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 so fresh and vibrant about this Cucumber Avocado Salad with Sumac and Dill Recipe that instantly brightens any meal. Creamy avocado meets crisp cucumber, all seasoned with a beautifully tangy sumac shallot dressing – it practically sings summer on a plate!

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

I still remember the first time I made this salad for a weekend lunch – the flavors just clicked perfectly, and it quickly became a go-to refreshment in my kitchen. What makes this Cucumber Avocado Salad with Sumac and Dill Recipe so special is its balance of textures and flavors. It’s simple but sophisticated, and it really lets fresh ingredients shine.

Bright, Tart Sumac Flavor: The sumac-marinated shallots add a zingy, lemony note that makes this salad unforgettable.
Creamy and Crunchy Combo: The soft avocado balanced with crisp cucumber keeps every bite interesting and satisfying.
Fast and Easy to Throw Together: Takes just about 20 minutes from start to finish – perfect for busy days when you want something fresh.
Versatile Side Dish: This salad pairs beautifully with grilled meats, grain bowls, or as a light lunch on its own.

Ingredients & Why They Work

Choosing the right ingredients is key to making this salad shine. I always go for the freshest cucumbers and ripe, creamy avocados — they’re the heart of this dish. The sumac isn’t just for flavor; it adds a lovely color and tang that lifts everything. Let’s break down why each part contributes so much.

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

Shallots: Thinly sliced and marinated in sumac and rice vinegar, they add a sweet tang and soft crunch that elevates the salad’s flavor complexity.
Rice Vinegar: Gives a gentle acidity that brightens the marinated shallots and overall salad without overwhelming the subtle flavors.
Sumac: This Middle Eastern spice brings a fresh, lemony tang that’s less sharp than lemon juice and more nuanced, perfect for salads.
Kosher Salt: Essential for seasoning the salad layers and balancing the acidity and creaminess.
Sesame Seeds: Toasted sesame adds a warm, nutty crunch, which contrasts beautifully with the creamy avocado and crisp cucumber.
Cucumbers (English, Hot House, or Persian): Crisp, seedless varieties work best to keep the salad refreshing and easy to eat.
Avocado: Ripe but firm, so it holds shape while adding its characteristic buttery texture.
Extra-Virgin Olive Oil: Adds richness and helps marry all the flavors together into a silky coating.
Fresh Dill: Herbaceous and bright, dill’s delicate flavor complements the cucumber and sumac perfectly.

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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 how adaptable this salad is. Over time, I’ve tweaked it a bit depending on what I have on hand or the vibe I’m going for. Feel free to make it your own — I promise it’ll still taste amazing.

Variation: Sometimes I swap out dill for fresh mint or parsley if I want a different herbal note. Mint makes the salad brighter and even more refreshing!
Spice it up: Adding a pinch of crushed red pepper flakes brings a little kick that pairs surprisingly well with sumac’s citrus tang.
Dressing twist: If you like a creamier dressing, I once blended a bit of tahini with the olive oil and vinegar for a rich, nutty version.
Protein boost: Toss in some cooked chickpeas or toasted nuts for extra texture and substance if you want to enjoy this as a light main.

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 with Sumac Magic

Start by thinly slicing the shallot – the thinner, the better, so those flavors absorb beautifully. In a small bowl, combine the shallots with rice vinegar, ground sumac, and a pinch of salt. Use your hands to massage the sumac deep into the shallots; this releases their flavor and softens their texture. Let this mixture rest for at least 20 minutes—this is when the sumac tang beautifully infuses the shallots, softening their bite and imparting a lovely zing. I've learned the longer you let it marinate (up to 3 hours), the more vibrant the flavor becomes, so if you have time, prep this step ahead.

Step 2: Toast Your Sesame Seeds Perfectly

Next, heat a dry skillet over medium heat and add the sesame seeds. Toast them while stirring often for 3 to 5 minutes until they're lightly browned and fragrant. This step brings out their nuttiness, which is essential for adding contrast to your salad. Stay close and stir frequently to avoid burning – burnt sesame doesn’t play nice with this salad’s delicate flavors. I usually do this step just before assembling so they’re warm and fresh.

Step 3: Assemble the Salad – The Fun Part!

