Name: Cucumber Avocado Salad with Sumac and Dill Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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

There’s something incredibly fresh and satisfying about a simple salad done right. This Cucumber Avocado Salad with Sumac and Dill Recipe brings bright, tangy flavors together with creamy avocado and a hint of herbal freshness that makes it a standout every time I make it.

A white bowl filled with a fresh salad made of bright green avocado pieces and crisp cucumber chunks. The avocado is sliced thickly, showing its smooth, pale green flesh, while the cucumber slices are chunkier with dark green skin still on. Thin rings of purple-red pickled onions are spread evenly over the top. Sprigs of fresh green dill are scattered all around, adding light feathery texture. The salad is sprinkled with small beige sesame seeds and a fine dusting of red spices, creating a colorful and appetizing look. A silver spoon rests on the right side of the bowl. The bowl sits on a white marbled surface. 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 Avocado Salad with Sumac and Dill Recipe
Top Tip
How to Serve Cucumber Avocado Salad with Sumac and Dill Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Avocado Salad with Sumac and Dill Recipe

Why You'll Love This Recipe

This salad isn’t just good—it feels like a little celebration on your plate every time you eat it. The sumac-marinated shallots add a unique tartness that pairs beautifully with the creamy avocado and crisp cucumbers. It’s one of those recipes that’s quick to make but feels special enough for guests or weekday dinners alike.

Bright and Tangy Flavor Profile: The ground sumac brings a lemony zing that’s way more complex than just adding lemon juice.
Creamy Meets Crunchy: Smooth avocado paired with crisp cucumbers creates a perfect textural balance.
Quick and Easy: You can whip this up in under 30 minutes—perfect for busy days.
Vegan and Gluten-Free: Everyone can enjoy it, no tricky substitutions needed.

Ingredients & Why They Work

Each ingredient in the Cucumber Avocado Salad with Sumac and Dill Recipe has a role to play, creating a harmonious balance of flavors and textures. When you get good-quality produce, this salad really shines—especially the cucumbers and avocados.

Flat lay of a medium shallot thinly sliced in a simple white ceramic bowl, a small white bowl with bright red ground sumac, another small white bowl containing pale golden extra-virgin olive oil, a small white bowl filled with toasted light brown sesame seeds, fresh pale green cucumber chunks spilling slightly on a large white ceramic plate, ripe avocado pieces with creamy yellow-green flesh arranged neatly beside the cucumber, a small white bowl holding clear rice vinegar, and a bunch of fresh green dill sprigs loosely arranged, all ingredients fresh and natural, perfectly balanced and symmetrical, 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 to soak up the rice vinegar and sumac for that punchy, tangy bite.
Rice Vinegar: Gives a mild acidity that brightens the salad without overpowering.
Ground Sumac: Adds a lemony, slightly tart note that wakes up the shallots and complements the cucumbers beautifully.
Kosher Salt: Essential for seasoning and balancing flavors.
Sesame Seeds: Toasted for a subtle nutty crunch that adds depth.
Cucumbers: English or Persian cucumbers work best because they're crisp with fewer seeds.
Avocado: Adds creaminess and richness to balance the acidity.
Extra-Virgin Olive Oil: A fruity drizzle that rounds out the salad and gives it a silky finish.
Fresh Dill: Bright, herby notes that lift the whole dish.

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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 often tweak this recipe depending on what’s in my kitchen. It’s so flexible—you can easily swap or add ingredients to suit your mood or what you have on hand.

Add a Kick: When I want some heat, I sprinkle in a little thinly sliced fresh jalapeño or red chili flakes. It livens up the salad without stealing the show.
Herb Swap: If you don’t have dill, fresh parsley or cilantro can work beautifully for a different herbal note.
Protein Boost: For a more filling salad, toss in some toasted pine nuts or cooked chickpeas.
Seasonal Touch: Adding pomegranate seeds in the fall or summer berries in warmer months adds a sweet contrast that’s delicious.

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

A light beige round plate filled with chunks of fresh green cucumber and sliced avocado. The cucumbers are cut into thick wedge shapes showing their wet, pale green flesh, while the avocado pieces have soft, pale yellow-green flesh with neat, thin horizontal slices. The plate sits on a white marbled surface, creating a clean and fresh backdrop for the simple salad. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Shallots

The first step involves mixing thinly sliced shallots with rice vinegar, ground sumac, and a pinch of salt. I like to massage the sumac gently into the shallots—that really helps to bring out the vibrant lemony aroma. Leaving them to sit for at least 20 minutes or up to three hours softens the shallots and deepens their flavor. Don’t skip this part—it’s what makes the salad truly sing!

