Gaby’s Cucumber Salad

Let’s unpack this cucumber salad a little bit. It’s first and foremost a dish from Gaby’s mother that we’ll refer to as Gaby’s for short.

Second, I’ve never encountered a cucumber salad as wonderful as this. Cucumber salad is made fantastically by combining crisp cucumber, creamy avocado, and a very simple balsamic dressing.

What’s Gaby Cooking: Everyday California Recipes, the latest cookbook by Gaby Dalkin, is where this dish is found. Perhaps you are familiar with Gaby’s blog of the same name. I’m always in awe of Gaby’s straightforward, vibrant, and just-bought-from-the-farmers’-market dishes.

The Best Recipe for Cucumber Salad

According to Gaby, my mother used to make this salad almost every night while I was growing up. Even though I would get screamed at for not saving any for my dad and sister, I would eat half the bowl before we even sat down for dinner because it was so delicious. It is now my go-to side salad, and before we eat dinner, my husband consumes half of it.

What I have to say about this salad is as follows: I ate the entire cucumber salad by myself in one sitting. In order to enjoy cucumber salad all summer long, I wish to grow Persian cucumbers in my yard. If I had the opportunity, I would grow an avocado tree for a variety of reasons. In any case, it’s really good.

Tips for cucumber salad

Persian cucumbers were available at Trader Joe’s. They have an extra-crisp texture, a smaller diameter, and are less seedy and watery than normal cucumbers. If you can’t find them, choose English cucumbers instead because they have a comparable feel.
In this dish, don’t use too much garlic or the other flavors will be overpowered (speaking from experience here). Either two small-to-medium-sized cloves or one huge clove will do.
For this recipe, you don’t need to break out your thick, pricey balsamic vinegar. Regular balsamic vinegar works well.
Since the avocado browns over time, it is better to serve this dish right away. But if you thoroughly toss it, you can chill leftovers for a few hours.
Adding arugula and cherry tomatoes, as suggested by Gaby, will make this salad much better. In all honesty, I really added the chopped radish for color, but it also adds delightful springiness.

I prepared her charred sugar snap peas and Omi’s haricots verts salad the other night because I was so enthused about this salad that I made a few more of her straightforward side dishes from her book. They were both incredibly good and simple.

Also read: Crispy Falafel


  • Extra virgin olive oil, 3 teaspoons
  • Balsamic vinegar, two tablespoons
  • 2 small to medium-sized garlic cloves, freshly ground black pepper, squeezed or minced Kosher salt, and to taste
  • 1 avocado that has been pitted, sliced, or diced
  • 4 thinly sliced Persian cucumbers or 2 medium English cucumbers (12 ounces)
  • Additions are optional: 1 to 2 cups arugula, 1/2 cup cherry tomatoes cut in half, and/or 1 to 2 radishes diced


  • Olive oil, balsamic vinegar, and garlic should all be combined in a medium basin. Add salt and pepper to taste.
  • Toss the avocado and cucumbers together in the basin after adding them. If required, season with more salt and pepper. Serve right away.