This Cucumber Tomato Avocado Salad is light, refreshing, and packed with vibrant summer flavors. Crisp cucumbers, sweet and juicy tomatoes, and rich, creamy avocado tossed in a zesty homemade dressing come together in a simple yet irresistible side dish that is great to serve any time of the year. It’s quick to prepare, making it an easy go-to for busy weeknights, backyard barbecues, or potlucks.
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I’m going to get straight to the point; I’m obsessed with this salad. It’s crispy, fresh, and totally satisfying. I took one of my favorite side dishes, Tomato Cucumber Salad, and gave it a new twist with creamy avocado. Just adding that one ingredient took this salad to a whole new level!
Why You’ll Love This Recipe
- Light & healthy: Packed with fresh vegetables and heart-healthy fats.
- Versatile: Serve as a side dish, topping, or even a light lunch.
- Customizable: Easily swap herbs or add extra veggies to make it your own.
How To Keep This Salad Fresh
This salad is best enjoyed right away since avocados tend to turn brown quickly. But you can always remove the avocados and dressing and store them separately in the fridge. These components will last for up to 3 days in the fridge in an airtight container. Then, assemble when ready and drain any moisture that’s been released from the tomatoes and cucumbers.
Tomato Cucumber Avocado Salad Ingredients
- Cucumbers: These add crunch and moisture to the salad.
- Tomatoes: Grape tomatoes or cherry tomatoes can be used.
- Avocados: Look for one that’s perfectly ripe. Gently squeeze it, and if it has a slight give (it should feel a little stronger than squeezing a playdough ball), it’s ready to use! If it’s hard, then it’s not ripe yet, and if it’s soft, then it’s too ripe.
- Red Onion: White or yellow onion will work too. You can also add picked red onions for a zesty kick.
- For the dressing: Grab olive oil (or avocado oil), red wine or champagne vinegar, lemon juice, fresh minced garlic, dried basil, cilantro, salt, and pepper. Parsley will work in place of cilantro.
Recipe Additions
Consider adding some of these ingredients to add additional flavor and texture to the salad:
- Proteins – shrimp, grilled or oven-baked chicken, leftover air fryer salmon.
- Fresh Greens – spinach, arugula, romaine lettuce.
- Cheese – feta cheese, blue cheese, mozzarella.
- Fresh Herbs – dill, oregano, thyme, mint.
Step by Step Directions
- Prepare the Vegetables: Chop the tomatoes and cucumbers, then slice the onions. I dice the avocados last so they don’t start to turn brown. Wash the cilantro and dry it in a towel. Roll the clean leaves into a small ball and chop.
- Make the Dressing: Next comes the salad dressing. I add all the ingredients to a small mason jar. Screw on the lid, then give it a good shake.
- Mix It All Together: Combine everything in your favorite salad bowl, drizzle over the dressing, and toss. Taste and sprinkle with salt and pepper
Do The Tomatoes And Cucumbers Need To Be Peeled?
Nope, you don’t need to peel the cucumbers and tomatoes. The skin is soft, loaded with nutrients, and gives the salad great texture.
Frequently Asked Questions
Can a cucumber tomato salad be made ahead of time?
I recommend making the salad without the avocado and dressing, covering it, and storing it in the refrigerator. Before serving, add the avocado and toss with the dressing.
Can I use a different vinegar?
Yes! White wine vinegar or apple cider vinegar work well as substitutes.
What To Serve With Cucumber Tomato Avocado Salad
I love to dig into this salad for lunch, especially on hot summer days when I don’t feel like cooking. It also makes a great main dish salad with the addition of grilled lemon chicken or salmon.
Serve it as a side dish for a weeknight meal or Sunday supper with Crock Pot Chicken Thighs or Crock Pot Beef Roast, garlic rice, green beans, and warm Parmesan garlic bread.
More Fresh Salad Recipes You’ll Love
If you tried this Cucumber Tomato Avocado Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Cucumber Tomato Avocado Salad is a refreshing dish that packs a punch of fresh, bright flavor. Serve this salad any time of the year for a burst of summer in every bite!
- 1 pound Roma tomatoes
- 1 English cucumber
- ½ medium red onion
- 2 avocados
- ⅓ cup olive oil
- 2 tablespoons champagne or white balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon dried basil
- 1 teaspoon garlic – minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cilantro – chopped
- ***parsley can be substituted for cilantro
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Chop cucumbers, tomatoes, onion and avocado and place in a salad bowl.
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Add olive oil, vinegar, lemon juice, dried basil, garlic, salt and pepper to a lidded jar. Screw on the top and shake to blend all ingredients. Pour dressing over chopped vegetables and toss.
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Sprinkle cilantro on the salad. Taste and adjust salt and pepper. Toss and serve immediately.
To Make Ahead
- make the salad without the avocado and dressing, cover it, and store it in the refrigerator. Before serving, add the avocado and toss with the dressing.
To Store And Save
- Once everything is tossed together, the salad will keep in the fridge for a day, but it’s best served freshly made.
Recipe Additions:
Consider adding some of these ingredients to add additional flavor and texture to the salad:
- Proteins – shrimp, grilled chicken, salmon.
- Fresh Greens – spinach, arugula, romaine lettuce.
- Cheese – feta cheese, blue cheese, mozzarella.
- Fresh Herbs – dill, oregano, thyme, mint.
Calories: 244kcal · Carbohydrates: 13g · Protein: 3g · Fat: 22g · Saturated Fat: 3g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 15g · Sodium: 205mg · Potassium: 606mg · Fiber: 6g · Sugar: 5g · Vitamin A: 791IU · Vitamin C: 20mg · Calcium: 31mg · Iron: 1mg
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