Crunchy cucumber, creamy avocado, and zesty sumac combine in a salad that’s as vibrant in flavor as it is in color. This Cucumber and Avocado Salad with Sumac Recipe is a fresh and easy crowd-pleaser you’ll want to keep in your summer rotation.

A white round plate filled with a fresh salad, showing chunks of light green avocado with creamy texture, mixed with bright green cucumber pieces that have a crisp look, and thin slices of purple-red onions scattered on top. Small green dill sprigs are spread around the salad, adding a feathery texture, and the whole dish is lightly sprinkled with beige sesame seeds and reddish spice flakes. A silver spoon is placed on the right side of the plate, resting on the salad. The plate sits on a white marbled surface with a small bowl of sesame seeds visible in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber and Avocado Salad with Sumac Recipe
Top Tip
How to Serve Cucumber and Avocado Salad with Sumac Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber and Avocado Salad with Sumac Recipe

Why You'll Love This Recipe

This salad is one of those happy accidents that turned into a favorite because of its balance. The sumac-marinated shallots add a tangy punch that contrasts beautifully with the buttery avocado and crisp cucumber. I enjoy making this salad when I want something light but still exciting on my plate.

Bright & Tangy: Sumac gives a lemony tartness that’s fresh and surprising.
Textural Delight: Creamy avocado, crunchy cucumbers, and toasted sesame seeds keep every bite interesting.
Quick Prep: It comes together in about 20 minutes — perfect for last-minute gatherings.
Vegan & Gluten-Free: A healthy side dish that fits many dietary needs without fuss.

Ingredients & Why They Work

Each ingredient in this Cucumber and Avocado Salad with Sumac Recipe plays a starring role. The cucumbers keep things fresh and hydrating, while the avocado lends a creamy richness. Sumac and marinated shallots add zesty layers, and sesame seeds bring a toasty crunch. Pro tip: picking ripe but firm avocados and crisp cucumbers makes a big difference here.

Flat lay of a medium shallot sliced into thin rings on a simple white ceramic plate, a small white bowl filled with bright red ground sumac powder, a small white bowl with translucent rice vinegar, a small white bowl holding coarse kosher salt crystals, a small white bowl containing lightly toasted golden sesame seeds, fresh English cucumbers cut into bite-sized chunks arranged neatly on a white ceramic dish, a medium ripe avocado sliced into small pieces on a separate white ceramic plate, a small white bowl with extra-virgin olive oil glistening, and a few sprigs of fresh dill with bright green feathery leaves placed delicately beside them, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shallot: Thinly sliced and marinated, it mellows out and adds a lovely tang.
Rice Vinegar: Adds mild acidity to balance the creaminess.
Sumac: A tangy, lemony spice that brightens the salad uniquely.
Kosher Salt: Enhances all the flavors without overpowering.
Sesame Seeds: Toast them just right for that nutty aroma and crunch.
Cucumbers: English or Persian cucumbers work best for their thin skins and tenderness.
Avocado: Choose ripe but firm so it holds up when mixed.
Extra-Virgin Olive Oil: Adds a smooth richness and pulls everything together.
Fresh Dill: Herbaceous notes that feel perfectly summery.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with herbs in this salad. Sometimes I swap dill for fresh mint or parsley for a different herbal twist. You can also experiment by adding thinly sliced radishes for a peppery crunch or sprinkle some toasted pine nuts instead of sesame seeds for another texture.

Variation: One summer, I tried adding pomegranate seeds for bursts of sweetness — it was a hit with my family!

Step-by-Step: How I Make Cucumber and Avocado Salad with Sumac Recipe

A beige round plate holds chopped pieces of green cucumber and sliced avocado. The cucumber pieces are roughly cut into thick chunks showing a shiny, crisp texture with bright green skin and light green inside. The avocado slices are fanned out and placed in small clusters on top of the cucumber, showing smooth pale green flesh with a soft texture. The plate sits on a white marbled surface with soft light coming from above. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Shallots with Sumac

Start by thinly slicing your shallot and mixing it with rice vinegar, sumac, and a pinch of salt. Use your hands to gently massage the spice into the shallots—this helps release their flavor and softens their bite. Let them sit for at least 20 minutes; I usually prep this first so the shallots have time to mellow and soak up all that tangy goodness.

