vibrant, refreshing, and incredibly versatile. From casual taco nights to summer barbecues, this salsa is always a hit. My family, even the picky eaters, can’t get enough of its bright flavors and creamy texture. The combination of cool cucumber, rich avocado, zesty lime, and a hint of jalapeño creates a symphony of tastes that truly elevates any dish. Honestly, once you try this, you’ll find yourself making it again and again – it’s that good and that easy! It’s become my go-to recipe when I need something quick, healthy, and bursting with flavor to brighten up our meals.

Ingredients

Ripe Avocados: (2-3 medium) – These provide the creamy base of the salsa, offering richness and healthy fats. Choose avocados that yield slightly to gentle pressure but are not mushy.
English Cucumber: (1 large or 2 medium) – Adds a refreshing crunch and coolness. English cucumbers are preferred as they have fewer seeds and a thinner skin, making them less watery.
Red Onion: (½ medium) – Provides a pungent bite and slight sweetness. Red onion is milder than white or yellow onions and offers a beautiful color contrast.
Fresh Cilantro: (½ cup, packed) – Essential for that classic salsa flavor. Cilantro brings a bright, herbaceous note that complements the other ingredients perfectly.
Lime Juice: (Juice of 2-3 limes) – Adds acidity and brightness, balancing the richness of the avocado and enhancing all the flavors. Freshly squeezed lime juice is crucial for the best taste.
Jalapeño Pepper: (1-2, seeded and minced) – Provides a touch of heat. Adjust the amount based on your spice preference. Removing the seeds and membranes reduces the heat significantly.
Garlic: (1-2 cloves, minced) – Adds a savory depth and aromatic complexity to the salsa. Fresh garlic is recommended for the best flavor.
Olive Oil: (1 tablespoon, optional) – Enhances the texture and adds a subtle richness. Extra virgin olive oil is preferred for its flavor and health benefits.
Salt: (To taste) – Essential for seasoning and bringing out all the flavors. Use sea salt or kosher salt for best results.
Black Pepper: (To taste) – Adds a subtle warmth and depth. Freshly ground black pepper is recommended for its superior flavor.

Instructions

Making this Cucumber Avocado Salsa is incredibly simple and quick. Follow these step-by-step instructions to create a vibrant and flavorful salsa in minutes:

Step 1: Prepare the Cucumber

Begin by washing the English cucumber thoroughly under cold water. There’s no need to peel English cucumbers as their skin is thin and tender. Trim off both ends of the cucumber. Now, dice the cucumber into small, uniform cubes, approximately ¼ inch in size. Consistency in size will ensure that the salsa has a pleasing texture in every bite. Place the diced cucumber into a medium-sized mixing bowl. If you are using a regular cucumber with larger seeds, you might want to halve it lengthwise and scrape out the seeds before dicing to prevent the salsa from becoming too watery.

Step 2: Dice the Avocado

Next, prepare the avocados. Select ripe but firm avocados. To check for ripeness, gently press near the stem end; it should yield slightly. Cut the avocados lengthwise around the pit. Twist the two halves to separate them. Carefully remove the pit by gently tapping your knife into the pit and twisting. Scoop out the avocado flesh using a spoon and place it on a cutting board. Dice the avocado into cubes similar in size to the cucumber, about ¼ inch. Add the diced avocado to the mixing bowl with the cucumber. To prevent the avocado from browning, you can immediately drizzle a little lime juice over it in the bowl.

Step 3: Mince the Red Onion and Garlic

Peel half of a red onion and cut it in half. Finely dice one half of the red onion. Small, uniform pieces are key for even flavor distribution throughout the salsa. Mince 1-2 cloves of fresh garlic. To mince garlic, you can use a garlic press or finely chop it with a knife. Add the minced red onion and garlic to the bowl with the cucumber and avocado. The red onion adds a beautiful color and a mild bite, while the garlic provides a savory base note.

