Smashed Cucumber Avocado Salad (Creamy & Crunchy)

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This smashed cucumber avocado salad is fresh, crunchy, creamy, and loaded with bright flavor. The cucumbers are smashed for extra texture so they grab onto the lime-chili dressing, then shaken in a large jar with onion and herbs for an easy, mess-free mix. Add avocado at the end so it stays creamy and intact.

Ingredients

Salad

• 2 large ripe avocados, cut into quarters, then sliced into 1 cm / 0.4-inch slices

• 3 cucumbers (about 17 cm / 7 inches each)

• 1/4 red onion, thinly sliced

• 2 tbsp fresh dill, finely chopped (optional, but recommended)

• 2 tbsp fresh cilantro (coriander) leaves, roughly chopped (optional, but recommended)

• 1 to 2 tsp black sesame seeds (for finishing)

Dressing

• 3 tbsp extra virgin olive oil

• 3 tbsp lime juice (or lemon juice), plus more to taste

• 1/2 to 1 tsp chili oil (adjust to heat preference)

• 1/4 tsp black pepper

• 3/4 tsp kosher salt

Instructions

1) Smash the cucumbers (this is the whole point)

Wash cucumbers and trim the ends.

Lay one cucumber on a cutting board and smash it gently with the flat side of a big knife (or a rolling pin) until it splits and cracks. You want it broken and textured, not flattened.

Cut into bite-sized pieces (about 2–3 cm / 1 inch). Repeat with the rest.

2) Shake the dressing in a large jar

Use a large jar with a tight lid (big enough for everything).

Add to the jar:

• olive oil

• lime juice

• chili oil

• black pepper

• salt

Close the lid and shake hard for 10–15 seconds until it looks blended.

3) Add the salad ingredients and shake again

Add to the jar:

• smashed cucumbers

• red onion

• dill + cilantro (if using)

Close and shake until the cucumbers are glossy and coated.

4) Add avocado and shake gently (so it stays chunky)

Add the sliced avocado to the jar.

Close the lid and shake gently — think slow flips and soft shakes, 6–10 seconds total. The goal is to coat the avocado without smashing it.

5) Finish with black sesame

Pour into a bowl (or serve straight from the jar).

Sprinkle with black sesame seeds and taste. Add a squeeze more lime or a pinch of salt if it needs a final pop.

If you’re the type who says “I’ll remember this,” you won’t. Save the image below to Pinterest.

Tips, Tricks & Variations

• Smash, don’t slice. A gentle smash is enough. You want cracks and rough edges so the dressing clings. If you completely flatten the cucumbers, they’ll go soft fast.

• Use a big jar (with headroom). The avocado needs room to tumble. If the jar is packed tight, the avocado gets squished instead of coated.

• Shake in two stages for the best texture.

  1. Shake cucumbers + onion + herbs with the dressing.

  2. Add avocado and do a gentle shake (slow flips, a few soft shakes).

• Pick the right avocado. Slightly firm-ripe works best. If it’s very soft, it’ll turn creamy when you shake (still tasty, just less “salad-y”).

• If your cucumbers are watery (big ones):

  • Either scoop out the seedy center, or

  • Toss with a pinch of salt and let sit 10 minutes, then drain before adding to the jar.
    Mini/Persian cucumbers usually don’t need this.

• Dial the heat your way. Chili oil varies a lot. Start with 1/2 tsp, taste after shaking, then add more if you want it hotter.

• Black sesame upgrade: Toast the sesame seeds in a dry pan for 30–60 seconds until fragrant. Cool, then sprinkle on top for a stronger nutty flavor.

• Want it more “meal-like”? Add one of these: shredded rotisserie chicken, canned tuna, chickpeas, or cooked shrimp.

Storage & Make-Ahead

• Best eaten fresh: This salad is at its crunchiest and prettiest in the first 30–60 minutes.

• Storing leftovers:

  • Keep in an airtight container in the fridge for up to 24 hours.

  • After that, the cucumbers soften and the avocado changes texture (still edible, just not as crisp).

• How to keep it nicer for later:

  • Shake the cucumbers/onion/herbs with dressing and refrigerate.

  • Add avocado and sesame right before serving.

• If it looks “watery” the next day: That’s normal (cucumbers release liquid). Drain a little, then add a squeeze of lime and a tiny pinch of salt to wake it back up.

Serving Ideas

• Serve as a side with grilled chicken, salmon, or kebabs.

• Scoop it up with pita chips or tortilla chips.

• Pile it onto toast (thick bread) for a fast lunch.

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