Cucumber Tomato Avocado Salad

This cucumber tomato avocado salad is a riff on the cucumber tomato salad I grew up eating, born from my Eastern European roots where hearty, non-leafy salads were the norm. For this version, I jazzed it up with creamy avocado — because everything is better with avocado in my book — plus a splash of lemon juice and fresh herbs. And even though I like my greens these days, this one has become one of my family’s favorite salad recipes over the years. Let’s make it together… and maybe it’ll be one of your family’s faves, too!

Ingredients & Substitutions

Here I explain the best ingredients for my avocado cucumber tomato salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Cucumber Tomato Avocado Salad:

• Avocados – Make sure they are soft, but not overripe. My little trick to know they are not too ripe is to remove the little nub where the stem was – it should be green and not brown.
• Tomatoes – I diced up Roma tomatoes this time, but you can use any kind you’ve got. My kids actually prefer my tomato cucumber avocado salad with grape or cherry tomatoes instead, which is a bit easier too since you just have to slice them in half.
• Cucumbers – I used English cucumbers, cut into quarter moons because they are pretty large. Persian cucumbers taste even better. (See more of my tips for selecting cukes in my creamy cucumber salad post.)
• Fresh Herbs – A sprinkle of fresh dill and parsley is just what these summer veggies need. Any fresh herbs you like will work great! Try chives, basil, or cilantro for different flavors.

Salad Dressing:

• Olive Oil – The base of the dressing. Sometimes I use mild olive oil and other times extra virgin olive oil. Avocado oil works, too!
• Lemon Juice – Adds zing and emulsifies the dressing. I love fresh-squeezed lemon juice here, but you can substitute any acidic ingredient, such as lime juice, balsamic vinegar, or red wine vinegar.
• Garlic Powder – I keep it simple, but if you want more bite, crush a couple garlic cloves into the dressing instead.
• Sea Salt & Black Pepper

How To Make Cucumber Tomato Avocado Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper.
2. Make the salad. In a large bowl, combine the avocado, tomatoes, cucumber, fresh dill, and fresh parsley.
3. Combine. Pour the dressing over the salad and toss to coat. Serve immediately.

Meal Prep Tips

I don’t recommend keeping leftovers for later, because the avocado turns brown, even with the acidic dressing, and the veggies get mushy. But, I do like to meal prep some components of this tomato cucumber avocado salad! You can dice up the tomatoes and cucumbers, and mix up the dressing ahead of time. Just keep them in separate containers in the fridge.

Serving Suggestions

Got that salad all mixed up and ready to go? Here are a few of my favorite ways to serve it up:

• Chicken – Since this salad is so fresh and loaded with summer veggies, I like to make it when I grill chicken or chicken kabobs. During the cooler months, try it with my pan seared chicken breast, crispy air fryer chicken legs or baked chicken thighs.
• Pork – Cucumber tomato avocado salad pairs beautifully with some grilled pork chops or baked pork chops. When I don’t have time for all that and still want juicy chops, air fryer pork chops are the way to go.
• Seafood – My fave with this salad is pan seared salmon, because its lemon butter sauce works so well with these flavors. For a fresh meal outside, make my grilled salmon or shrimp skewers.
• Eastern European Dishes – For a complete taste of Eastern Europe, serve my kielbasa and sauerkraut and comforting beet soup.

More Avocado Salad Recipes

Have more avocado to use up? Try one of my other avocado recipes below, make my avocado brownies, or otherwise I love this avocado saver when I have just a half left.