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This easy cucumber tomato avocado salad recipe is fresh, nourishing, and bursting with flavor! It comes together fast and uses everyday ingredients for the simple lime dressing.
You may also like my Cucumber Sandwiches or Creamy Cucumber Salad next.
Why you’ll love it
While this easy avocado salad is pretty great any time of the year, it’s a wonderful summer salad with in-season tomatoes! The sweetness of ripe tomatoes, crunch of cucumbers and red onions, and creaminess of avocados goes so well with the simple lime dressing.
I’m a big fan of how this cucumber and avocado salad goes with any main course. It’s a fantastic recipe to keep in your back pocket to add a little freshness to any meal. The bright, vibrant flavors are just so crave-worthy, and there are no fancy ingredients needed!
What you’ll need
- Tomatoes – use either grape or cherry tomatoes
- Cucumber – I like mini cucumbers, but if you can’t find them, long English works
- Avocados – choose ones that just yield when given a gentle squeeze
- Red onion – this variety is mild, so it’s great raw in salads
- Dressing – fresh lime juice, good-quality olive oil, and salt & pepper are all you need to enhance all the veggie goodness
Pro tip
It’s a good idea to be generous with the salt & pepper to bring out the flavors in this simple salad. That’s actually why salads at restaurants taste so good!
How to make cucumber tomato avocado salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Wash and prep your vegetables. I like to just cut the tomatoes in half and roughly dice the avocado. Add them to a large salad bowl. Add the dressing ingredients to the bowl and toss gently. Give it a taste, season with salt & pepper, and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a sharp chef’s knife to make the chopping go quickly. I love this cutting board.
- I keep leftover lime in this lime saver so that it stays fresher for longer.
- These scissor salad tongs are great for dishing up salads.
Substitutions and variations
- This avocado and tomato salad is very flexible! Throw in any extra vegetables you’ve got in your fridge or garden.
- Some fresh herbs would also be great, e.g. cilantro or basil.
- I recommend adjust the lime juice and olive oil quantities to suit your tastebuds until the ratios are to your liking.
What to serve with cucumber tomato salad
- The beauty of this salad is how versatile it is! Serve it with my Easy Ranch Chicken, this Creamy Lemon Parmesan Cod, Red Wine Braised Short Ribs, or these irresistible Baked Pork Chops.
- For a vegetarian meal, pair it with my Easy Pesto Pasta, this Creamy Corn Pasta, or Potato Vegetable Soup.
Leftovers and storage
- I like this one best when it’s fresh, but leftovers will keep in the fridge for a day or two.
- If making this salad any amount of time ahead, I recommend chopping everything up and storing it separately from the dressing. Wait to cut up the avocado until right when you need to serve the salad.
More easy salad recipes
If you made this cucumber, avocado, and tomato salad, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Easy Cucumber Tomato Avocado Salad
Ingredients
- 10.5 ounces little tomatoes (grape, cherry, etc.) halved
- 5 mini cucumbers sliced
- 3 large avocados diced
- 1/2 small red onion sliced (or diced)
- Juice of 1 lime or to taste
- 2 tablespoons olive oil or to taste
- Salt & pepper to taste
Instructions
- Prep your tomatoes, cucumbers, avocados, and onions, and add them to a large bowl.
- Add the lime juice, olive oil, and salt & pepper, adjusting quantities as needed. Toss gently. Serve immediately.
Notes
- Many chefs toss delicate salads with their hands – I like to do that for this recipe (with very clean hands or disposable nitrile gloves). 🙂
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 24, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
Love it! Simple and tangy and crunchy! Great summer side dish. I used a shallot rather than a red onion.
Thanks, Natalie!!
Is there a way I could prep this for lunch, or anyway to make the salad last a couple of hours before I can actually eat it?
I would cut the avocado up right before serving it.
This salad is perfect timing for me here in Australia, we are just about to go into summer. It looks delicious and I think I will be eating plenty of it over the coming months. Sorry to hear the snow has already started for you.
Thanks so much, Lizzie!! I wish I lived in Australia haha. 🙂 Hope you enjoy it!!
Can you make this for me without onions please?
No.