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!