Avocado Tomato Salad with Cucumber Recipe
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Avocado tomato salad with cucumber is my go-to when I want something fresh, easy, and full of flavor. With creamy avocado, juicy tomatoes, crisp cucumber, and a touch of red onion tossed in a simple homemade dressing, it comes together in under 10 minutes and goes with just about anything. It’s perfect as a stand-alone lunch or a quick side for warm-weather meals when you’re keeping things light but tasty.
I make this in rotation with Italian chopped salad and chopped chicken salad for backyard BBQs, potlucks, lazy weekend lunches, and even quick weeknight dinners. It’s always a hit, and I love how it adds a bright, refreshing touch to any plate.
The mix of textures and flavors makes it feel like more than just a basic salad. No matter the season or occasion, avocado tomato salad with cucumber always finds a spot on my table.
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Why You’ll Love This Recipe
- All fresh ingredients: Made with simple, wholesome ingredients you can actually feel great about eating.
- Use what you’ve got: It’s a smart way to turn those random fridge veggies into something tasty instead of letting them go to waste.
- No-fuss prep: Just chop, toss, and you’re good to go.
- Works with everything: Serve it alongside grilled meat, sandwiches, soup, or just enjoy it on its own.
- Crowd favorite: It’s the kind of dish that travels well, holds up great, and disappears fast at any party or picnic.
How to Make Avocado Tomato Salad with Cucumber
Avocado tomato salad with cucumber comes together fast in just one bowl. Just add your veggies, pour on the dressing, season, and toss it all together. For the best flavor, pop it in the fridge until you’re ready to eat so it stays crisp.
Scroll down for the full printable recipe with ingredients, measurements, and easy step-by-step directions.
Ingredients You Need
- Avocados: Choose ripe Hass avocados. They’re creamy and buttery, but still firm enough to hold their shape once mixed in the salad. Get extra to make a delicious dessert like avocado chocolate pudding.
- Cherry tomatoes: Use firm, juicy tomatoes.
- English cucumber: This works best since it’s mild, has thin skin, and barely any seeds, so no peeling needed.
- Red onion: A few thin slices add just the right amount of sharpness to balance the creamy textures.
- Lemon: Fresh lemon juice brightens up the flavor and helps keep the avocado from turning brown.
- Olive oil: Adds a clean finish that brings everything together. Use a good-quality olive oil for the best taste.
- Salt and pepper
Step-By-Step Instructions
Making an avocado tomato salad with cucumber takes just 10 minutes and a handful of simple steps. It’s quick, easy, and perfect when you need something fresh without spending much time. Just follow the steps below and you’ll have it ready before you know it.
Step 1: Mix
Start by adding the avocado, cherry tomatoes, and some thinly sliced onion to a large bowl.
Step 2: Add the cucumber
Slice the cucumber into quarters the long way, then dice it up and toss it in with the rest.
Step 3: Add the wet ingredients
Pour in a splash of lemon juice and a good drizzle of olive oil.
Step 4: Season and toss
Sprinkle in some salt and pepper, then give everything a gentle stir so it’s all well coated.
Step 5: Chill
Cover the bowl and stick it in the fridge for at least half an hour so the flavors have time to come together.
Substitutions
- Cherry tomatoes: Grape tomatoes work just as well, or just chop up a few Romas if that’s what you’ve got.
- English cucumber: Persian cucumbers are a good swap. If you’re using a regular one, go ahead and peel it and scoop out the seeds so it’s not watery.
- Red onion: Use thin slices of shallot or even some chopped green onion instead.
- Lemon: Lime juice works in a pinch and still keeps the salad bright and fresh.
- Olive oil: If you don’t have olive oil, avocado oil, or a simple vinaigrette will still taste great.
Expert Tips
- Tone down the onions: If red onion feels too strong, let the slices sit in cold water for 5 to 10 minutes before adding them in.
- Add color: A mix of red, yellow, and orange tomatoes adds a nice burst of color and makes the salad pop.
- Go easy when mixing: Once the avocados are in, toss gently so they stay chunky and don’t turn into mush.
- Bulk it up: If you want to make it more filling, toss in some rotisserie chicken, grilled fish, or shredded pork and call it a meal.
- Taste as you go: Lemon and olive oil do a lot, but don’t forget to season. A little salt, pepper, or even chili flakes can make a big difference.
How to Store This Recipe
You can prep most of the salad ahead by chopping the veggies and storing them in the fridge. Leave the avocado out until the last minute so it stays fresh.
When you’re ready to eat, add it in with a splash of lemon juice to keep it from browning. Try to finish any leftovers the same day since avocado doesn’t stay nice for long.
What to Serve with Avocado Tomato Salad with Cucumber
Avocado tomato salad with cucumber goes with just about anything. It adds a fresh, crisp bite that works well next to grilled or pan seared chicken, pork chops, or a cozy meatloaf.
You can spoon it onto tacos, layer it in a grain bowl, or serve it with pita chips for a quick lunch. It also fits right in on a summer table full of dips, sides, and other easy favorites.
More Salad Recipes To Try
- Italian chopped salad
- Pickle relish
- Sauteed beet green salad
- Low-histamine salad dressing
- Keto salad dressing
Fresh Avocado Tomato Salad with Cucumber
Ingredients
- 2 medium avocados diced
- 1 pound cherry tomatoes halved
- 1 medium English cucumber
- ½ medium red onion thinly sliced
- 1 medium lemon juiced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Start by adding the avocado, cherry tomatoes, and some thinly sliced onion to a large bowl.
- Slice the cucumber into quarters the long way, then dice it up and toss it in with the rest.
- Pour in a splash of lemon juice and a good drizzle of olive oil.
- Sprinkle in some salt and pepper, then give everything a gentle stir so it’s all well coated.
- Cover the bowl and stick it in the fridge for at least half an hour so the flavors have time to come together.
Notes
- If red onion feels too strong, let the slices sit in cold water for 5 to 10 minutes before adding them in.
- Once the avocados are in, toss gently so they stay chunky and don’t turn into mush.
- If you want to make it more filling, toss in some rotisserie chicken, grilled fish, or shredded pork and call it a meal.
- Lemon and olive oil do a lot, but don’t forget to season. A little salt, pepper, or even chili flakes can make a big difference.
Nutrition & Macros
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