Step 2: Toast the Sesame Seeds

While the shallots marinate, I toast the sesame seeds in a dry skillet over medium heat. This only takes about 3 to 5 minutes, but keep your eyes on them—seeds can burn quickly. Stir often and smell for that toasty nuttiness. Once done, set them aside to cool. Toasted sesame seeds add a wonderful crunch and a subtly nutty flavor that works perfectly here.

Step 3: Prep the Cucumbers and Avocado

For the cucumbers, I prefer cutting English or Persian varieties into bite-sized chunks so they're easy to eat and maintain that crisp texture. The avocado should be ripe but firm; I dice it into small pieces or thin slices for nice creaminess that melts in your mouth.

Step 4: Assemble and Season

Arrange the cucumber and avocado on a large plate or serving dish. Sprinkle on the remaining kosher salt and drizzle with extra-virgin olive oil. Then scatter the sumac-marinated shallots with their vinegar over the top. Finally, sprinkle the toasted sesame seeds and fresh dill for that gorgeous finishing touch. I like to serve it right away to enjoy the freshest textures!

Top Tip

From making this salad dozens of times, I’ve learned some key tricks to get the flavors just right and textures perfect every time.

Sumac Massage: Rubbing the sumac into the shallots helps release its oils and brightens the flavor more than just sprinkling it on.
Watch Your Toasting: Sesame seeds go from toasted to burnt remarkably fast—stay close and stir often to avoid ruining the batch.
Don’t Overdo the Avocado: Use just ripe avocados; too soft and they’ll turn mushy, ruining the texture of your salad.
Salt Wisely: Salt in stages—part in the shallot marinade and part on the salad—to build layers of seasoning rather than all at once.

How to Serve Cucumber Avocado Salad with Sumac and Dill Recipe

cucumber avocado salad - Serving Suggestion

Garnishes

I usually finish this salad with extra fresh dill leaves for that lovely herbal pop. Some days, I add a sprinkle of chopped pistachios or toasted almonds for extra crunch and a nutty contrast that I adore. A few edible flowers also make this salad look stunning when you want to impress.

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or lamb if you want a heartier meal. I often serve it alongside warm pita and hummus or a bowl of roasted chickpeas for an easy Mediterranean-inspired spread.

Creative Ways to Present

For special occasions, try layering the salad in glass jars for pretty individual servings. You can also stuff hollowed mini cucumbers with the salad mix to create bite-sized appetizers that are both cute and delicious!

Make Ahead and Storage

Storing Leftovers

This salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day. The avocado may brown a bit, so I recommend adding a squeeze of lemon juice before storing to help keep it fresh-looking.

Freezing

I don’t recommend freezing this salad because the cucumbers and avocado lose their texture when frozen. It’s really best enjoyed fresh.

Reheating

This salad is served cold or at room temperature, so there’s no reheating involved. Just bring leftovers out of the fridge and let them come to room temperature for 10-15 minutes before serving if they’ve chilled too much.

Frequently Asked Questions:

Can I use regular vinegar instead of rice vinegar in this salad?

Yes, you can use other mild vinegars like white wine vinegar or apple cider vinegar, but rice vinegar is preferred for its subtle sweetness and gentle acidity, which balances the sumac and avocado nicely.

What does sumac taste like, and can I substitute it?

Sumac has a tangy, lemony flavor that’s slightly fruity and less acidic than lemon juice. If you don’t have sumac, a light sprinkle of lemon zest or a tiny splash of lemon juice can be a substitute, but the unique flavor of sumac is worth trying to find!

How do I keep the avocado from browning in the salad?

To keep the avocado from browning, make sure to use ripe but firm avocados and toss them with olive oil quickly after cutting. Adding a small squeeze of lemon or lime juice can help, too. Serve the salad soon after assembling for the best color and flavor.

Can I prepare any parts of this salad in advance?

Yes! You can marinate the shallots with the sumac and rice vinegar up to three hours ahead, which actually improves the flavor. Toast sesame seeds in advance, but add them just before serving to keep their crunch. Cut cucumbers and avocado fresh on the day for best texture.

Final Thoughts

This Cucumber Avocado Salad with Sumac and Dill Recipe holds a special place in my kitchen routine because it’s both vibrant and comforting. Whether it’s a quick lunch or a side at a summer BBQ, it always feels like a fresh breath of flavor. I hope you’ll give it a go—your taste buds will thank you, and you might even find it becoming a staple in your rotation, too!