Arrange the bite-sized cucumber chunks and avocado pieces on a large plate or platter. Sprinkle with the remaining salt and drizzle the olive oil over everything. Then, scatter the marinated shallots and all that lovely residual rice vinegar around. Finally, sprinkle the toasted sesame seeds and fresh dill on top. The layers of textures and flavors come together beautifully here – aim to keep the avocado intact for each forkful to get those creamy bites with every crunchy crunch. This assembly is quick and very forgiving, so don’t stress!

Top Tip

This salad’s flavor hinges a lot on letting those shallots soak in the sumac and vinegar. I’ve made this dish in a rush once or twice, but definitely noticed it tasted even brighter and more harmonious after sitting for an hour or so. So don’t skip this step if you want the salad to really sing!

Shallot Soak Time: Aim for at least 20 minutes to soften the pungency and develop that lemony sumac flavor.
Sesame Toasting: Keep the heat moderate and stir constantly to get an even toast without burning.
Avocado Handling: Use a ripe but firm avocado to avoid mushiness and keep those beautiful chunks visible.
Salt Wisely: Season gradually — you can always add more, but it’s tricky to fix over-salted avocado.

How to Serve Cucumber Avocado Salad with Sumac and Dill Recipe

Cucumber Avocado Salad - Serving Suggestion

Garnishes

I like to finish this salad with a few extra dill sprigs and a light dusting of sumac for an eye-catching pop of deep pink. Sometimes I throw on a few toasted pine nuts for crunch or scatter some microgreens if I'm feeling fancy. These little additions not only look gorgeous but add layers of texture and subtle flavor enhancements.

Side Dishes

This salad is such a fresh, light partner to grilled chicken, fish, or lamb kebabs. I often serve it alongside warm pita bread and hummus for an easy Mediterranean-inspired meal. It also shines next to your favorite grain bowls or roasted veggies for a balanced, nourishing plate.

Creative Ways to Present

For gatherings, I like serving this salad layered in a clear glass bowl so you can see the colorful chunks of green and shallots. Or, arrange it in neat rows on a polygonal platter for a contemporary look. You can even stuff these ingredients inside hollowed-out cucumbers or avocados for a wow factor that guests love!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I rarely do!), store the salad in an airtight container in the fridge. Best eaten within 24 hours because avocado tends to brown and cucumbers get watery over time. Sprinkling a little extra lemon juice can help slow browning if you plan to store it.

Freezing

I don’t recommend freezing this salad because both avocado and cucumber lose their texture when thawed — the creaminess turns mushy and cucumbers become watery. Instead, I always make it fresh or within a day.

Reheating

This salad is best enjoyed cold or at room temperature, so no reheating needed. Just give it a gentle stir before serving again to redistribute the dressing.

Frequently Asked Questions:

Can I use regular vinegar instead of rice vinegar?

Rice vinegar is milder and less acidic than regular white vinegar, so it complements the sumac and shallots without overpowering the salad. If you only have white vinegar, use it sparingly and dilute with a bit of water to soften the acidity.

What if I can’t find sumac?

Sumac has a unique lemony flavor that’s hard to replicate exactly. However, you can substitute it with a mixture of lemon zest and a pinch of paprika or a light squeeze of fresh lemon juice added directly to the shallots. It won’t be exactly the same but still tasty.

How do I pick the right avocado for this salad?

Look for an avocado that yields slightly when pressed gently but isn’t mushy. This ensures it holds its shape when chopped yet is soft enough to provide that creamy texture.

Can I make this salad vegan and gluten-free?

Absolutely! This Cucumber Avocado Salad with Sumac and Dill Recipe is naturally vegan and gluten-free as is, making it a perfect choice for those dietary preferences. Always just double-check your ingredients like vinegar to be sure.

Final Thoughts

This Cucumber Avocado Salad with Sumac and Dill Recipe is one of those effortless dishes that I keep coming back to because it feels like a little fresh celebration every time I serve it. Its ease, versatility, and bright flavors make it a kitchen winner. I hope once you try it, it becomes your go-to salad for sunny days or anytime you want a relaxed, flavorful bite to refresh your palate. Give it a go — I think you’ll love how simple brilliant fresh food can taste!