Step 4: Chop the Cilantro and Jalapeño

Wash a bunch of fresh cilantro and pat it dry. Remove the thick stems and finely chop the cilantro leaves. You should aim for about ½ cup of packed chopped cilantro. For the jalapeño, carefully remove the seeds and membranes using a spoon or knife, as these are the spiciest parts. Mince the jalapeño pepper. Remember to wash your hands thoroughly after handling jalapeños to avoid any irritation. If you prefer a milder salsa, use just half a jalapeño or omit it entirely. For extra heat, you can leave some seeds in or use a hotter pepper like serrano. Add the chopped cilantro and minced jalapeño to the mixing bowl.

Step 5: Add Lime Juice and Olive Oil

Squeeze the juice of 2-3 fresh limes into a small bowl or directly over the ingredients in the mixing bowl. Freshly squeezed lime juice is essential for the bright, zesty flavor of the salsa. If you are using olive oil, drizzle about 1 tablespoon of extra virgin olive oil over the ingredients. The olive oil adds a subtle richness and helps to bind the flavors together. If you prefer a lighter salsa, you can omit the olive oil.

Step 6: Season and Mix

Season the salsa generously with salt and freshly ground black pepper. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust to taste. Gently toss all the ingredients together using a spoon or spatula. Be careful not to overmix, especially with the avocado, as you want to maintain some texture and prevent it from becoming mushy. Taste the salsa and adjust the seasoning as needed. You might want to add more lime juice for extra tanginess, more salt for flavor enhancement, or more jalapeño for added heat.

Step 7: Chill and Serve

For the best flavor, allow the salsa to chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together beautifully. Chilling also helps to keep the salsa fresh and refreshing, especially if you are serving it on a warm day. If you are making the salsa ahead of time, it can be stored in an airtight container in the refrigerator for up to a day. However, it’s best enjoyed fresh as the avocado may start to oxidize and brown slightly over time. When ready to serve, give the salsa a gentle stir. Garnish with extra cilantro or lime wedges if desired. Serve chilled and enjoy!

Nutrition Facts

This Cucumber Avocado Salsa is not only delicious but also packed with nutrients. Here’s an approximate nutritional breakdown per serving (based on 6 servings):

Serving Size: Approximately ½ cup
Calories: 120-150 kcal
Fat: 10-12g (Healthy Fats from Avocado)

Key Nutritional Benefits:

Healthy Fats: Avocados are rich in monounsaturated fats, which are beneficial for heart health.
Vitamins and Minerals: This salsa is a good source of Vitamin K, Vitamin C, potassium, and folate.
Fiber: High fiber content from avocado, cucumber, and onion aids digestion and promotes satiety.
Antioxidants: Ingredients like avocado, cilantro, and lime are rich in antioxidants, which help protect against cell damage.
Low in Calories: For a flavorful and satisfying side dish or appetizer, it’s relatively low in calories.

Note: Nutritional values are estimates and can vary based on specific ingredient measurements and avocado size.

Preparation Time

The beauty of this Cucumber Avocado Salsa lies in its speed and simplicity.

Prep Time: 15-20 minutes

This includes washing and chopping all the vegetables, mincing the garlic and jalapeño, and juicing the limes. The actual chopping and mixing process is very quick.

Chill Time: 15-20 minutes (Recommended)

While not strictly necessary, chilling the salsa for at least 15-20 minutes allows the flavors to meld and deepen, enhancing the overall taste. It also makes the salsa more refreshing, especially on a warm day.

Total Time: 30-40 minutes

From start to finish, you can have a delicious and fresh Cucumber Avocado Salsa ready to enjoy in under 40 minutes. This makes it a perfect choice for a quick appetizer, side dish, or snack, even on busy weeknights. The minimal prep time and maximum flavor payoff are what make this recipe so appealing!