Step 2: Toast the Sesame Seeds

While the shallots are marinating, toast the sesame seeds in a dry skillet over medium heat. Stir them often and keep a close eye—they can go from golden to burnt really fast. You'll know they're ready when you smell that nutty aroma and see a light brown color.

Step 3: Prepare the Cucumber and Avocado

Chuck the cucumbers into bite-sized pieces and slice the avocado into chunks or thin slices. Make sure your avocado is ripe but still firm, so it doesn't turn mushy when tossed. Arrange these together on a large platter so the salad looks inviting and vibrant.

Step 4: Season and Assemble

Sprinkle the cucumber and avocado with the remaining kosher salt and drizzle generously with extra-virgin olive oil. Spoon over your marinated shallots along with any leftover rice vinegar. Finish with the toasted sesame seeds and fresh dill scattered on top. Give it a gentle toss just before serving to evenly combine the flavors.

Top Tip

From my experience, the magic in this Cucumber and Avocado Salad with Sumac Recipe is all in the marinated shallots and the toasted sesame seeds. Neither should be rushed!

Marinate Shallots Properly: Letting the shallots sit with sumac and vinegar softens their sharpness and infuses the salad with that signature tang.
Watch Sesame Seeds Closely: They can turn from perfectly golden to burnt within seconds, so keep the heat moderate and stir constantly.
Firm Avocados Work Best: Too ripe and the avocado will get mushy, messing with the salad’s texture.
Don’t Dress Too Early: Wait until just before serving to toss everything so the avocado stays fresh and vibrant.

How to Serve Cucumber and Avocado Salad with Sumac Recipe

cucumber and avocado - Serving Suggestion

Garnishes

I usually sprinkle extra fresh dill on top for a pop of color and herbal brightness. Sometimes, I add a few lemon zest shavings for an uplifting aroma. A light drizzle of good olive oil just before serving is my finishing touch.

Side Dishes

This salad pairs beautifully with grilled chicken or fish when I want a light meal. For vegetarian options, it’s great alongside quinoa or a hearty lentil pilaf. It also balances spicy dishes with its cooling, fresh flavors.

Creative Ways to Present

For a dinner party, I like layering the salad in clear glass bowls so guests can see all the colorful layers—it's almost too pretty to eat! You can also serve it in avocado halves for a charming presentation that’s perfect for summer brunches.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, but I recommend eating them within a day. The avocado can brown and the cucumbers lose their crispness if kept too long. If you spot any browning avocado, a quick squeeze of lemon juice can help refresh it before serving.

Freezing

This salad doesn’t freeze well because the avocado and cucumber both become mushy when thawed. I usually just make it fresh to enjoy at its best.

Reheating

No reheating needed here! This salad is best served chilled or at room temperature. Just give it a gentle toss before serving if anything has settled.

Frequently Asked Questions:

Can I use regular vinegar instead of rice vinegar?

Rice vinegar has a mild and slightly sweet flavor that complements the salad well. If you don’t have it, white wine vinegar is a good substitute. Avoid harsh vinegars like distilled white vinegar, as they can overpower the flavors.

What exactly is sumac and where can I find it?

Sumac is a tangy Middle Eastern spice made from dried and ground red berries. It adds a lemony brightness without acidity. You can find it in most specialty spice shops, Middle Eastern groceries, or online. It’s a versatile spice worth keeping on hand!

Can I prepare parts of this salad ahead of time?

Yes! You can marinate the shallots up to 3 hours ahead, which actually helps deepen the flavor. Toast the sesame seeds ahead and store them in an airtight container. However, cut the avocado and toss it with the other ingredients just before serving to avoid browning.

Is this salad suitable for people with dietary restrictions?

Absolutely. This Cucumber and Avocado Salad with Sumac Recipe is naturally vegan, gluten-free, and dairy-free. Always check the labels on spices and vinegars to confirm they meet specific dietary needs, but generally this salad is allergy-friendly and light.

Final Thoughts

This Cucumber and Avocado Salad with Sumac Recipe is one of my go-to dishes when I want fresh, bright, and fuss-free food that feels a little special. It’s refreshing but satisfying and always earns compliments at the table. I hope you’ll find it as easy and delicious as I do — it’s a real winner to keep handy for sharing with friends or savoring on your own.