- Cucumber 1
- Tomatoes 4
- Ripe avocados 3
- Red onion ½
- Cilantro ¼ cup
- Lemon juice 1 lemon
- Salt • 1 kcal
- Extra virgin olive oil 2 tbsp
Sometimes all you need for a side dish is a fresh salad, chock full of nutrients. This Cucumber Tomato Avocado Salad is an easy, quick, and light salad recipe you can enjoy in the spring and summer months. The avocado makes it slightly creamy, while the onion and cucumber make it slightly crunchy. Tomatoes and cilantro add tons of flavor, together with a squeeze of lemon and a drizzle of olive oil. This is the perfect side dish if you’re craving fresh ingredients without much of a hassle. It’s quick and easy to assemble—a simple salad with all the taste. Your guests will be surprised at the simplicity of this delicious, full-of-texture salad.
Cucumber Tomato Avocado Salad Ingredients
This salad contains a few simple ingredients, but together they bring a symphony of flavors and textures:
Cucumber – English or Persian cucumbers will do for this salad, no need to peel it first!
Tomatoes – choose the ripest, reddest tomatoes you can find. If you can’t find ripe tomatoes at a store near you (the ones in the store are often flavorless), rather go for cherry tomatoes, these will always be the sweetest.
Red Onion – red onion is preferred for this recipe. It’s not as strong as a regular white onion, and the taste will be more pleasant and less harsh to eat. If you want to take some of the bite out of the red onion, soak the slices in a bit of water before mixing it with the rest of the ingredients.
Avocado – the avocado not only adds healthy fats to the salad, but also adds a creamy texture, making the salad feel more satisfying.
Olive oil – Olive oil acts as a dressing and brings all the ingredients together.
How to make Cucumber Tomato Avocado Salad
This salad comes together quickly and easily. First, chop up all your ingredients and add them to a large salad bowl. Top with salt and pepper, and finish off with a drizzle of olive oil. As easy as that!
Delicious additions: add any of the following to the salad.
- Cheese: mozzarella, feta cheese.
- Herbs: if you don’t like cilantro, you can add dill or parsley.
- Protein: chopped boiled eggs, canned tuna, smoked salmon, smoked chicken, leftover turkey.
- Acid: add a drizzle of apple cider vinegar or balsamic vinegar for a bit of acidity.
- Mexican: add sliced pickled jalapenos, fresh corn, and queso fresco. Use lime juice instead of lemon juice.
- Chicken salad: a great way to use leftover cooked chicken!
- Green salad: Add leafy greens like baby spinach or kale.
How to store Cucumber Tomato Avocado Salad.
If you want to make this salad ahead of time, add all the ingredients to the salad bowl, except for the avocado.
Store leftovers in the fridge (in an airtight container) for up to 2 days. Just note that the avocado might brown slightly, although the lemon juice does prevent this from happening immediately.
Slice the cucumber thinly.
Chop the tomatoes.
Peel and chop the avocado.
Slice the red onion into thin slices.
Wash and chop the cilantro.
Place sliced vegetables in a large salad bowl.
Half the lemon and squeeze the juice over the salad.
Toss with olive oil, lemon juice, salt, and pepper.
Don’t leave out the lemon, it prevents the avocado from browning!
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