How to Serve Cucumber Avocado Salsa

This versatile Cucumber Avocado Salsa can be served in a multitude of ways, making it a fantastic addition to various meals and occasions. Here are some delicious serving suggestions:

With Tortilla Chips: The most classic and perhaps the most popular way to enjoy this salsa is as a dip with tortilla chips. Choose your favorite kind – blue corn, yellow corn, or even flavored chips. The crunchy chips perfectly complement the fresh, chunky salsa. This makes a fantastic appetizer for parties or a casual snack.
As a Topping for Tacos and Burritos: Elevate your tacos and burritos by spooning a generous amount of Cucumber Avocado Salsa on top. It adds a burst of freshness and coolness that balances the richness of meats, beans, or other fillings. It pairs especially well with fish tacos, shrimp tacos, chicken tacos, and vegetarian tacos.
With Grilled Meats and Fish: Serve this salsa alongside grilled chicken, steak, pork, or fish. The bright, zesty flavors cut through the richness of grilled proteins and provide a refreshing contrast. It’s particularly delicious with grilled salmon, halibut, or chicken breasts. Imagine it spooned over a perfectly grilled piece of steak – the combination is divine!
On Nachos: Take your nachos to the next level by adding Cucumber Avocado Salsa. Layer it over your cheese-covered chips along with other nacho toppings like beans, sour cream, and pickled jalapeños. The fresh salsa adds a vibrant, healthy element to the often-heavy nachos.
With Quesadillas: Serve a side of Cucumber Avocado Salsa with quesadillas for dipping. The coolness of the salsa complements the warm, cheesy quesadillas beautifully. It works with both cheese quesadillas and quesadillas filled with meat or vegetables.
As a Salad Topping: Add a scoop of Cucumber Avocado Salsa to your green salads to boost flavor and texture. It works especially well with salads that include grilled chicken, shrimp, or black beans. It can also act as a light and flavorful dressing when mixed into the salad.
On Toast or Crackers: For a light lunch or snack, spread some cream cheese or hummus on toast or crackers and top with a spoonful of Cucumber Avocado Salsa. This makes a simple yet satisfying and flavorful bite.
With Eggs: Enhance your breakfast or brunch by serving Cucumber Avocado Salsa with scrambled eggs, omelets, or huevos rancheros. The fresh salsa adds a vibrant touch and cuts through the richness of the eggs.
As a Side Dish for Mexican or Southwestern Meals: Serve it alongside any Mexican or Southwestern-inspired meal, such as enchiladas, fajitas, or chili. It acts as a refreshing and flavorful side that complements the richer, spicier dishes.
In Bowls: Create vibrant and healthy bowls by using Cucumber Avocado Salsa as a key component. Combine it with quinoa, rice, black beans, grilled vegetables, and your protein of choice for a complete and nutritious meal.

Additional Tips for the Best Cucumber Avocado Salsa

To ensure your Cucumber Avocado Salsa is absolutely perfect every time, here are some helpful tips and tricks:

Use Ripe but Firm Avocados: The key to creamy yet chunky salsa is using avocados that are ripe but not overly soft. They should yield slightly to gentle pressure. Overripe avocados will become mushy and won’t hold their shape well in the salsa. If your avocados are a bit underripe, you can ripen them faster by placing them in a paper bag with a banana or apple for a day or two.
Don’t Over-Mix: When combining the ingredients, gently toss them together. Overmixing can make the avocado mushy and the salsa lose its desired chunky texture. A light hand is best to maintain the integrity of each ingredient.
Taste and Adjust Seasoning: Seasoning is crucial for bringing out the best flavors in the salsa. Start with the recommended amount of salt and pepper, then taste and adjust as needed. Don’t be afraid to add more lime juice for extra tang, more salt to enhance the overall flavor, or more jalapeño for added heat. Taste as you go and tailor it to your preferences.
Make it Ahead (with a Trick): While Cucumber Avocado Salsa is best enjoyed fresh, you can prepare it a few hours in advance. To prevent the avocado from browning, toss the diced avocado with lime juice immediately after cutting it. Then, assemble the rest of the salsa ingredients and gently combine just before serving. Pressing plastic wrap directly onto the surface of the salsa and storing it in the refrigerator can also help minimize browning.
Spice it Up or Tone it Down: Adjust the amount of jalapeño to control the spice level. For a milder salsa, remove all seeds and membranes from the jalapeño or use a milder pepper like poblano. For a spicier kick, leave some seeds in or add a pinch of cayenne pepper or a dash of hot sauce. You can also experiment with different types of chili peppers for varying heat levels and flavor profiles.
Add Other Vegetables: Feel free to customize your salsa by adding other fresh vegetables. Diced bell peppers (red, yellow, or orange) add sweetness and crunch. Corn kernels (fresh or grilled) bring a summery sweetness. Cherry tomatoes, halved or quartered, add juiciness and acidity. Get creative and experiment with your favorite vegetables.
Enhance the Flavor with Herbs and Spices: While cilantro is classic, you can experiment with other fresh herbs. Try adding chopped parsley, mint, or even a touch of oregano for different flavor profiles. A pinch of cumin or smoked paprika can add a warm, smoky note to the salsa.
Serve at the Right Temperature: Cucumber Avocado Salsa is best served chilled or at room temperature. Avoid serving it too cold straight from the refrigerator, as this can dull the flavors. Allow it to sit at room temperature for about 10-15 minutes before serving to let the flavors fully bloom. Especially on a hot day, slightly chilled is perfect for a refreshing bite.

