Cucumber Tomato Avocado Salad

Customize it and serve it alongside grilled chicken or paneer tikka, tacos, dal-rice, or burgers. I always have an abundance of tomatoes and cucumbers from our garden during the summertime. And I love to use them in a variety of salad recipes.

This tomato avocado cucumber salad is a family favorite, especially when avocados are in season. It’s crisp, light, cooling, and creamy - and ready in 10 minutes! A wonderfully healthy and low-carb lunch or side dish. Serve it alongside heartier dishes, with the option to customize the dressing.

Ingredients - Notes & Substitutions

The ingredients for avocado tomato cucumber salad are broken down into two parts - salad and dressing. Here’s a look at what we need:

Salad

Cucumbers: Stick with English or Persian cucumbers. These are slightly sweeter than American cucumbers, with thinner skins and smaller seeds.Tomatoes: Cherry tomatoes are plump and sweet, but grape tomatoes can also be used.Avocado: Make sure the avocados are ripe for the best flavor and texture.Red Onion: For sweet, savory flavor. Soak them in a bowl of cool water for a few minutes to rid of their harsh bite.Cilantro: For a final pop of freshness. Parsley, dill, mint or basil are all great substitutes.

Dressing

Extra Virgin Olive Oil: Use fruitier EVOO for the best flavor.Lemon Juice: For acidity and fresh citrus flavor. Lime juice is a good replacement.Salt + Black Pepper: To enhance the vegetables and add a kick of spice.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Cucumber Tomato Avocado Salad

All you need is one bowl to make this cucumber avocado tomato salad in no time. Simply: Chop all veggies into bite-size pieces. In a small bowl, combine olive oil, lemon juice, salt, and pepper. Whisk to form the dressing. In a large salad bowl, combine chopped cucumbers, tomatoes, diced avocado, sliced red onion, and chopped cilantro. Then, pour the dressing. Gently toss to combine.

Serving Suggestions

Serve this salad as a light lunch or side dish alongside heartier fare. Light Lunch: Give yourself a boost of healthy fats, vegetables and fiber to keep you going throughout the day. Side Dish: Pair it with just about any cuisine, including Mexican, Indian or American. Try it with tandoori chicken, pollo asado, cauliflower tacos, chicken tinga tacos, fish tikka or taco burgers. Customize it to your meal: Add ½ teaspoon chaat masala to serve with an Indian meal. Or, add sweet paprika instead to complement Mediterranean or Middle Eastern entrees.

Storage & Make-Ahead Instructions

Leftover cucumber tomato salad will keep for up to 1 day in an airtight container in the fridge. After that, the vegetables become mushy and avocados turn brown. Make-Ahead Instructions: Chop the cucumbers, tomatoes, and onion. Hold off on the avocado. Store in a Tupperware container in the fridge. Then, mix together the dressing in a small mason jar and keep it in the fridge. When ready to serve, add diced avocado and cilantro. Then toss with the dressing.

Variations to Try

With a swap or addition of one or two ingredients, you can really make this avocado salad your own. You could try:

Greens: Serve it over a bed of greens, such as arugula, spinach, or romaine.Protein: Add slices of grilled chicken or steak, and shrimp skewers or keep it vegan with plant-based protein like chickpeas.Cheese: Top it off with crumbled feta, queso fresco, or cotija cheese.Mexican Flavors: Give it more of a Mexican approach with sliced jalapenos and summer fresh corn.Indian Flavors: Add ½ teaspoon of chaat masala for a zesty Indian twist.Tropical: Stir in 1 cup diced mango for a sweet and colorful addition.

Recipe Tips & Notes

Onion: Soak the sliced red onion in a bowl of cool water for 10 minutes. This takes away the sharp onion flavor.Herbs: If you are not a fan of cilantro, swap it out for parsley, dill, mint, or basil instead.Make Ahead: Chop the cucumbers, tomatoes, and onions one day in advance. Mix together the dressing. Store each separately in the fridge. When ready to serve, add the avocado and cilantro, then toss with the dressing.