This Cucumber Avocado Salad with just 4 Weight Watchers points is one of the best summer salad recipes you can make, especially if you’re a fan of avocado! This Weight Watchers side dish is full of zesty and bright flavors, thanks to the homemade lime dressing that perfectly coats creamy avocado, crisp cucumber, tangy red onion, and plump cherry tomatoes.

The dressing has many herbs, such as fresh cilantro, dried thyme, and dried oregano, accompanied by a hint of honey to bring sweetness and balance the citrusy lime juice. With its bright flavor and light nature, this is a great summer side dish to accompany turkey burgers, grilled chicken breast, sandwiches, and wraps.

The best part is that there is no cooking involved in this easy cucumber salad; it comes together in just 15 minutes. The only prep involved is chopping the ingredients and making the dressing! Perfect for beginner cooks or busy families.

Close up of avocado cucumber salad
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Why You Should Try This Recipe

  • It’s a perfect side dish to complete your meal. Whether you are barbecuing meat outside or staying in and making a light lunch, this healthy salad recipe can help complete your meal.
  • It’s made with fresh, whole ingredients. This recipe is the real deal! It doesn’t include preservatives or unnecessary ingredients. It is made with fresh fruits and vegetables, herbs, and some pure honey.
  • So incredibly quick to put together! Despite the low effort required for the recipe, the results are extraordinary. The combination of creamy avocado and the zingy lime will have your tastebuds tingling.

Recipe Overview

  • Serving Size: ½ cup (171g)
  • Number of Servings: 8
  • Time to Prep: 15 minutes
  • WW Points: 4 points (to view this recipe in the Weight Watchers app, click here. WW login required)

Ingredients Needed for Cucumber Tomato Avocado Salad

  • 1 large or 2 medium Cucumber, chopped
  • 3 medium Avocado, chopped
  • ⅓ cup Cherry or grape tomatoes, quartered
  • ¼ large Red onion, sliced or diced

Cilantro Lime Dressing

  • 1 tbsp Fresh cilantro, finely chopped
  • 2 tsp Honey
  • 5 tbsp Lime juice (I used the juice of 2 limes)
  • Lime zest from 1-2 limes, depending on preference
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried thyme
  • ½ tsp Dried oregano
Measured ingredients for salad with cucumbers and avocado

Instructions for making easy Cucumber Avocado Salad

  1. As preparation, extract the juice from 2 medium limes, about 5 tablespoons of juice. Use the zest from both or just one.
  2. Mix all dressing ingredients with a whisk until everything is evenly dispersed.
  3. Chop all necessary salad ingredients, making sure to chop the avocados last. You don’t want to chop them first because they will begin to oxidize.
Chopped salad ingredients and dressing

4. Combine the dressing with the salad ingredients in a large bowl, gently folding the mixture with a wooden spoon or spatula. Use careful motions to avoid accidentally mashing the avocado. Adjust salt and pepper as needed.

5. Serve immediately, or cover the bowl and place it in the fridge until serving. This salad is best enjoyed on the same day!

Mixed avocado cucumber salad

Variations and Substitutions

Since avocado pairs with many different foods, there are many ways to modify avocado salad recipes, like this avocado tomato cucumber salad! Here are a few ideas:

  • To lower the points, you can use less avocado and more cucumber. You’ll need to adjust it in the Weight Watchers recipe builder to determine the points amount depending on how much avocado you end up using.
  • Add More Protein: Make a chicken avocado salad or a shrimp avocado salad! This will make the salad heartier. I suggest using cubed or shredded boneless skinless chicken breast. Make sure the shrimp or chicken is entirely cooked and cooled before adding it to the salad. For a vegetarian protein boost, you can add chickpeas to your tomato avocado salad.
  • Make a Creamy Dressing: Add Greek yogurt to the dressing to make it creamier. As long as you use nonfat plain Greek yogurt, it won’t add any points.
  • Corn Avocado Salad: Use canned corn or cook fresh or frozen corn and allow it to cool before adding it to the salad. The corn will add flavor and a nice juicy texture. It also pairs well with the dressing!

Tips and Tricks for Making Cucumber Avocado Salad

  • When assembling the salad, make sure to cut the avocados last. You don’t want them to turn brown before you have the chance to toss them with the lime juice, which slows the oxidization.
  • This salad is best served the same day! Overnight, the avocado gets much softer. You can always cut the recipe in half if you don’t think you can eat it all in one day.
  • If you choose to serve this as a side dish for lunch or dinner, you can prep it in the morning. Just make sure to refrigerate and cover it until serving.
  • Make sure to use fresh, ripe avocado. You don’t want them to be overly ripe and mushy; they should hold their shape when you cut slices. Moreover, they will be too firm and almost bitter if they’re not quite ripe yet. To check if the avocado is ready, you can gently squeeze it, and there should be some give.
  • It’s up to you whether you want to cut the avocado and cucumber into bite-sized or smaller pieces. The onions and cherry tomatoes are best cut smaller than the main ingredients as they are just complementary components.

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Cucumber Avocado Salad

Servings: 8 people
Prep: 15 minutes
Cucumber Avocado salad in a bowl
Zesty cucumber salad with avocados and a homemade lime dressing.

Ingredients 

  • 1 large or 2 medium Cucumber, chopped
  • 3 medium Avocado, diced
  • cup Cherry or grape tomatoes, quartered
  • ¼ large Red onion, sliced or diced

Cilantro Lime Dressing

  • 1 tbsp Fresh cilantro, finely chopped
  • 2 tsp Honey
  • 5 tbsp Lime juice, I used the juice of 2 limes
  • Lime zest from 1-2 limes, depending on preference
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Dried thyme
  • ½ tsp Dried oregano

Instructions 

  • As preparation, extract the juice from 2 medium limes, about 5 tablespoons of juice. Use the zest from both or just one.
  • Mix all dressing ingredients with a whisk until everything is evenly dispersed.
  • Chop all necessary salad ingredients, making sure to chop the avocados last. You don't want to chop them first because they will begin to oxidize.
  • Combine the dressing with the salad ingredients in a large bowl, gently folding the mixture with a wooden spoon or spatula. Use careful motions to avoid accidentally mashing the avocado. Adjust salt and pepper as needed.
  • Serve immediately, or cover the bowl and place it in the fridge until serving. It is best enjoyed on the same day!

Notes

4 WW points per 1/2 cup serving

Nutrition

Serving: 171gCalories: 163kcalCarbohydrates: 14gProtein: 2.5gFat: 13gSaturated Fat: 1.9gSodium: 351mgPotassium: 523mgFiber: 6.6gSugar: 3.9gCalcium: 29mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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