Our favorite Cucumber-Pepper Salad boasts a refreshing medley of crisp cucumbers, sweet mini peppers, and creamy avocados, all tossed in a delicious tangy dressing. With minimal preparation time and a beautiful, colorful presentation, this salad is sure to become a go-to favorite in your recipe rotation.
Cucumber-Pepper Salad
My two favorite veggies to eat raw are mini cucumbers and mini bell peppers. And if you’ve followed along for any length of time, you already know how I feel about avocados, right? Ha! So, I thought, why not combine the three into an irresistible salad?! Believe me when I say, this salad is unbelievably good; I can’t stop making it!
This versatile side dish has become a favorite accompaniment to a variety of meals, pairing effortlessly with almost anything! Enjoy it on its own, as a crunchy topping in grain bowls atop farro, quinoa, or brown rice, or as a salsa-like garnish for grilled chicken or steak.
With its crisp, crunchy texture and incredible flavor, this salad is truly a standout!
What Cucumbers To Use
Our top choice for this Cucumber Pepper Salad is to use mini cucumbers or English/Persian cucumbers, and here’s why:
- Fewer seeds: Both mini and English/Persian cucumbers have fewer seeds compared to regular cucumbers, which results in a less watery salad and allows the other ingredients to shine. The seeds in these cucumbers are like the seeds in “seedless” watermelons: small, thin, and unobtrusive.
- Thinner skin: The skin of mini and English/Persian cucumbers is thinner, more flavorful, and more delicate, so there is no need for peeling. The thin skin adds a pleasant, subtle crunch to the salad.
- Consistent texture: They also have a more consistent texture throughout, offering a satisfying crunch in every bite.
- Mild flavor: Both of these cucumbers have a milder, less bitter flavor than some regular cucumbers, which helps to better complement the other ingredients in the salad without overpowering them.
Quick Tip
To select the best mini, English, or Persian cucumbers, look for a vibrant green color, firm texture, smooth skin, and a fresh, mild scent. Choose straight, uniformly sized ones to ensure even slicing and a uniform salad texture.
What Peppers To Use
Mini peppers are small, colorful, and sweet varieties of bell peppers that are perfect for this Cucumber-Pepper Salad. Besides being so cute, here’s why we choose the mini peppers instead of regular-sized ones:
- Flavor: Mini peppers have a sweeter, milder flavor compared to their larger bell pepper counterparts.
- Size: Their small size makes them easy to handle, quick to prepare, and perfect as a salad ingredient.
Quick Tip
When choosing peppers, look for ones with firm, smooth skin, free of wrinkles or blemishes. The peppers should feel heavy for their size and have a vibrant, rich color.
Get Perfectly Ripe Avocados!
Perfectly ripe avocados are essential for this salad. Their creamy texture greatly contributes to the overall mouthfeel and taste, creating the perfect balance with the other ingredients.
Selecting the best avocado can be tricky. Gently press the avocado with your thumb; a ripe avocado will yield slightly under pressure but still feel firm. Avoid overly soft avocados– they may be overripe and have a mushy texture.
Cucumber-Pepper Salad Dressing
Here’s what we’ve got in this dressing:
- Extra-virgin olive oil: Choose a high-quality extra-virgin oil, as it makes a significant impact on the overall flavor of the salad.
- Honey: The touch of natural sweetness complements the tanginess of the vinegar and the mild heat from the red pepper flakes.
- Rice or rice wine vinegar: Make sure to use unseasoned rice vinegar or rice wine vinegar; seasoned varieties contain added salt and sugar.
- Dijon mustard: Make sure that your Dijon mustard is fresh. Old mustard can lose its sharpness and flavor. Note: Dijon and yellow mustard are not interchangeable in this recipe.
- Garlic powder: The subtle hint of savory flavor adds depth to the dressing. For a fresher, more intense garlic flavor, consider using finely minced fresh garlic instead of the powder. Start with a small amount and adjust to your taste preference.
- Red pepper flakes (optional): A few flakes provide a gentle heat, which you can increase to your preference.
- Fine sea salt and pepper: Always season the dressing to taste. You can start with a smaller amount of salt and pepper and adjust after tasting the dressing to be sure it’s not overly seasoned.
How To Make Cucumber-Pepper Salad (Tips)
- Chill the vegetables: Wash, dry, and then refrigerate the sliced cucumbers and mini peppers ahead of time and before assembling the salad to deliver a crisp, cool texture.
- Slice vegetables uniformly: Thinly slice the cucumbers and mini peppers for a consistent texture and easier eating experience. If you have a mandoline slicer, this salad is a great excuse to bring it out!
- Mix the dressing well: Make sure to shake the dressing vigorously in a jar before drizzling it over the salad. Occasionally, honey may stick to the bottom of the jar or container when preparing the dressing. Use a spoon to stir it through or vigorously shake the jar before drizzling the dressing over the salad.
- Toss gently: When combining the salad ingredients with the dressing, toss gently to avoid mashing the avocado or bruising the vegetables.
- Adjust seasonings to taste: Taste the salad after tossing it with the dressing and adjust the seasonings to your preference. Add more salt, pepper, or red pepper flakes as needed.
- Serve immediately: To maintain the salad’s freshness and crunch, serve and enjoy it promptly after dressing.
Quick Tip
Make the dressing in advance and store it in the refrigerator to let the flavors meld and develop. This will also save you time when assembling the salad.
Storage
Storing Cucumber-Pepper Salad
This salad is best enjoyed the same day it’s made to fully appreciate its fresh, crisp flavors and textures. After a day, the salad loses texture and the avocado begins to brown and become mushy.
Make ahead: With the exception of the avocado, you can prepare the components of this salad ahead of time and assemble them right before serving. Slice cucumbers and peppers, and then store them in an airtight container in the fridge. Prepare the dressing and store it in a sealed glass jar. Right before serving, dice up the avocados and gently toss everything together.
Use Leftover Cucumbers In These Recipes:
- Cucumber Feta Salad with pearl couscous
- Cucumber Sandwich with a three-ingredient herb spread
- Asian Cucumber Salad with toasted sesame oil dressing
- Cucumber Salad with a balsamic vinaigrette and fresh, sweet corn
- Herbalicious Quinoa Salad with bacon and sweet peas
Cucumber-Pepper Salad
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 1 tbsp honey
- 1 tbsp + 1 tsp rice vinegar (Note 1)
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes, optional
- Fine sea salt & pepper
Salad
- 3 cups thinly sliced cucumbers (~2 English cucumbers) (Note 2)
- 2 cups thinly sliced mini peppers (~8-10 peppers) (Note 3)
- 2 small ripe avocados, diced (~1-1/2 cups) (Note 4)
Instructions
- DRESSING: Combine all the dressing ingredients in a small wide-mouth resealable jar. Season to taste (I add ¾ tsp salt and ⅛ tsp pepper). Add lid and shake well to combine. Refrigerate until ready to use.
- SALAD: 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
