Anytime I bring this cucumber tomato avocado salad recipe to a cookout everyone asks for the recipe. Creamy avocado, crisp cucumbers, and juicy tomatoes are the base of this salad, but it gets even better with a bright and citrusy dressing with fresh herbs.
Table of Contents
There’s something about a salad without any lettuce. A hearty, yet simple salad, like this avocado cucumber tomato salad recipe will always be a go-to.
My favorite part about this recipe is that you can find the ingredients at your farmer’s market or even out of your backyard garden. I promise this will become your new favorite salad recipe!
Need another summer salad? Try grilled zucchini salad, easy Italian pasta salad, or summer corn salad next!
Ingredients You Need
Here are the simple ingredients you need for this tomato cucumber avocado salad recipe. Jump to recipe for exact measurements.
- Fresh cucumber: I like English cucumbers because the skin is very thin and edible.
- Avocados: A perfectly ripe avocado will have a little bit of give when you press into it.
- Tomatoes: I like to use a colorful variety of Cherry tomatoes to make this salad look extra pretty! You can also use roma tomatoes or grape tomatoes.
- Red onion: This gives the salad a little bite and crunch.
- Lime Juice: Fresh lime juice is best for the dressing in this recipe, but you could also use red wine vinegar.
- Olive oil: This is the base of the dressing. You can use light olive oil, extra virgin olive oil or avocado oil as well.
- Cilantro: Fresh cilantro is our favorite, but you can use other herbs like parsley or fresh dill.
- Kosher salt and black pepper: For flavor!
Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.
How to Make Cucumber Tomato Avocado Salad
This is an overview with step-by-step photos, to make this easy chicken wings recipe. Full printable instructions are in the recipe card below.
- Make the dressing: Whisk the dressing ingredients together in a small bowl.
- Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
- Toss it together: Pour the dressing over the ingredients.
- Serve: Chill the salad for a few hours or serve right away with more fresh herbs.
Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.
Quick Tips
- How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
- How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
- Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.
Recipe Variations
- Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
- Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
- Make it Greek: Swap the cilantro and lime juice for fresh oregano, and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives and feta cheese!
- Different tomatoes: Use any juice, ripe tomatoes you have on hand and slice them into chunks.
- Add more veggies: Mix in crunchy sweet peppers
Storing Leftovers
This cucumber avocado salad will stay fresh in an airtight container in the fridge for up to 3 days. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.
Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.
Need a main dish? Try it with grilled burgers, cilantro lime chicken, or blackened chicken tenders.
Cucumber Tomato Avocado Salad
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Ingredients
- 1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
- 2 avocados quartered and cut into chunks
- 1 pint cherry tomatoes cut in half lengthwise
- 1/2 small red onion peeled and cut into small small pieces
- 3 Tablespoons lime juice (about 1 lime)
- 1/4 cup extra virgin olive oil (avocado oil works too)
- 1 Tablespoon honey
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 cup cilantro finely chopped
Instructions
- Start by whisking all of the dressing ingredients together in a small bowl then set aside.3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
- If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.1 English cucumber, 2 avocados
- Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.1 pint cherry tomatoes, 1/2 small red onion
Notes
- Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
- Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
- Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
- Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
- Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
- Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love y
Loved this!! YUM