Cucumber Tomato Avocado Salad — Fresh, Vibrant, and Ready in Minutes

When it comes to clean, refreshing, nutrient-packed salads, few dishes shine as brightly as Cucumber Tomato Avocado Salad. This simple yet incredibly flavorful combination of crisp cucumbers, juicy tomatoes, creamy avocado, and zesty dressing delivers everything you want in a fresh side dish. It’s perfect for warm-weather meals, meal prep, quick lunches, picnics, barbecues, and light weeknight dinners.

This salad embodies the essence of clean eating — whole foods, bright flavors, and beautiful colors. It requires minimal prep and zero cooking, yet tastes like something straight from a restaurant menu. It’s naturally gluten-free, dairy-free, low-carb, and full of healthy fats from avocado. The balance between crunchy, juicy, and creamy textures makes every bite satisfying.

Cucumber Tomato Avocado Salad is loved across countless cuisines because it’s so versatile. The ingredients are accessible year-round, but the freshness feels like summer in a bowl. You can keep it simple or customize it endlessly with cheese, herbs, proteins, or seasonal vegetables. Whether you serve it alongside grilled chicken, seafood, steak, or enjoy it as a light standalone meal, this salad is always a crowd-pleaser.

Below, you’ll find everything you need: ingredients, step-by-step instructions, variations, expert tips, and storage notes — all crafted to help you make the perfect version every time.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 2 ripe avocados, diced
• ¼ cup red onion, finely sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (or lime juice)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• 2 tablespoons chopped cilantro or parsley

Instructions

1. In a large bowl, combine cherry tomatoes, diced cucumber, and sliced red onion.
2. Add diced avocado gently on top.
3. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic powder.
4. Pour the dressing over the vegetables.
5. Add chopped cilantro or parsley.
6. Toss gently to avoid smashing the avocado.
7. Serve immediately for best texture.

Cucumber Tomato Avocado Salad

A fresh, vibrant salad made with crisp cucumbers, juicy tomatoes, creamy avocado, and a zesty lemon-olive oil dressing.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 bowls

Course: Salad, Side Dish

Cuisine: American, Fresh

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 2 cups cherry tomatoes halved
• 1 cucumber diced
• 2 avocados diced
• 0.25 cup red onion thinly sliced

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp garlic powder optional

Herbs

• 2 tbsp cilantro or parsley chopped

Equipment

• Cutting board
• Knife
• Mixing bowl
• Small bowl for dressing

Method

 

1. Combine cherry tomatoes, diced cucumber, and sliced red onion in a large bowl.
2. Add diced avocado gently on top.
3. Whisk olive oil, lemon juice, salt, pepper, and garlic powder in a small bowl.
4. Pour dressing over vegetables.
5. Add herbs and toss gently to avoid crushing the avocado.
6. Serve immediately.

Notes

For meal prep, keep avocado separate until serving.

Why This Salad Works So Well

Fresh and hydrating

Cucumbers and tomatoes are water-rich, making this salad incredibly refreshing — especially in warm weather.

Full of healthy fats

Avocado adds creaminess and heart-healthy monounsaturated fats that make the salad satisfying.

Simple ingredients, big flavor

Nothing fancy is needed; the natural flavors shine with just a light dressing.

Quickest prep ever

You can make this entire dish in under 10 minutes.

Versatile for all diets

It works with keto, paleo, gluten-free, Whole30 (if lime/lemon only), and plant-based diets.

Tips for the Best Cucumber Tomato Avocado Salad

Use ripe but firm avocados

Overripe avocados will turn mushy once tossed.

Seed the cucumber if watery

If using English cucumbers, no need. Regular cucumbers may need seeding.

Serve immediately

Avocado browns over time — lemon helps, but fresh is best.

Use cherry tomatoes

They’re sweeter and keep their shape better than large tomatoes.

Go light on dressing

The veggies release natural juices, so there’s no need for heavy dressing.

Variations

1. Mediterranean Style

Add feta cheese, olives, and oregano.

2. Mexican Style

Use lime juice, cilantro, and add corn or jalapeños.

3. Protein-Packed Version

Add grilled chicken, shrimp, canned tuna, or chickpeas.

4. Creamier Twist

Add a spoon of Greek yogurt to the dressing.

5. Herb Explosion

Add basil, dill, or mint for extra freshness.

Serving Suggestions

• Serve with grilled chicken, salmon, or steak.
• Pair with barbecue dishes for a cooling side.
• Add to wraps or grain bowls.
• Enjoy as a light lunch with toasted sourdough or pita.

Storage Instructions

Refrigerator:

Best enjoyed immediately.
If storing, refrigerate up to 1 day — but avocado may brown slightly.

Meal Prep Tip:

Prep everything EXCEPT the avocado.
Add avocado fresh before serving.

Why You’ll Make This Over and Over

This Cucumber Tomato Avocado Salad is everything people love in a simple, wholesome dish — refreshing, colorful, flavorful, and incredibly nourishing. It’s quick enough for busy lunches yet impressive enough for gatherings. The combination of textures and bright dressing creates a salad so addictive and naturally delicious that it instantly becomes a regular in your meal rotation.