Cucumber Tomato Avocado Salad

My go-to summer salad just got even better — crisp cucumbers and juicy tomatoes tossed with creamy avocado, bright cilantro, and a simple lemon dressing. This Cucumber Tomato Avocado Salad comes together in 15 minutes flat with zero cooking involved, making it the kind of side dish you’ll reach for again and again at summer cookouts, backyard dinners, and everything in between.

Why You’ll Love This Salad

This is one of those recipes I find myself making on repeat every summer. It’s a staple at family cookouts, weekend lunches, and whenever I need an easy side dish that everyone enjoys.

It’s especially delicious when made with fresh garden cucumbers and ripe tomatoes, but honestly, the bright lemon dressing makes it taste fresh and vibrant any time of the year.

I love serving it with grilled chicken, steak, seafood, or even a simple sandwich for lunch. Plus, it’s naturally gluten-free, dairy-free, vegetarian, and vegan, so it’s an easy option for almost any gathering.

Cucumber Tomato Avocado Salad Ingredients

The key to this salad is using the freshest produce you can get your hands on. When tomatoes and cucumbers are at their peak — especially from a garden — this salad is something else entirely.

• Tomatoes – Roma tomatoes are a solid choice since they’re firm and don’t release too much liquid. Cherry or grape tomatoes are another great option and hold their shape well after tossing.
• Cucumber – English or Persian cucumbers are my preference — thin-skinned, crisp, and no peeling necessary. Garden cucumbers work too, just peel them if the skin feels tough or waxy, and scoop out any large seeds.
• Avocados – You want ripe, but still firm. An avocado that’s too soft will break down into the salad rather than holding its own in every bite.
• Red onion – Keep the slices thin so they blend in rather than overpower. The lemon juice softens their sharpness as the salad sits. If your onion is particularly pungent, a 10-minute soak in cold water will take the edge right off — just drain well before adding.
• Cilantro – It adds a fresh, herby note that ties everything together. Not a cilantro fan? Fresh dill or snipped chives work just as nicely.
• Lemon juice and olive oil – That’s it for the dressing. Simple, clean, and lets every vegetable speak for itself. Lime juice is a wonderful swap if that’s what you have on hand.

How to Make Cucumber Tomato Avocado Salad

Prep the vegetables – Chop the tomatoes into bite-sized chunks. If they’re very juicy, you can remove the seeds first, though I usually skip that step. Slice the cucumber and red onion, cube the avocado, and roughly chop the cilantro. Pile everything into a large bowl.

Dress it – Drizzle the olive oil and lemon juice over the top, then gently fold everything together until coated.

Season and serve – Right before it hits the table, season with salt and pepper, give it one more gentle toss, and you’re done. Seasoning at the end helps keep things from getting watery.

Tips for the Best Avocado Salad

• Pick the right avocado – Firm-ripe is the sweet spot. An overly soft avocado will mash into the salad instead of holding its shape in satisfying chunks.
• Cut the avocado last – Add it right before dressing to minimize browning and keep it looking its best.
• Fold, don’t stir – Use a wide spoon or spatula and gently turn the salad rather than tossing it vigorously. Hard stirring breaks up the avocado and makes everything mushy.
• Wait to salt – Salt draws moisture out of cucumbers and tomatoes quickly. Seasoning just before serving keeps the salad crisp and prevents a watery pool at the bottom of the bowl.

Print Recipe

Cucumber Tomato Avocado Salad

My go-to summer salad just got even better — crisp cucumbers and juicy tomatoes tossed with creamy avocado, bright cilantro, and a simple lemon dressing. This Cucumber Tomato Avocado Salad comes together in 15 minutes flat with zero cooking involved, making it the kind of side dish you'll reach for again and again at summer cookouts, backyard dinners, and everything in between.

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 4

Ingredients

• 1 lb Roma tomatoes chopped
• 1 English cucumber Persian, or garden cucumbers, sliced
• ½ medium red onion thinly sliced
• 2 avocados diced
• 2 Tbsp extra virgin olive oil or sunflower oil
• 2 Tbsp fresh lemon juice (from 1 medium lemon), or lime juice
• ¼ cup cilantro* chopped
• 1 tsp sea salt or 3/4 tsp table salt
• ⅛ tsp black pepper

Instructions

• Prepare the Vegetables – Add the chopped tomatoes, sliced cucumber, red onion, diced avocado, and fresh cilantro to a large salad bowl.
• Dress the Salad – Drizzle the olive oil and fresh lemon juice over the vegetables, then gently toss everything together until evenly coated.
• Season and Enjoy – Right before serving, sprinkle with sea salt and black pepper. Give the salad one final gentle toss, taste, and adjust the seasoning if needed before serving.

Notes

Note: Not a fan of cilantro? No problem! Swap it for 2 tablespoons of freshly chopped dill or chives for a different but equally delicious flavor.

Make Ahead

This salad is at its best when served fresh, but you can save time by prepping a few ingredients in advance. Slice the cucumber and onion, chop the tomatoes, and finely chop the cilantro up to a day ahead. Store everything in separate airtight containers in the refrigerator. When you’re ready to serve, simply add the avocado, lemon juice, olive oil, salt, and pepper, then toss everything together for the freshest flavor and texture.

Storage Tips

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, and the cucumber and tomatoes will release a bit of liquid as they sit, but the salad will still be fresh, flavorful, and delicious.

 

Nutrition Facts

• Calories: 261
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 596mg
• Potassium: 886mg
• Carbohydrates: 17g
• Fiber: 8g
• Sugar: 5g
• Protein: 3g
• Vitamin A: 1240 IU
• Vitamin C: 31.8mg
• Calcium: 39mg
• Iron: 1.1mg

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