Cucumber-Pepper Salad

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This crisp and colorful Cucumber-Pepper Salad is loaded with fresh cucumbers, sweet peppers, and creamy avocado, all tossed in a tangy dressing. Quick to make and bursting with flavor!

Prep Time20

Total Time20

Course: Appetizer, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Cucumber Pepper Salad

Servings: servings

Author: Chelsea Lords

Cost: $7.32

Equipment

Large bowl

Ingredients

Dressing

1/4 cup olive oil
1 tablespoon honey
1 tablespoon + 1 teaspoon rice vinegar see note 1
1/2 teaspoon Dijon-style mustard
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes optional
Salt and pepper

Salad

3 cups thinly sliced cucumbers 2 English cucumbers, see note 2
2 cups thinly sliced mini peppers 8 to 10 peppers, see note 3
2 small ripe avocados diced, 1-1/2 cups, see note 4

US - Metric

Instructions

Combine all the dressing ingredients in a small wide-mouth resealable jar. Season to taste (I add 3/4 tsp salt and 1/8 tsp pepper). Add lid and shake well to combine. Refrigerate until ready to use.
Wash, thoroughly dry, and prep the veggies. Add thinly sliced cucumbers, thinly-sliced peppers, and diced avocados to a large bowl. Shake the dressing again and drizzle it on. Gently toss to combine. Taste and adjust seasonings to personal preference. Enjoy promptly.

Notes

Note 1: Rice vinegar is often labeled rice wine vinegar. Make sure to use unseasoned vinegar, as the seasoned varieties contain added salt and sugar.

Note 2: My top choice for this Cucumber-Pepper Salad is mini cucumbers or English/Persian cucumbers. These cucumbers are ideal due to their fewer seeds, thinner skin, consistent texture, and superior flavor.

Note 3: Mini peppers have a sweeter, milder flavor compared to larger bell peppers—that’s why they’re perfect for this salad. Thinly slice up to the seeds, then discard the tops and seeds.

Note 4: Perfectly ripe avocados are essential for this salad. To tell if the avocados are ready, gently press the avocado. A ripe/ready avocado will yield slightly under pressure but still feel firm. Avoid overly soft avocados, as they may be overripe and have a mushy texture.

Storage: This salad is best enjoyed the same day. After that, the salad loses texture and the avocado begins to brown and become mushy. To make ahead, store each componate separately and assemble when ready to enjoy.

Nutrition