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

Cucumber Avocado Salad with Sumac and Dill Recipe is one of those delightful combinations that feels like sunshine on a plate. It’s fresh, tangy, and loaded with textures that make every bite interesting. I love how the sumac-marinated shallots add a zing that perfectly complements creamy avocado and crisp cucumber.

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 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 quickly became a staple in my kitchen because it’s incredibly simple yet readymade with flavors that surprise you. The freshness makes it perfect for warmer weather, but honestly, I find myself grabbing this salad year-round whenever I want something light and satisfying.

Bright, vibrant flavors: The use of sumac and dill elevates the simple cucumber and avocado to something extraordinary.
Easy and quick to prepare: You can throw it together in about 20 minutes, which is great for busy weeknights.
Vegan and gluten-free: A healthy option that fits just about any dietary lifestyle.
Perfect texture balance: Creamy avocado meets crunchy cucumber and toasted sesame seeds for a delightful mouthfeel.

Ingredients & Why They Work

Each ingredient in this Cucumber Avocado Salad with Sumac and Dill Recipe plays a unique role. They come together to make a salad that’s bright, fresh, and full of contrasting textures. When shopping, look for the freshest cucumbers and the ripest avocado you can find to make all the difference.

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 adds a mild onion flavor with a nice punch of acidity.
Rice vinegar: Keeps the salad bright and light while softening the shallots with its gentle tang.
Ground sumac: This Middle Eastern spice brings a lemony, tart zing that wakes up every bite.
Kosher salt: Essential for seasoning and bringing out the natural flavors; it’s divided for layering taste throughout.
Sesame seeds: Toasted lightly for nutty aroma and crunch – don’t skip this step!
Cucumbers: English or Persian cucumbers work best for their mild skin and crisp texture.
Avocado: Choose ripe but firm; its creaminess contrasts so nicely with the crisp veggies.
Extra-virgin olive oil: Adds richness and a silky mouthfeel.
Fresh dill: Gives the salad a herbaceous brightness that feels so fresh and summery.

📝

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

One of the things I love most about this Cucumber Avocado Salad with Sumac and Dill Recipe is how flexible it is. You can easily swap out or add ingredients to match your mood or whatever you have on hand, and it always turns out great.

Add some heat: I’ve stirred in a pinch of red pepper flakes when I’m craving a little kick—it adds a wonderful contrast to the cool cucumbers.
More herbs: Sometimes I mix dill with fresh mint or parsley to shake up the freshness.
Crunch upgrade: Toasted pumpkin or sunflower seeds can replace sesame seeds if you want a different nutty note.
Different vinegar: Swap rice vinegar for white wine or apple cider vinegar if you want a slightly different tang.

Step-by-Step: How I Make Cucumber Avocado Salad with Sumac and Dill 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 a medium shallot — I like using a sharp knife or even a mandoline for the thinnest slices. Toss the slices with rice vinegar, ground sumac, and a pinch of salt in a small bowl. Give it a gentle massage to really rub the sumac into the shallots. This step softens their bite and lets that citrusy sumac flavor infuse deep. Let them sit for at least 20 minutes. The longer, the better—but I never go past 3 hours or they get too soft.

Step 2: Toast Sesame Seeds

While the shallots are marinating, toast your sesame seeds in a dry skillet on medium heat. Stir them every 30 seconds or so and keep watch—they’ll go from golden to burnt really fast if you’re not careful. Once they’re lightly browned and super fragrant, take them off the heat and set aside to cool.

Step 3: Prepare the Cucumber and Avocado

Grab your cucumbers—English or Persian work best here—wash and cut into bite-sized chunks. For the avocado, I either dice it small or slice thinly depending on the presentation I want. Just be gentle so the avocado doesn’t mush too much. Lay them out on your serving plate and sprinkle with the remaining salt to bring out their flavors.

Step 4: Assemble and Finish

Drizzle extra-virgin olive oil evenly over the cucumber and avocado. Then scatter the marinated shallots along with any leftover vinegar from the bowl. Top with toasted sesame seeds and a generous handful of roughly chopped fresh dill. Give everything a gentle toss if you want it mixed, or leave as is for a pretty platter. Serve immediately for the best texture.

Top Tip

From experimenting with this salad over and over, I can tell you a few secrets to really nail it every single time.

Sumac Massage: Don’t rush the sumac marination; massaging the shallots helps break down their sharp edges and lets the lemony flavor soak in fully.
Watch the Sesame Seeds: Toasting sesame seeds requires attention—stir constantly and remove from heat as soon as they smell nutty to avoid bitterness.
Avocado Ripeness: Use an avocado that yields just slightly to gentle pressure for the perfect creamy texture without turning mushy.
Salt Timing: Salt the cucumber and avocado right before serving to keep the cucumber crisp and avocado fresh without drawing out too much moisture early on.

How to Serve Cucumber Avocado Salad with Sumac and Dill Recipe

Cucumber Avocado Salad - Serving Suggestion

Garnishes

I usually finish this salad with a sprinkle of extra sumac for that pop of color and a bit more zing. Sometimes a little lemon zest or a few extra dill sprigs add elegance and fresh aroma. If you want crunch, a light dusting of toasted sesame seeds right before serving never fails.

Side Dishes

This salad pairs beautifully with grilled meats like chicken kebabs or juicy fish. I also serve it alongside falafel or with warm pita and hummus as part of a vibrant Mediterranean spread. It’s a go-to for summer barbecues or light lunches.

Creative Ways to Present

For special gatherings, I like layering the salad in clear glass bowls to showcase the vibrant green layers or serving it in individual avocado bowls for a fun twist. You can also add edible flowers or microgreens on top to impress guests with very little extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, but note that avocado will brown over time. To slow this, I keep the avocado slices separated from cucumbers and mix right before serving. Enjoy leftovers within a day for the best texture and flavor.

Freezing

This salad doesn’t freeze well because cucumbers get watery and avocado changes texture. I wouldn’t recommend freezing if you want to enjoy the salad's fresh crispness and creamy texture.

Reheating

No reheating needed here! This salad is best served chilled or at room temperature. If it’s been refrigerated, just let it sit on the counter for a few minutes before serving to bring flavors back to life.

Frequently Asked Questions:

Can I use regular vinegar instead of rice vinegar in the Cucumber Avocado Salad with Sumac and Dill Recipe?

Yes, you can substitute rice vinegar with white wine vinegar or apple cider vinegar if needed. The flavor will be slightly different but still delicious. Avoid using very strong vinegars like balsamic as they could overpower the light flavors.

How do I prevent avocado from browning in this salad?

To slow avocado browning, toss it with a little lemon or lime juice after slicing or keep the avocado pieces separate from cucumbers until ready to serve. Eating the salad fresh is best, ideally within the same day.

Is this Cucumber Avocado Salad with Sumac and Dill Recipe suitable for vegan diets?

Absolutely! All the ingredients in this salad are plant-based, making it a perfect vegan and gluten-free option for a healthy side dish or light meal.

Can I prepare the Cucumber Avocado Salad with Sumac and Dill Recipe ahead of time?

You can prepare the shallot marinade and toast the sesame seeds up to 3 hours ahead. However, it’s best to chop and add the cucumber and avocado just before serving to maintain freshness and avoid sogginess.

Final Thoughts

Whenever I make this Cucumber Avocado Salad with Sumac and Dill Recipe, it reminds me of easy meals shared with friends on warm afternoons. It’s straightforward, refreshing, and full of flavor without any fuss. I hope you enjoy making it as much as I do—trust me, your taste buds will thank you.