Avocado Tomato Cucumber Salad
A fresh, vibrant salad that comes together in minutes. Creamy avocado, juicy tomatoes, and crisp cucumber tossed in a bright lemon dressing. Perfect for summer barbecues, quick lunches, or as a side to grilled proteins.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Cut the avocados in half, remove the pits, and dice the flesh into bite-sized chunks.2.Dice the tomatoes into similar-sized pieces.3.Quarter the cucumber lengthwise, then slice into chunky pieces.4.Thinly slice the red onion.TIPChoose avocados that yield slightly to gentle pressure for the creamiest texture. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.2.Taste and adjust seasoning if needed. - assemble · ~2 min
Toss the salad.
1.In a large mixing bowl, gently combine the avocado, tomato, cucumber, and red onion.2.Pour the dressing over the vegetables.3.Add the chopped cilantro and fold everything together gently to avoid mashing the avocado.TIPUse a rubber spatula and a light hand to keep the avocado pieces intact. - serve · ~1 min
Serve immediately.
Transfer the salad to a serving bowl or individual plates. This salad is best enjoyed fresh, right after tossing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ripe but firm avocado so it holds its shape when tossed.
- 2Salt the tomatoes 5 minutes before assembling to draw out extra moisture.
- 3Slice the cucumber into half-moons for a more uniform bite with each forkful.
- 4Taste the dressing before pouring; add a pinch of sugar if the lemon is too tart.
- 5Assemble just before serving — the avocado will brown if left too long.
- 6For a milder onion bite, soak red onion slices in cold water for 10 minutes.
- 7Store leftovers in an airtight container with a squeeze of extra lemon to slow browning.
Adapt it for your goals.
Greek twist
Add 1/2 cup crumbled feta cheese and a handful of Kalamata olives. Swap cilantro for fresh oregano for a Mediterranean flavor profile.
High proteinHigh-protein
Top with grilled chicken, shrimp, or chickpeas. The creamy avocado and tangy dressing complement the extra protein beautifully.
Herb forwardHerb-forward
Replace cilantro with a mix of fresh mint and parsley. This variation adds a bright, garden-fresh note that pairs well with grilled fish.
Spicy kickSpicy kick
Add 1 finely diced jalapeño (seeds removed for less heat) and a pinch of cumin to the dressing for a southwestern-inspired salad.
Why this is on our healthy list.
Rich in Healthy Fats
Avocados provide monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the other vegetables.
High in Antioxidants
Tomatoes are packed with lycopene and vitamin C, while cilantro offers detoxifying compounds that combat oxidative stress.
Hydrating & Low-Calorie
Cucumber is over 95% water, making this salad hydrating and light while still being satisfying thanks to the avocado's creaminess.
Supports Digestive Health
The combination of fiber from avocado, cucumber, and tomatoes promotes regular digestion and gut health.
Frequently asked questions
It's best eaten fresh, but you can prep the vegetables (minus avocado) and dressing up to a day ahead. Dice and add the avocado just before serving.
