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No side dish compares to this fresh and hearty cucumber tomato avocado salad. It features plenty of bright flavor from crisp cucumbers, creamy avocado, juicy tomatoes, and fresh herbs. Slice the veggies, add everything to 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 in your own garden. It reminds us of our grilled zucchini salad and grilled peach salad in that way.

cucumber tomato avocado salad  in a black serving bowl with fresh avocado on the side
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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.

Simple salad recipes like this avocado cucumber tomato salad recipe will always be a go-to. Other favorites are my Mexican street corn pasta saladeasy Italian pasta salad, and summer corn salad.

Reasons To Love Cucumber Tomato Avocado Salad

  • It’s a healthy salad that fits into everyone’s diet because it’s gluten-free, dairy-free, paleo, and vegetarian.
  • The fresh ingredients make this a great side dish for cookouts and summer picnics.
  • It’s the most delicious salad that will become a new favorite salad for the summer months. (Even kids love it!)
  • Bonus points because it’s an easy salad recipe that takes 15 minutes to make.

Grab These Ingredients

If you’ve thought to yourself, “What are the ingredients for avocado salad?” then look no further. Here are the simple ingredients for this tomato avocado cucumber salad. They’re easy and affordable to find in the grocery store. Jump down to the printable recipe card for exact measurements.

chopped avocado, sliced tomatoes and sliced avocado in a bowl with dressing and herbs
  • Fresh cucumber: I like English cucumbers 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: For close to a perfectly ripe avocado, find one that has a little bit of give when you press into it.
  • 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, 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.

Ingredient 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. Persian cucumbers also work as a substitution.
  • Cherry tomatoes: Try using cherry tomatoes or Roma tomatoes cut into chunks.
  • Cilantro: Swap this for parsley, dill, or green onions 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.

How to Make Cucumber Tomato Avocado Salad

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This recipe for this tomato avocado avocado salad recipe is really easy and these step-by-step instructions will make sure it turns out every time.

how to make cucumber tomato avocado salad
  1. Whisk the dressing ingredients together in a small bowl.
  2. 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 the avocado pieces into small slices. Add everything to a large salad bowl.
  3. Pour the dressing over the ingredients.
  4. Toss gently and serve right away.

Video: Watch How to Make It

a large bowl of tomato cucumber avocado salad with a black serving spoon

Recipe Variations

  • 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, 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!

Expert 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 it 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.
  • 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.
  • Add some protein: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch. Great for a low-carb diet!

Recipe FAQs

How long will avocado last in a salad?

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.

What does cucumber and tomato do for the body?

Both tomatoes and avocados are great for you and are great for weight loss, if that’s your goal. Avocados are a great source of your daily values of both healthy fats and grams of fiber.

How many carbs are in avocado salad?

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.

Can we eat cucumber and tomato together in salad?

The combination of crunchy cucumber and juicy tomato makes them a delicious combination for any salad.

Should I leave the skin on a cucumber for a salad?

The skin of a regular cucumber is a bit tough and chew, so it’s best to peel it quickly, similar to a potato, before adding it to a salad. You do not need to peel an English cucumber because the skin is thinner. I recommend an English cucumber for this salad.

Storage Instructions

Store the leftover salad in an airtight container in the fridge for up to 3 days. Avocados can turn brown quickly, so you can add a squeeze of fresh lemon juice or lime juice on top to slow down oxidation. You can also add it fresh when you’re ready to serve. I don’t recommend freezing this recipe.

cucumber tomato avocado salad on a white plate with a burger

 If you make this delicious salad, I’d love for you to give it a star rating below. You can also tag me on Instagram so I can see it!

Other Refreshing Salad Recipes

The best part of summer is the good quality ingredients you can find in season. Some of our favorite ingredients are vegetables and fruits which add plenty of fresh flavor. 

A favorite salad recipe of ours is this grilled zucchini salad that features zucchini, corn, fresh tomatoes, onion, and goat cheese. Not a fan of goat cheese? Substitute with feta cheese.

A great way to use more of your fresh tomatoes from this tomato cucumber avocado salad recipe is in this tomato peach burrata salad. This quick summer salad has a simple dressing and fresh basil that adds a lot of flavor.

Looking for more avocado recipes? This avocado pasta salad is perfect on a hot summer day. This easy recipe makes the perfect side dish but also works great as a main dish by just adding some grilled protein!

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4.84 from 6 votes

Cucumber Tomato Avocado Salad

Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
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.

Save this Recipe!

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Servings: 6 people


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

Salad Dressing

  • 3 tablespoons lime juice
  • 1/4 cup light or extra virgin olive oil (avocado oil works too)
  • 1 tablespoon raw honey
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup cilantro chopped


  • 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 for best results.
Last step! If you make this, please leave a review letting us know how it was!


For serving: if you’re taking this recipe to a cookout, store the dressing in a separate container: and toss the salad with the dressing right before serving.
Store: this recipe will last up to 3 days in the fridge in an airtight container.



  • 1 medium bowl


Serving: 1serving | Calories: 235kcal | Carbohydrates: 16.1g | Protein: 3.2g | Fat: 19.7g | Sodium: 200mg | Fiber: 6.7g | Sugar: 7.9g | Vitamin A: 32.9IU | Vitamin C: 29mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Rinda Johnson says:

    I love y

  2. Sophia says:

    5 stars
    Loved this!! YUM