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Cucumber Tomato Avocado Salad

Cucumber Tomato Avocado Salad

iamwinfred
This Cucumber Tomato Avocado Salad is a fresh, no-cook dish that comes together in just 15 minutes with simple, wholesome ingredients. Crisp cucumber, juicy cherry tomatoes, and buttery avocado are tossed in a bright lemon-olive oil dressing for a salad that's naturally vegan, gluten-free, and endlessly versatile — perfect as a side dish, a topping for grilled proteins, or a light standalone meal.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 280 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Citrus juicer or reamer For squeezing fresh lemon juice
  • Salad serving bowl
  • Measuring spoons
  • Paring knife For dicing avocado cleanly
  • Salad spinner For drying fresh herbs (optional)
  • Small bowl or measuring cup For whisking the dressing

Ingredients
  

For the Salad

  • 2 English cucumbers or 4 Persian cucumbers; about 400g total, diced into ½-inch pieces
  • 2 cups cherry tomatoes about 300g, halved; or 3 medium Roma tomatoes, seeded and diced
  • 2 ripe avocados peeled, pitted, and diced into ½-inch cubes
  • ¼ red onion about 40g, finely diced; soak in cold water 5 minutes to mellow if desired
  • ¼ cup fresh cilantro or flat-leaf parsley about 10g, roughly chopped

For the Dressing

  • 3 tablespoons extra virgin olive oil 45ml
  • 2 tablespoons fresh lemon juice 30ml; from about 1 large lemon — do not substitute bottled
  • ½ teaspoon garlic powder
  • salt to taste
  • black pepper freshly ground, to taste

For Garnish (Optional)

  • extra virgin olive oil thin drizzle over the top before serving
  • fresh herb leaves cilantro or parsley, a few sprigs for garnish

Instructions
 

  • Wash all produce and pat dry. Dice the cucumbers into ½-inch pieces (peel if using regular cucumbers), halve the cherry tomatoes (or seed and dice Roma tomatoes), and finely dice the red onion into ¼-inch pieces.
  • Halve each avocado lengthwise, remove the pit, score the flesh into a ½-inch grid while still in the skin, then scoop the pre-diced cubes into the mixing bowl. Work quickly and add a squeeze of lemon juice to prevent browning.
  • In a small bowl, whisk together the olive oil, fresh lemon juice, garlic powder, salt, and black pepper until combined and slightly emulsified. Taste and adjust seasoning as needed.
  • Rinse the cilantro or parsley and shake off excess moisture, then roughly chop the leaves into small pieces and set aside.
  • Add the cucumber, tomatoes, and red onion to a large mixing bowl, then gently add the diced avocado on top.
  • Pour the dressing evenly over the salad, scatter the chopped herbs on top, then gently fold everything together with a lifting motion to coat without breaking up the avocado. Taste and adjust salt, pepper, or lemon.
  • Transfer to a serving bowl, finish with a drizzle of olive oil and fresh herb garnish if desired, and serve right away for the best texture and flavor.

Notes

  • Choose ripe but firm avocados. They should yield to gentle pressure but still hold their shape when diced. Overripe avocados turn mushy the moment the salad is tossed.
  • Seed your tomatoes. If using Roma or large tomatoes, scoop out the seeds before dicing to prevent excess liquid from watering down the dressing.
  • Mellow the red onion. Soak finely diced red onion in cold water for 5 minutes, then drain and pat dry — it removes sharpness while keeping the color and flavor.
  • Always use fresh lemon juice. Bottled lemon juice lacks the brightness of fresh-squeezed. Lime juice works as a great substitute for a slightly more tropical flavor.
  • Add avocado last. Always add the avocado to the bowl right before dressing and tossing to keep the cubes intact throughout the mixing process.
  • Serve immediately for best results. This salad is at its peak within 20-30 minutes of assembly. Avocado oxidizes quickly and cucumber releases water over time.
  • Make-ahead tip. Prep cucumber, tomatoes, and onion up to 24 hours ahead and refrigerate in a sealed container. Mix the dressing separately. Add fresh avocado and herbs just before serving.
  • Storage. Store leftovers in an airtight container in the fridge for up to 1 day. Press plastic wrap directly against the salad surface to minimize air contact. Revive with a fresh squeeze of lemon and drizzle of olive oil before serving.
  • Do not freeze. The texture of both cucumber and avocado breaks down completely when frozen and thawed — this salad should always be served fresh.
  • Easy variations. Add crumbled feta and Kalamata olives for a Mediterranean twist, or toss in black beans, corn, and jalapeño for a Mexican-inspired version. Chickpeas or white beans make a great protein addition.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 16gProtein: 3gFat: 24gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 220mgPotassium: 680mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 6mg
Keyword avocado salad, cucumber tomato avocado salad, easy summer salad, healthy side salad, no cook salad
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