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Cucumber Avocado Salad

Cucumber Avocado Salad

Cucumber Avocado Salad with sumac-marinated shallots, toasted sesame seeds, and fresh dill. This easy cucumber salad comes together in just 20 minutes and is both vegan and gluten free. Enjoy as a refreshing side dish for all your warmer weather meals.
Course Salad/Side Dish
Cuisine middle eastern
Diet Gluten Free, Vegan
Prep Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 120kcal


  • Small skillet
  • Mixing bowls


  • 1 medium shallot, thinly sliced (about 1/3 cup)
  • 3 Tbsp. rice vinegar
  • 2 tsp. ground sumac
  • 1 tsp. kosher salt, divided
  • 2 scant Tbsp. sesame seeds
  • 1 lb. cucumbers (English/Hot House or Persian, ideally), cut into bite-sized chunks
  • 1 medium ripe avocado, cut into small pieces, or thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 1/3 cup fresh dill, roughly chopped


  • Combine shallots, rice vinegar, sumac, and 1/4 tsp. salt in a small bowl. Massage sumac into shallots, and let sit for a minimum of 20 minutes, or up to 3 hours.
  • Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, or until lightly browned and aromatic. Stir often and watch closely to make sure they do not burn. Set aside.
  • Arrange cucumber and avocado chunks on a large plate or serving platter. Season with remaining 3/4 tsp. salt, and drizzle with olive oil. Scatter shallots and residual rice vinegar over cucumber and avocado chunks, and garnish with toasted sesame seeds and fresh dill. 


Make-Ahead: The shallots can be marinated up to 3 hours in advance. You can also chop the cucumbers a few hours ahead, and keep them refrigerated until ready to use.
Store: This salad does not hold up super well for leftovers, and is best eaten a few hours after making.


Serving: 0.6cup | Calories: 120kcal | Carbohydrates: 6.5g | Protein: 2g | Fat: 10g | Saturated Fat: 0.5g | Sodium: 390mg | Fiber: 2.5g | Sugar: 2g