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This quick and easy Cucumber Tomato Avocado Salad is made up of simple ingredients and is simply delicious. Tossed is a bright lemony herb dressing along with the fresh and cool salad and is the perfect warm-weather side dish or light meal.

A cucumber tomato avocado salad tossed in a lemon vinaigrette dressing in a white serving bowl with a wooden spoon in the background.

On a hot summer day or when you are looking for a light main dish, there is nothing better than a simple salad packed full of fresh ripe cucumbers, juicy cherry tomatoes, and creamy avocado pieces.

One of my family’s favorite recipes, that is so versatile too. I love it for a low-carb diet with tons of bright flavor. And the kids love to eat it with tortilla chips just like they would a chunky salsa and even on top of crusty oven-baked bread. It’s a win for the whole family.

This delicious salad is also perfect for summer picnics, a light lunch, or a perfect side dish to freshen up any meal.

Ingredient Notes

A labeled image of ingredients needed to make cucumber tomato avocado salad.
  • Fresh Cucumbers: I love to use either mini cucumbers or English Cucumbers. Mini cucumbers are really crisp and crunchy, with a very thin skin and small seeds. English cucumbers are also thinner-skinned, and each of these has less water content than a traditional cucumber. I do not peel them as the skin is full of nutrients, and they add a great crunch. If you use a traditional cucumber, you may want to peel them.
  • Tomatoes: Choose ripe tomatoes for the best flavor and texture. Cherry tomatoes or grape tomatoes can add a burst of sweetness and are easy to half and add to the salad. Roma tomatoes are also a great choice.
  • Avocados: Avocadoes add a creamy texture to the salad goes well with the crisp texture of the cucumber. They also taste amazing with tomatoes.
  • Fresh Lemon Juice: Using freshly squeezed lemon juice is recommended for the best flavor. Lime juice is also delicious in this salad if you prefer it.
  • Vinegar: Both champagne vinegar and white wine vinegar add a nice touch of acidity to the salad. If you don’t have either on hand, red wine vinegar, white balsamic vinegar, or apple cider vinegar can also work.
  • Minced Garlic: Freshly minced garlic is ideal, but you can also use garlic powder if you don’t have fresh garlic on hand.
  • Dried Basil: Dried basil adds a wonderful herby flavor to the dressing. If you have fresh on hand, you can use that as well.
  • Sea Salt and Black Pepper: Salt and pepper will enhance the flavors of the ingredients. Remember to taste after combining the salad and adjust to your liking.
  • Chopped Cilantro: Fresh herbs like cilantro add a fresh element to the salad. If you’re not a fan of cilantro, you can substitute it with fresh parsley or another herb of your choice.

Variations and Substitutions

  • Sweetness: Want to add a touch of sweetness, add a pinch of sugar or a bit of honey to the dressing or drizzle over the top of the salad.
  • Herb Substitutions: If you love an herby dressing, you can swap any of your favorites, like dill, oregano, or parsley, for the basil.
  • Add Cheese: Add your favorite cheese for another layer of creaminess. Feta Cheese is one of my favorites, but mozzarella cheese, burrata, Cotija, or even goat cheese are good options.
  • Nuts & Seeds: Add toasted pine nuts, sunflower seeds, pepitas, almonds, or walnuts for extra crunch and flavor.
  • Spice it Up: If you enjoy some heat, add chopped chili peppers, like jalapeños or serranos, for a spicy kick.
  • Greek-Inspired Salad: Add Kalamata olives, crumbled feta cheese, and red bell peppers for a Mediterranean twist.
  • Creamy Avocado Dressing: Blend one of the avocados with some Greek yogurt or sour cream, lime juice, and a touch of honey to create a creamy dressing.
  • Tex-Mex Salad: Incorporate corn, black beans, and chopped jalapeños for a southwestern flair. Serve with tortilla chips.

How To Make Cucumber Tomato Avocado Salad

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prepare the Onion

A collage image showing red onion thinly sliced and then placed into a bowl of water so that the sharpness of the onion in removed.

Slice and soak the red onion in cold water for a few minutes and then drain and pat them dry.

This will remove that harsh, sharp taste (and aftertaste) of the raw onions. This is optional, but I do this while I am cutting up my other vegetables.

Step 2 | Slice and Dice Veggies

A tray of cut veggies - tomatoes, cucumber, avocado, and sliced red onion.

Grab your mini cucumbers (or go for a large English cucumber if that’s your preference),  cut lengthwise, and then halve. Or into bite-sized cuts of your choice.

Next, for those ripe and juicy tomatoes. If using cherry or grape tomatoes, I usually halve them to make them easier to eat. When using a Roma or any other vine-ripe tomato, cut and remove seeds if desired.

Dice avocado into bite-sized pieces.

Step 3 | Make the Lemon Vinaigrette Dressing

A collage image shows dressing ingredients in a glass bowl and then the dressing whisked together.

Now, let’s whip up the dressing: combine some avocado or olive oil, freshly squeezed lemon juice for that tang, a dash of champagne vinegar or white wine vinegar, minced garlic for that extra kick, and a sprinkle of dried basil, sea salt, and black pepper to round up the flavors.

This can also be placed in a jar, then close the lid and give a good shake.

Step 4 | Mix Vegetables with Dressing

A collage image of vegetables in a bowl with dressing being poured over them and then being tossed together with wooden spoons.

Mix this all up, and we’re ready to assemble.

Gently toss the cucumbers, tomatoes, avocados, and red onion in the dressing – coat them well for that burst of flavor in every bite.

