Cucumber Tomato Avocado Salad

4.84 from 6 votes

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

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Prep Time15

Cook Time0

Total Time15

Servings: people

Author: Molly Thompson

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

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

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.

Store: This recipe will last up to 3 days in the fridge in an airtight container. 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.

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 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.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

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