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Easy Cucumber and Avocado Salad for Kids

cucumber and avocado salad, topped with soy and mayo dressings and seaweed snacks.

We could wax on about how this cucumber and avocado salad tastes just like a maki roll–great for you, obviously, but what does that mean to a small child? Not much–but it does taste good. If your toddler eats cucumber and/or avocado, you’ve got a winner here–and a good way to introduce Japanese flavors to your child. It’s not a salad; it’s an opportunity.

Check out our other toddler salad recipes!

🥗 Fresh, Flavorful, and Kid-Approved

This cucumber and avocado salad takes big, bold flavors—sweet, savory, and tangy—and makes them gentle enough for little taste buds. Creamy avocado balances crisp cucumber, while sesame, soy, and a touch of sweetness bring everything together in a way that feels fresh yet comforting. It’s a healthy dish that introduces complex flavors without overwhelming kids, making it just as fun for parents as it is approachable for toddlers.

🛒 Ingredients You’ll Need

  • 1 Cucumber
  • 1 large Avocado
  • Sesame Seeds (or Everything Bagel seasoning)
  • 3 pieces Seaweed Snack

Tangy Mayo (or substitute bottled Yum-Yum sauce)

  • 1 tbsp Mayonnaise
  • 1 tbsp Sweet Chili Sauce
  • ½ tsp Rice Vinegar (white or apple cider vinegar fine, too)

Soy Ginger Dressing

  • 1 tsp Sesame Oil
  • 1 tbsp Soy Sauce (low-sodium recommended)
  • 1 tbsp Rice Vinegar
  • ½ tsp Ginger Powder
  • Honey (to taste)

📋 Recipe Overview

This cucumber and avocado salad is simple to prepare, adaptable for kids, and full of flavor. You’ll salt the cucumbers to soften and draw out water, whisk up two dressings (a creamy mayo drizzle and a soy-ginger toss), then combine everything with avocado, sesame seeds, and seaweed for texture and fun.

👩‍🍳 Steps at a Glance

  1. Prep cucumber: Peel, slice, salt, and let sit for 15–30 minutes.
  2. Mix dressings: Make the tangy mayo and soy-ginger in separate bowls.
  3. Assemble: Cube avocado, drain cucumbers, and toss together with soy-ginger dressing.
  4. Top it off: Drizzle mayo dressing, sprinkle sesame seeds, and add ripped seaweed.
  5. Serve: Let your child explore by picking out the parts they like—or wrap it up in seaweed for easy hand-held bites.

❓ FAQ

Can I add protein?

Yes! Toss in canned tuna, cooked salmon, or edamame without changing the base recipe.

What if my child doesn’t like spicy food?

Stick with the sweet chili version of the mayo dressing. For adults, swap in sriracha for a spicier kick.

My toddler isn’t into “salads.” Any tips?

Try wrapping the cucumber and avocado mixture into seaweed snacks. It’s a fun, sushi-inspired way to enjoy the cucumber and avocado salad without calling it a salad at all.

Prep Time 10 mins
Rest Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 4
Description

This cucumber and avocado salad draws on simple Japanese flavors to create a creamy and crunchy combo that even toddlers can love.

Ingredients
  • 1 Cucumber
  • 1 large Avocado
  • Sesame Seeds (or Everything Bagel seasoning)
  • 3 pieces Seaweed Snack
    • Tangy Mayo (or, just use bottled Yum-Yum Sauce or equivalent)
  • 1 tbsp Mayonnaise
  • 1 tbsp Sweet Chili Sauce
  • ½ tsp Rice Vinegar (white or apple cider vinegar fine, too)
    • Soy-Ginger Dressing
  • 1 tsp Sesame Oil
  • 1 tbsp Soy Sauce (Low-Sodium recommended)
  • 1 tbsp Rice Vinegar
  • 1/2 tsp Ginger Powder
  • Honey
Instructions
    Prep and Assemble
  1. 1
    Peel cucumber. Cut into ½” slices (or smaller, if preferable to your child). Place slices into a colander and salt all over. Allow to sit for 15-30 minutes.
  2. 2
    While cucumbers sit, make the two dressings: in a small bowl, mix the mayo, sweet chili sauce, and rice vinegar until blended and creamy. In a separate bowl, mix the sesame oil, soy sauce, rice vinegar, ginger powder, and a touch of honey; mix and taste test to make sure the dressing is not too salty or sweet.
  3. 3
    Peel and pit avocado. Cut avocado fruit into small cubes and toss into a bowl; remove any excess water from cucumber and add to bowl with avocados. Gently drizzle soy-ginger dressing all around bowl; toss to mix. Scoop up a spoonful of mayo dressing and shake it over the top of the salad to add squiggles and splotches of it all around the salad.
  4. 4
    Shake sesame seeds (or everything bagel seasoning) all over the salad, then rip the seaweed strips into smaller pieces and toss all over the salad.
    5. Serve
  5. 5

    Let your child eat it as he/she fits, including (and most likely) by letting him or her pick out the parts he/she likes. If your child likes seaweed snacks but isn’t necessarily a huge, you know, salad person, try wrapping up a few pieces of dressed cucumber and avocado into a seaweed wrap.

    6. Adapt
  6. 6

    Protein is an easy add here: add bits of canned tuna, cuts of cooked salmon, or even edamame to the mix without having to change a thing. To make a spicier take on the salad for yourself, make the mayo recipe as directed but substitute sriracha (or equivalent) for the sweet chili sauce.

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Read it online: https://newdadskitchen.com/recipe/easy-cucumber-and-avocado-salad-for-kids/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.