No side dish compares to this fresh and filling cucumber tomato avocado salad. Throw everything in a bowl and serve it with a quick dinner or take it to your next BBQ or cookout. 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!
Watch the full recipe video below!
I always have a hard time deciding what side dish to take to a cookout. I want to take something fresh and healthy, but also something everyone will love. This cucumber tomato avocado salad will always be a go-to alongside my Mexican street corn pasta salad, easy Italian pasta salad and my summer corn salad.
There are so many great things about this recipe, but I love that it fits into everyone's diet (gluten free, dairy free, paleo and vegetarian). The ingredients are so fresh and easy to find!
- English cucumber: I like english cucumber because they're skinnier and have a more subtle skin that's easy to eat. You'll scoop out the center seeds and thinly slice it.
- Avocados: find avocados that have a little bit of give when you press into it. You don't want it too ripe or not ripe enough!
- Cherry tomatoes: I like to use a colorful variety of tomatoes to make this salad look extra pretty! You can also use 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.
- Light olive oil: this is the base of the dressing and can be swapped for avocado oil as well.
- Cilantro: fresh cilantro is our favorite, but you can use other herbs like parsley or dill.
How to Make Cucumber Tomato Avocado Salad (step-by-step)
- Whisk the dressing ingredients together in a small bowl.
- Prep all of your veggies for salad. 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 into small slices. Add everything to a large bowl.
- Pour the dressing over the ingredients.
- Toss gently and serve right away.
Swaps and substitutions
- English cucumber: you can use a regular cucumber, but the skin is thicker and a little more bitter so I recommend peeling them first.
- Cherry tomatoes: try using cherry tomatoes or a large roma tomato cut into chunks.
- Cilantro: swap this for parsley or dill if you are someone you know isn't a fan.
- Light olive oil: you can use avocado oil if that's what you have. It's a mild taste which is great for this dressing.
Prefer to watch instead of read?
- Make it Mexican: add a can of drained fire roasted corn, diced fresh jalapeno and queso fresco (optional).
- Make it Greek: swap the cilantro and lime juice for fresh oregano, fresh parsley and lemon juice. Add in some chickpeas, kalamata olives and feta cheese!
- Add some protein: throw in some cooked and diced chicken for extra protein. This makes it a full meal and would be great to take to work for lunches!
Must-Read Recipe 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.
- How to cut an avocado for this salad: Slice is in half lengthwise then remove the seed from the center. Next, slice each half into 2-3 more pieces, remove the skin and thinly slice it horizontally into chunks.
- Take it to parties: 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.
Avocado Salad: Frequently Asked Questions
Avocado will last for up to 3 days in a salad. The salad may wilt some if there is lettuce in it. If you're using it in this tomato cucumber avocado salad it will last the same amount of time. The dressing has citrus in it, so it should keep the avocado from turning brown for a few days. I don't recommend putting dressing on traditional salad in advance. If possible, prep your salad and toss it with the avocado before serving for the most fresh option.
Both tomatoes and avocados are great for you and are great for weight loss, if that's your goal. Avocados are packed with healthy fats and a ton of fiber.
One serving of this avocado salad has 16g of carbs. There are almost 7g of fiber in each serving, resulting in 9 net carbs per serving. Omit the tablespoon of honey for 6g net carbs per serving.
This salad will last up to 3 days in the fridge. Avocados can turn brown quickly, so make sure it's in an air tight container!
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More healthy side dishes:
- Roasted mini peppers
- Creamy caesar pasta salad (gluten free | vegan)
- Avocado pasta salad
- Mexican street corn pasta salad
- Italian pasta salad
- Summer corn salad
- Chipotle Roasted sweet potato kale salad
Cucumber Tomato Avocado Salad
For the cucumber tomato avocado salad
- 1 English Cucumber sliced in half lengthwise with the seeds scooped out and cut into small pieces
- 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 thin pieces
For the dressing
- 3 tablespoons lime juice
- 1/4 cup light tasting olive oil (or avocado oil)
- 1 tablespoon raw honey (or maple syrup)
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 cup cilantro chopped
- 1 medium bowl
- Start by whisking all of the dressing ingredients together in a small bowl then set aside.
- 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.
- Add the cucumber, tomato, onion and avocado to a large serving bowl, toss with the prepared dressing and serve right away.