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 my Cucumber Avocado Salad with Sumac and Dill Recipe—it’s like a breath of spring on your plate. The tangy sumac and fragrant dill make this salad taste extraordinary, even though it’s super simple to whip up.

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 go-to in my kitchen, especially during warmer months. It’s the perfect balance of creamy avocado, crisp cucumber, and that zingy sumac-marinated shallot that makes all the difference—plus, it’s surprisingly satisfying without feeling heavy.

Bright flavors: The sumac adds a citrusy, tangy punch that lifts the entire dish wonderfully.
Easy prep: Ready in just 20 minutes with minimal chopping and no cooking required.
Healthy ingredients: It’s vegan, gluten-free, and full of fresh produce that’s good for you.
Versatile: Works well as a simple side or even a light lunch or snack when you want something refreshing.

Ingredients & Why They Work

This salad is a tiny orchestra of flavors and textures that play so well together. Crisp cucumbers provide a cool crunch, creamy avocado adds richness, and the shallots soaked in sumac and vinegar bring that perfect tangy bite. Plus, toasted sesame seeds and fresh dill tie the whole thing together with a subtle nutty crunch and herbal lift.

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: These add a gentle oniony bite that softens nicely when marinated.
Rice vinegar: Gives acidity to brighten the shallots and salad overall.
Ground sumac: That lemony spice is what makes this salad uniquely vibrant.
Kosher salt: Enhances all the flavors and helps balance richness.
Sesame seeds: Toasted for a warm, nutty crunch.
Cucumbers: English or Persian kinds are ideal for their crisp texture without seeds.
Avocado: Adds creamy texture and subtle buttery flavor.
Extra-virgin olive oil: Drizzled to bind flavors and add smoothness.
Fresh dill: Fragrant and bright, a fantastic herbal contrast to the other ingredients.

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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

This salad is a wonderful blank canvas—you can tweak it easily depending on what you have or your personal tastes. I love swapping out fresh herbs or adding a little heat with chili flakes when I want a bit of a kick.

Variation: Sometimes I toss in a handful of chopped mint leaves along with dill for a fresh twist that brightens the salad even more.
Diet tweak: To make it nut-free, simply omit the sesame seeds or try pumpkin seeds instead for some crunch.
Seasonal: In winter, I’ve used shaved fennel instead of cucumber to keep that crunchy freshness but with a slightly different flavor profile.

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

Start by thinly slicing a medium shallot—about ⅓ cup is perfect. Mix it in a small bowl with rice vinegar, ground sumac, and just a pinch of salt. I like to massage the sumac into the shallots gently with my fingers to really release that lemony aroma. Let this sit for at least 20 minutes, or up to three hours if you have time. This softens the shallots and infuses them with that vibrant, tangy flavor.

Step 2: Toast the Sesame Seeds

While the shallots soak, toast your sesame seeds in a dry skillet over medium heat. Keep the seeds moving by stirring often—you want them lightly golden and fragrant but definitely not burnt. This usually takes about 3 to 5 minutes. The aroma that fills your kitchen here is one of my favorite parts!

Step 3: Prep the Cucumber and Avocado

Next, chop about a pound of cucumbers into bite-sized chunks. I prefer English or Persian cucumbers because they’re super crisp and mild, with fewer seeds. Cube or thinly slice one ripe medium avocado—this adds creaminess to the crunch of cucumber, creating that perfect texture contrast.

Step 4: Assemble the Salad

Arrange the cucumbers and avocado on a large plate or serving platter. Sprinkle the remaining salt over the salad, then drizzle with 2 tablespoons of extra-virgin olive oil. Scatter the sumac-marinated shallots and their dressing on top, followed by the toasted sesame seeds and a generous handful of roughly chopped fresh dill. Give it a gentle toss just before serving to mix flavors.

Top Tip

From years of making this salad, I learned a few small things that really elevate it. Trust me, they make a huge difference and help you avoid pitfalls.

Sumac Massage: I always use my fingers to gently massage the sumac into the shallots—it wakes up the spice and deepens the flavor.
Don't Rush the Marinating: Letting the shallots sit at least 20 minutes softens their bite and brings harmonious tartness.
Sesame Seed Watch: Sesame seeds go from toasted to burned very quickly, so stir constantly and keep your eye on them.
Avocado Timing: Add the avocado right before serving to keep it fresh and avoid browning.

How to Serve Cucumber Avocado Salad with Sumac and Dill Recipe

cucumber avocado salad - Serving Suggestion

Garnishes

I usually finish this salad with a few extra sprigs of fresh dill for a lovely herbal aroma. Sometimes I add a sprinkle of extra sumac if I’m in the mood for a sharper zing. A little lemon zest on top just before serving also adds a cheerful brightness that lifts all the flavors.

Side Dishes

This salad pairs beautifully with grilled meats or fish—it’s my go-to alongside a summer barbecue. It also complements Middle Eastern dishes like falafel or grilled kebabs wonderfully. Or, enjoy it with warm pita bread and hummus for a light meal.

Creative Ways to Present

For special gatherings, I love serving this salad in small clear bowls or layered parfait glasses, showing off those vibrant green colors. You can also stuff pita pockets with the salad and some feta for a fun handheld treat. It’s always a crowd-pleaser this way!

Make Ahead and Storage

Storing Leftovers

Because avocado oxidizes quickly, I recommend storing leftovers in an airtight container with a little lemon juice drizzled on top to slow browning. Keep it refrigerated and enjoy within 1 day for best freshness. The cucumbers might release a bit of water, so drain any excess before serving again.

Freezing

Freezing this salad isn’t ideal—avocado and cucumbers don’t freeze well and get mushy when thawed, so I’d skip freezing and instead make smaller batches for quick use.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. Just give it a gentle toss and maybe add a splash of fresh olive oil or lemon juice if it feels a little dry.

Frequently Asked Questions:

Can I substitute the sumac in the Cucumber Avocado Salad with Sumac and Dill Recipe?

Sumac is a key ingredient that gives this salad its unique tangy citrus flavor. If you don’t have sumac, you can try substituting with a mix of lemon zest and a pinch of ground vinegar powder, but the flavor won’t be quite the same. I highly recommend getting sumac for the authentic taste.

How ripe should the avocado be for this salad?

Choose an avocado that’s ripe but still firm to the touch. It should give slightly when squeezed gently but not be too mushy. This ensures it holds its shape when mixed with the cucumbers and dressing.

Can I prepare the salad ahead of time?

You can marinate the shallots a few hours ahead, which actually improves their flavor. However, for best texture and freshness, assemble cucumbers and avocado shortly before serving as avocado browns quickly once cut.

Is this salad suitable for a vegan diet?

Absolutely! This recipe is vegan and gluten-free, packed with fresh ingredients and no animal products. It’s perfect as a light, refreshing side or snack for plant-based diets.

Final Thoughts

I keep coming back to this Cucumber Avocado Salad with Sumac and Dill Recipe because it feels light, nourishing, and just bursting with fresh flavors that make me happy no matter the season. It’s easy enough for a weeknight, yet special enough to serve guests. I hope you give it a try—I’m confident it’ll become a staple in your kitchen too.