Why you’ll love this Cucumber Tomato Avocado Salad!
- No cooking, no heat. Exactly what you want to make in summer.
- Ready in 15 minutes from fridge to table.
- The lime-honey dressing is the kind you save and pour on other things too.
- Works as a side dish or turns into a full meal with added protein.
- Naturally Gluten-Free, Dairy-Free, Vegan, and Paleo.
Looking for a protein to pair it with? Try cilantro lime chicken or blackened chicken tenders for a full plate.
Looking for more summer salads? Try our watermelon basil salad with feta, strawberry quinoa salad, or Italian pasta salad next.
Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.
What’s in This Salad
Here’s what you need and why each one matters.
- English cucumber: Thinner skin than a regular cucumber, so you don’t have to peel it. Scoop out the seedy center so the salad doesn’t get watery.
- Cherry tomatoes: Sweeter and more consistent than larger tomatoes. Halve them so you get a burst in every bite.
- Avocado: Two avocados. You want them just ripe soft when pressed but not mushy.
- Red onion: A small amount adds sharpness that balances the richness of the avocado.
- Lime juice, olive oil, honey, garlic, cilantro: These five things make the dressing. The honey takes the edge off the lime. Don’t skip it.
What makes this one worth making: the dressing. It’s not just olive oil and lemon it’s lime juice, honey, two garlic cloves, and cilantro, whisked together into something that makes the whole bowl taste intentional. Add grilled chicken or a filet of blackened salmon and this becomes dinner. You don’t even have to heat anything.
How to Make Cucumber Tomato Avocado Salad
- 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.
Tips for the Best Salad
- Cut your avocado last. Once it’s exposed to air it starts to oxidize. The lime juice slows it down, but cutting it last gives you the best color.
- Don’t over-salt before serving. If you salt it too early, the tomatoes release water and the cucumber softens. Wait until you’re ready to eat.
- How to tell if your avocado is ripe: It should give slightly when you press the skin. If the stem cap is still on, pop it off green underneath means it’s ready.
Make-Ahead and Storage
Make-ahead: Prep the dressing up to three days ahead and keep it in a jar in the fridge. Chop the cucumber, tomatoes, and onion and store them separately. Cut the avocado right before serving.
Storage: This salad keeps in the fridge for up to three days. The lime juice helps keep the avocado from browning, but you can squeeze a little more on top before storing if you want extra insurance. Do not freeze.
Recipe Variations
Turn it into a meal: Add grilled chicken, rotisserie chicken, or blackened salmon, directly to the bowl. No separate cooking needed if you use rotisserie.
- Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken for a light lunch.
- Make it Mexican: Add a can of drained fire-roasted corn, fresh jalapeno, and queso fresco.
- Make it Greek: Swap the cilantro and lime juice for fresh oregano and lemon juice. Add bell peppers, green onions, chickpeas, kalamata olives, and feta.
- Different tomatoes: Use any juicy, ripe tomatoes you have on hand.
- Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.
- Swap herbs: Try fresh basil, dill, or parsley.
Cucumber Tomato Avocado Salad FAQs
Almost. You can chop the cucumber, tomatoes, and onion the night before and refrigerate them. Make the dressing ahead too. But wait to cut the avocado and add the dressing until you’re ready to serve otherwise the avocado will brown and the salad will get soggy.
The base is cucumber, tomatoes, avocado, and red onion. The dressing uses lime juice, olive oil, honey, garlic, and cilantro. From there you can customize: grilled corn, feta, chickpeas, bell pepper, or jalapeño depending on the direction you want.
Grilled chicken, rotisserie chicken, or blackened salmon all work. Add the protein to the bowl and it becomes a full meal. See the variations section below for specific ideas.
Yes. Peel the skin first regular cucumber skin is thicker and can be bitter. The rest of the prep is the same.
Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.
Cucumber Tomato Avocado Salad
Save this Recipe!
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