Gaby’s Cucumber Salad
Gaby's cucumber salad recipe is the best cucumber salad I've ever had! It's made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing.
Updated by Kathryne Taylor on September 3, 2024
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Let’s clear up a few things about this cucumber salad. First of all, it’s Gaby’s Mom’s recipe, but we’re calling it Gaby’s for short.
Second, it’s the most delicious cucumber salad I’ve ever met. Somehow, crisp cucumber, creamy avocado and a super basic balsamic dressing create a stellar cucumber salad.
This recipe comes from Gaby Dalkin’s new cookbook, What’s Gaby Cooking: Everyday California Recipes. Perhaps you know Gaby’s blog, which has the same name. I’m always admiring Gaby’s simple, colorful, fresh-from-the-farmers’-market recipes.
The Best Cucumber Salad Recipe
Here’s what Gaby says about this salad: “My mom made this salad just about every night when I was growing up. It was so yummy that I’d eat half the bowl before we even sat down for dinner, even though I’d get yelled at for not saving any for my dad and sister… Now it’s my go-to side salad, and my husband eats half of it before we sit down for dinner.”
Here’s what I have to say about this salad: I’ve demolished this cucumber salad all on my own in one sitting. I want to plant Persian cucumbers in my garden so I can eat cucumber salad all summer long. I’d grow an avocado tree if I could—well, I’d grow an avocado tree for many reasons. Anyway, it’s that good.
Watch How to Make Gaby’s Cucumber Salad
Cucumber Salad Tips
- I found Persian cucumbers at Trader Joe’s. They’re smaller in diameter, extra-crisp, and less seedy and watery than regular old cucumbers. If you can’t find them, opt for English cucumbers, which are similar in texture.
- Don’t overdo the garlic in this recipe, or it will overwhelm the other flavors (speaking from experience here). Two small-to-medium cloves or one large clove will be just right.
- No need to bust out your thick, expensive balsamic vinegar for this recipe. Regular balsamic will do great.
- This recipe is best served immediately, since the avocado browns over time. However, if you toss it well, you can refrigerate leftovers for a few hours.
- Gaby suggested tossing in arugula and cherry tomatoes, if you want this salad to go further. I added a chopped radish mostly for color, honestly, but it’s also nice and springy.
I got so excited about this salad that I made a couple more of her simple side dishes from her book the other night, her charred sugar snap peas and Omi’s haricots verts salad. They were both so easy and so tasty.
I’m dying to make her Cobb salads for all seasons, poblano scallion queso and green rice burrito bowl. The book isn’t vegetarian, but I found lots of recipes to make in there.
If you’re looking for fresh recipes to make on the grill this summer and appealing fresh comfort food, I think you’ll really enjoy What’s Gaby Cooking.
Gaby’s Cucumber Salad
Gaby’s cucumber salad recipe is the best cucumber salad I’ve ever had! It’s made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 4 servings.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 small-to-medium cloves garlic, pressed or minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ripe avocado, pitted and sliced or diced
- 4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced
- Optional additions: 1 to 2 cups arugula, ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishes
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
- Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.
Notes
Recipe adapted just a tiny bit from What’s Gaby Cooking by Gaby Dalkin.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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BEST salad E V E R! cannot explain how much I loved this salad. which is weird bc the ingredients seem ordinary. Eating this daily for foreseeable future lol cheers from down under, great recipe
Hooray! I’m glad you loved it, Spencer.
Remarkably yummy yet so simple. I think the combo of the crunchy cucumbers and creamy avocado lead my hubby to declare it was the best salad ever.
Thank you for your review, Heather!
I couldn’t agree more. I thought it would taste like other cucumber salads I’ve made. Nope! This is the BEST I’ve tried. It must be the perfect amounts and combinations of ingredients. I will make this all summer long. Thank you!!!
Make this today and beyond belief this was the best cucumber salad that I’ve ever made. Thank you for this recipe.
You’re welcome, Charlene! Thank you for your review.
Loved it. Easy.Light.
Great to hear, Patti!
I understand salt and pepper should be to taste, but can you please tell me how much pepper and salt and what kind of salt that you use that makes it so delicious? I would then adjust, but I want to start with the ‘sure thing!’Thanks.
Hi Mary, to taste means what you prefer. I would start will a small amount, then adjust from there.
The avocado and cucumber combination nevers fails to please :)
I substituted half sesame / half neutral oil to the olive oil, and used fresh garlic as it’s in season here (and less strong than the regular dry one). It was very good indeed and every generation loved it.
Thank you for sharing how you made this, Marion!
Just made it and it’s delicious.
Where can I find the recipe for “ Omi’s haricots verts salad”?
Is this the recipe you are looking for? Best Ever Green Beans
A new favorite! Tastes delish! Perfect for company too, ez to make and its harvest time! Served with walleye and baby red potatoes. Crowd pleaser!
reat to hear, Deb!
This cucumber salad recipe looks absolutely refreshing and perfect for summer! I love how easy it is to make, and the combination of avocado with cucumbers sounds delicious. thank you for sharing!
Happy to hear you enjoyed it, Aneel!