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 a salad that dances with bright flavors and creamy textures, which is exactly why I’m excited to share this Cucumber Avocado Salad with Sumac and Dill Recipe. It’s a simple dish that brings a unique twist thanks to tangy sumac and fragrant dill – trust me, it’s worth making for any meal.

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

Whenever I whip up this Cucumber Avocado Salad with Sumac and Dill Recipe, I’m reminded why it’s a standout in my rotation. It’s not just about the fresh ingredients—it’s the harmony of tang and creaminess that makes it so memorable. Here’s why you’ll want to make it soon.

Bright and Bold Flavors: The sumac in the shallot marinade adds a tangy punch that perfectly balances the creamy avocado and crisp cucumber.
Quick and Easy: You can have this salad ready in about 20 minutes, making it a fantastic go-to for busy days.
Fresh and Healthy: Loaded with fresh dill and vegetables, it’s a light, gluten-free, and vegan-friendly dish that feels nourishing.
Versatile Side or Snack: Whether you serve it alongside grilled meats or enjoy it solo, it’s always a refreshing crowd-pleaser.

Ingredients & Why They Work

Each ingredient in this cucumber avocado salad plays a crucial role in creating a textured and balanced dish that's anything but boring. Here’s why these flavors come together so beautifully and a few tips for picking the best produce.

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 and marinated, shallots soften their bite and soak up the sumac’s tartness, offering a mellow but bright flavor.
Rice Vinegar: Adds acidity to lift the salad and tenderize the shallots without overpowering the fresh cucumbers.
Ground Sumac: This Middle Eastern spice brings a citrusy tartness that accents the salad’s freshness perfectly.
Kosher Salt: Balances flavors and draws out moisture from the cucumbers for better texture.
Sesame Seeds: Toasted for nuttiness and crunch, they add a satisfying contrast to the creamy avocado.
Cucumbers: Choose English or Persian cucumbers for minimal seeds and crisp bite; their refreshing crunch is essential.
Avocado: Brings that buttery richness that complements the bright and herbal elements.
Extra-Virgin Olive Oil: A smooth, fruity drizzle to bring everything together and add silky mouthfeel.
Fresh Dill: Provides a fragrant, herbal brightness that’s just the right finishing touch.

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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 playing around with this salad—sometimes I toss in a squeeze of fresh lemon juice for extra zing or sprinkle some chili flakes if I’m in the mood for a bit of heat. Don’t hesitate to adjust to what you like best.

Variation: One time I added chopped fresh mint, and it created a surprising cool note that paired brilliantly with the dill and sumac.
Make it Vegan & Gluten-Free: This recipe is naturally both, but you can also swap sesame seeds for sunflower seeds if allergies are a concern.
Seasonal Twist: Try swapping dill for fresh cilantro or parsley to change the flavor profile according to the season or your pantry.

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

Start by combining the thinly sliced shallots with rice vinegar, ground sumac, and a pinch of salt in a small bowl. I like to massage the sumac gently into the shallots—this releases all those beautiful citrusy oils and softens their bite. Then, let the shallots sit for at least 20 minutes; this little marinating window is where the magic happens and really kicks the flavor profile up a notch.

Step 2: Toast the Sesame Seeds

While the shallots are marinating, toast the sesame seeds in a dry skillet over medium heat. Keep stirring often to prevent burning—this only takes about 3 to 5 minutes. You’ll know they’re done when they’re lightly browned and release a nutty aroma that fills your kitchen. Trust me, you don’t want to skip this step; the toasted seeds add an essential crunchy background note to the salad.

Step 3: Prepare and Assemble the Salad

Cut your cucumbers into bite-sized pieces—I favor English cucumbers for their crisp skin and fewer seeds—and slice or cube a ripe avocado. Arrange the cucumbers and avocado on a serving plate, then season lightly with the remaining salt and drizzle with olive oil. Pour over the marinated shallots and the leftover vinegar from the bowl to add extra tang. Finally, sprinkle on the toasted sesame seeds and fresh dill. Give it a gentle toss or serve as is for a stunning presentation.

Top Tip

From my experience making this salad multiple times, a few little details have really helped me nail the flavor and texture every single time. I want you to avoid the pitfalls I learned from and enjoy the best version possible.

Don’t Skip the Shallot Marinating Time: Letting the shallots soak in sumac and vinegar mellows their sharpness and infuses the salad with essential tangy depth.
Toast Sesame Seeds Gently: Keep an eye on them—they can go from toasted to burnt so fast, and you don’t want to lose that rich nutty flavor.
Use Ripe But Firm Avocado: It holds its shape better and avoids turning mushy or brown before serving.
Serve Fresh: This salad is best enjoyed immediately or within a few hours, so it keeps that lovely texture and fresh herb flavor.

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 couple of extra dill sprigs and sometimes a light dusting of sumac on top—it brightens up the presentation and gives guests a little preview of the flavor punch inside. Toasted sesame seeds scattered just before serving add that irresistible crunch.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, but my favorite is serving it alongside warm pita bread and a sprinkle of feta for a light Mediterranean-inspired meal. It also holds its own next to savory grain bowls or even as a fresh contrast to heavier dishes like stews.

Creative Ways to Present

For a dinner party, I’ve served this salad layered in clear glasses with alternating cucumber, avocado, and shallot layers to show off the colors. It’s also a lovely topping for crostini—just spoon a small scoop onto toasted bread for a simple appetizer burst of flavor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container, but heads up—avocado can brown quickly. Try adding a squeeze of lemon juice or keeping the pit in the container for a little extra protection. If refrigerated, eat within 1-2 days for the best texture and flavor.

Freezing

This salad isn’t a great candidate for freezing because the cucumber and avocado lose their fresh texture and get watery or mushy once thawed. So, I recommend enjoying it fresh whenever possible.

Reheating

Since this salad is best fresh and chilled, reheating isn’t something I’d suggest. Instead, treat it like a refreshing side that complements warm dishes served freshly made.

Frequently Asked Questions:

Can I prepare the shallots ahead of time?

Absolutely! You can prepare the sumac-marinated shallots up to 3 hours before assembling the salad, which actually deepens the flavor. Just keep them refrigerated until ready to use.

What if I don’t have sumac?

While sumac adds a unique citrusy tang, you can substitute with a sprinkle of lemon zest and a tiny pinch of paprika in a pinch. However, the flavor won’t be exactly the same—sumac is worth seeking out if you can!

Can this salad be made vegan?

Yes, this salad is naturally vegan and gluten-free, made entirely with plant-based ingredients and no hidden additives. It’s perfect for dietary preferences or restrictions.

How long does this salad keep?

It’s best eaten fresh, but stored properly in an airtight container in the fridge, it keeps well for about 1-2 days. The avocado may brown over time, so eating sooner is always better for taste and appearance.

Final Thoughts

This Cucumber Avocado Salad with Sumac and Dill Recipe holds a special place in my kitchen repertoire because it’s so effortlessly delicious and refreshingly different. I hope you find as much joy in making and sharing it as I have—it’s the kind of recipe that invites you to slow down, enjoy fresh flavors, and get creative. Make it for your next meal and watch it become a fast favorite for all seasons.