Avocado Cucumber Salsa {Fresh & Ready in 5 Minutes!}

Avocado Cucumber Salsa is a refreshing blend of chopped Persian cucumbers, creamy avocado, jalapeño, fresh cilantro, lime juice, olive oil, and spices. It comes together in 5 minutes and is perfect as a dip or topping!

75 CAL 7g CARBS 5g FAT 1g PROTEIN 2

Before You Get Started

Here are a few tips to help you get the best results when making Avocado Cucumber Salsa:

Choose firm produce: Use Persian cucumbers for their crunch and minimal seeds, and pick a just-ripe avocado that's firm enough to dice without turning to mush.
Prep just before serving: This salsa is best eaten fresh. If you need to make it ahead, prep everything except the avocado and mix it in at the last minute.
Spice control: The jalapeño is optional and easily customizable. Remove the seeds for a milder heat or leave them in for more kick.

Overhead view of diced cucumbers in a white bowl surrounded by ingredients for avocado cucumber salsa, including red onion, jalapeño, cilantro, garlic, lemon, avocado, spices, olive oil, and salt on a light surface.

How to Make Avocado Cucumber Salsa

Making avocado cucumber salsa is so easy! Here's a quick rundown:

1. Chop Your Veggies

Dice the cucumbers, avocado, cilantro, red onion, and jalapeño (if using).

2. Toss with Flavor

Add lime juice, olive oil, honey (optional), garlic powder, cumin, salt, and pepper.

3. Mix and Taste

Gently stir everything together, then taste and adjust the seasoning or acidity if needed.

Variations and Substitutions

This salsa is super versatile and works with what you've got on hand! Here are some easy variations and swaps:

Add a kick: Keep the jalapeño seeds in, or swap for a serrano pepper for more heat.
Cool it down: Leave out the jalapeño and use green onion for a milder version.
Add more crunch: Toss in diced bell pepper, halved cherry tomatoes, or jicama for added texture.
Make it a meal: Add canned black beans, Garlic Grilled Shrimp, or shredded rotisserie chicken for a heartier version.
Brighten it up: Add a little lime zest or a splash of rice vinegar for extra zing.
Sweeten naturally: If your cucumbers are super fresh, you might not need the honey at all. Taste it first!

Overhead view of avocado cucumber salsa in a white bowl with a spoon, surrounded by lemon, garlic, olive oil, salt, and fresh cilantro on a light surface.

How to Use Cucumber Avocado Salsa

This versatile salsa is perfect for using however you like! Here are some of our favorites:

As a topping for Grilled Salmon With Honey & Lime, Grilled Steak Fajita Salad, and Easy Grilled Chicken Breast.
Scooped up with Baked Tortilla Chips or Microwave Veggie Chips.
Dolloped onto Steak Tacos, Shrimp Tacos, or Chicken Street Tacos.
Swap the hummus for this salsa in these Hummus Vegetable Wraps or spread it onto a Turkey BLT Wrap for a fresh twist.

How to Store and Make Ahead

Keep your avocado cucumber salsa fresh with these tips:

Store: Keep salsa in an airtight container in the fridge for up to 2 days. The lime juice helps prevent the avocado from browning quickly.
Make ahead: Prep and mix everything except the avocado, then stir it in right before serving.
Leftovers: Spoon it over Mexican Scrambled Eggs, spread it onto toasted Two-Ingredient English Muffins, or dollop it on Breakfast Tacos for a fresh take on breakfast!

Frequently Asked Questions

Here are some of the most commonly asked questions about avocado cucumber salsa:

Can I use regular cucumbers instead of Persian cucumbers?

Yes, but with a few adjustments. If using English or garden cucumbers, slice them in half and scoop out the seeds to prevent excess water. Persian cucumbers are preferred because they're seedless, extra crisp, and less watery, which keeps the salsa from turning soggy.

How long should I let the salsa sit before serving?

Letting the salsa chill in the fridge for 15–30 minutes allows the flavors to blend and mellow. This short rest time also helps the lime juice penetrate the cucumbers and onion, enhancing the overall flavor without making the avocado mushy.

How do I keep the avocado from browning?

The lime juice in the salsa helps slow down oxidation, but it's best eaten within a few hours. If making ahead, mix everything except the avocado and store it in the fridge. Stir in the chopped avocado just before serving to keep it fresh and vibrant.

Can I double the recipe for a party or gathering?

Absolutely! Just be sure to use a large enough mixing bowl and adjust seasoning (especially lime juice and salt) to taste. Keep in mind that avocado oxidizes quickly, so if you're prepping a few hours in advance, add the avocado right before serving for the best texture and color.

Avocado Cucumber Salsa