Frequently Asked Questions (FAQ) about Cucumber Avocado Salsa

Here are some frequently asked questions about Cucumber Avocado Salsa to help you make and enjoy this delicious recipe to the fullest:

Q1: Can I make Cucumber Avocado Salsa ahead of time?

A: While Cucumber Avocado Salsa is best enjoyed fresh, you can prepare it a few hours in advance. The avocado tends to oxidize and brown over time. To minimize browning, toss the diced avocado with lime juice immediately after cutting and store the salsa in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface. It’s best consumed within 4-6 hours for optimal freshness and color.

Q2: How do I prevent my avocado from browning in the salsa?

A: Lime juice is your best friend when it comes to preventing avocado browning. The acidity in lime juice slows down oxidation. Make sure to toss the diced avocado with lime juice as soon as you cut it. Storing the salsa in an airtight container in the refrigerator with plastic wrap pressed onto the surface also helps limit air exposure and browning.

Q3: Can I use regular cucumbers instead of English cucumbers?

A: Yes, you can use regular cucumbers, but English cucumbers are preferred because they have fewer seeds and thinner skin, resulting in a less watery salsa. If using regular cucumbers, you might want to peel them and remove the seeds before dicing to prevent the salsa from becoming too watery.

Q4: I don’t like cilantro. What can I substitute?

A: If you are not a fan of cilantro, you can substitute it with fresh parsley or flat-leaf parsley. Parsley has a milder, slightly peppery flavor that can work well in this salsa. You can also try using a combination of parsley and a small amount of mint for a refreshing twist.

Q5: How spicy is this salsa? Can I make it milder or spicier?

A: The spice level of this salsa depends on the amount of jalapeño used and whether the seeds and membranes are removed. As written, with one jalapeño seeded and minced, it has a mild to medium heat. To make it milder, use less jalapeño or omit it entirely. For a spicier salsa, use more jalapeño, leave some seeds and membranes in, or add a hotter pepper like serrano or a pinch of cayenne pepper.

Q6: Can I freeze Cucumber Avocado Salsa?

A: Freezing is not recommended for Cucumber Avocado Salsa. The avocado will become mushy and watery when thawed, and the fresh vegetables will lose their crisp texture. This salsa is best made fresh and enjoyed within a day or two.

Q7: What are some variations I can try with this recipe?

A: There are many delicious variations you can try! Consider adding:

Fruit: Diced mango, pineapple, or peaches for a sweeter, tropical salsa.
Corn: Grilled or roasted corn kernels for a summery flavor and added texture.
Black Beans or Corn: For a heartier salsa, add cooked black beans or corn.
Tomatoes: Diced tomatoes (Roma or cherry tomatoes) for a more traditional salsa feel.
Different Herbs: Try adding mint, oregano, or dill for unique flavor profiles.
Roasted Vegetables: Roasted bell peppers or poblano peppers can add a smoky depth.

Q8: How long will Cucumber Avocado Salsa last in the refrigerator?

A: Cucumber Avocado Salsa is best enjoyed fresh, ideally within the first few hours of making it. It can be stored in an airtight container in the refrigerator for up to a day. However, the avocado may start to brown and the vegetables may lose some of their crispness over time. The flavor is best when consumed within 24 hours. After that, the quality will start to decline.

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