Finally, top it all off with some chopped cilantro for a fresh and herby twist.

Dive into this refreshing goodness and enjoy!

Tips

  • Chill the Ingredients: For the best taste, chill the tomatoes, cucumbers, and avocados in the refrigerator before assembling the salad. A cold salad is refreshing and flavorful.
  • Balance the Flavors: Taste as you go. Adjust the quantities of lemon juice, vinegar, salt, and other seasonings to create a dressing that balances tanginess, acidity, and saltiness to your liking.
  • Don’t Overmix: Be gentle when mixing the salad to avoid mashing the avocados. Use a light toss to combine the ingredients without breaking them down.
A close up of a bowl of cucumber tomato avocado salad after tossed and placed in a white serving bowl.

Recipe FAQs

Can I prepare the salad in advance?

While the simple summer salad is best enjoyed fresh, you can prepare the ingredients ahead of time and mix them together just before serving. I recommend waiting to dice the avocado separately just before serving to prevent it from browning.

How do I know when avocados are ripe?

Gently press near the stem of the avocado. If it gives slightly and feels soft but not mushy, it’s likely ripe. If it’s too hard, leave it at room temperature to ripen. Be careful not to press too hard, as it might bruise the avocado.

Can I use regular cucumbers instead of mini cucumbers?

Yes, you can definitely use regular cucumbers if you prefer. Just remember to peel them and remove the seeds if they’re large and more watery. Adjust the quantity based on your preference and the size of the cucumbers.

Can I make the dressing without garlic?

If you prefer a milder dressing, you can omit the garlic. The other flavors like lemon, vinegar, and herbs will still provide a great taste.

A wooden spoon removing a scoop of avocado salad with cucumbers, tomatoes, and onions.

Storage

Enjoy Promptly: While this salad can be stored, it’s at its best when freshly made due to the texture of the avocados and the crispness of the vegetables.

Storage: If you have leftovers, store them in an airtight container in the refrigerator for 1 day.

The avocado will slightly begin to brown, and the vegetables will become more liquidy, but the salad will still taste great. To rejuvenate any leftovers, a drizzle of additional lemon or lime juice and a touch of salt will do the trick as well.

What to Serve

The cucumber tomato avocado salad is a great side dish that can complement a wide range of main courses. Here are some ideas for what to serve with this refreshing salad:

  • Soup: For a light and satisfying meal, pair the salad with a bowl of soup, such as a white chicken chili, tomato soup, or a vegetable-based soup.
  • Brunch Fare: The salad can complement brunch dishes like omelets, frittatas, breakfast casseroles, or a spread of assorted cheeses and bread.
  • Grilled Chicken: The light and refreshing flavors of the salad pair well with grilled chicken, whether it’s marinated, seasoned, or simply cooked with some herbs and spices.
  • Burgers: Whether you’re enjoying beef, chicken, turkey, or veggie burgers, the salad offers a refreshing contrast to the hearty flavors of the burgers.

More Refreshing Salad Recipes

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A cucumber tomato avocado salad tossed in a lemon vinaigrette dressing in a white serving bowl.
Recipe
5 from 10 votes

(click stars to rate)

Cucumber Tomato Avocado Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Nikki Lee
This quick and easy Cucumber Tomato Avocado Salad is made up of simple ingredients and is simply delicious. Tossed is a bright lemony herb dressing along with the fresh and cool salad and is the perfect warm-weather side dish or light meal.
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Ingredients 

  • 4 mini mini cucumbers or 1 large English cucumber, cut lengthwise and then halved (about 2 1/2 cups)
  • 2 pints grape or cherry tomatoes or Roma, halved or diced (about 2 1/2 cups)
  • 2 medium avocados, , diced
  • ½ medium red onion, thinly sliced
  • ¼ cup olive oil or avocado oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar or champagne vinegar
  • ½ teaspoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • chopped cilantro or parsley, (or to taste)

Instructions

  • Place sliced onions in a bowl of cold water and let sit for a few minutes, while preparing the vegetables. Drain the onions and pat dry. Set aside.
  • Chop cucumbers, tomatoes, onion, and avocado and place them in a large bowl.
  • In a small bowl, whisk together the dressing ingredients; Lemon juice, olive oil, vinegar, minced garlic, salt, and pepper.
  • Pour dressing over the salad and gently toss together to coat.
  • Top with cilantro or parsley and taste. Add additional salt & pepper to taste if desired. Serve immediately.

Nutrition Information

Serving: 1serving Calories: 222kcal (11%) Carbohydrates: 13g (4%) Protein: 3g (6%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Sodium: 207mg (9%) Potassium: 722mg (21%) Fiber: 7g (29%) Sugar: 5g (6%) Vitamin A: 1422IU (28%) Vitamin C: 30mg (36%) Calcium: 29mg (3%) Iron: 1mg (6%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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17 Comments

  1. 5 stars
    My son planted his first garden this year and it went CRAZY! I have been lucky to reap the benefits and looking for ways to use cucumbers and tomatoes — so happy that I found this clever recipe!

  2. 5 stars
    Love this Cucumber Tomato Avocado Salad recipe, easy and looks delicious. Really like the combinations and the dressing looks really tasty, to use in other salads too. Thanks for sharing 🙂

  3. 5 stars
    This salad just screams summertime! 🙂 And I am absolutely loving the homemade dressing for this.

    1. Thank you, Carrie! It’s amazing the difference a homemade dressing is. And this one is so simple to mix together.

  4. 5 stars
    I made this salad for lunch today and OMG was it delicious! The avocado made it creamy and the veggies are so refreshing!