With fresh bright flavor, this cucumber tomato avocado salad is a fresh burst of summer in every bite! Its packed with crisp cucumber, juicy cherry tomatoes and creamy avocado then tossed with rich olive oil and tangy lemon juice for a refreshing salad that is ready in only 10 minutes!
Crisp, flavorful and perfect for your next cookout or BBQ this cucumber tomato avocado salad will be on repeat all summer long! I am obsessed with it and have made it numerous times this season already.
It’s a quick and easy side that captures the essence of the season with crisp cucumber, juicy cherry tomatoes and a small zing from the red onion. A simple squirt of lemon brightens all the flavors without overpowering any other ingredient. It’s so satisfying!
You can also customize it to include fresh herbs like dill or cilantro or even swap the acidic ingredient for vinegar. Refreshing salads like this cucumber tomato onion avocado salad are perfect this time of year for a quick side, lunch or light meal anytime.
Why You’ll Love This Avocado Salad
- Fresh ingredients: Every bite of the fresh tomatoes, crisp cucumber, onion and avocado remind us why we love fresh salads so much!
- Perfect flavors and texture: Sweet, crunchy and creamy with bright lemon all these flavors and textures will make your tastebuds sing.
- Versatile: Customize it how you like with some fresh herbs or a different dressing plus it pairs with just about any main.
- Crowd pleasing: Serve this tomato cucumber salad at your next picnic, cookout or BBQ for review reviews.
- Avocado: Pick soft avocados that are ripe but not mushy. This is what makes the salad so creamy!
- Cucumber: English cucumber is best to use as it’s skin is thin and tender. If you use a regular cucumber, peel it first.
- Cherry tomatoes: Fresh, ripe cherry tomatoes or grape tomatoes will give the salad a burst of sweet, juicy flavor.
- Red onion: This gives the salad so much flavor and a tiny bit. If you are not a fan, you can use a white onion, sweet onion or green onion.
- Lemon juice: Freshly squeezed lemon juice not bottled.
- Olive oil: A light tasting olive oil won’t overpower the salad ingredients. I like to use extra virgin olive oil.
- Salt and pepper
- Fresh herbs: Fresh cilantro, parsley or fresh dill will add another layer of herbaceous flavor.
- Soak the red onion: To take away some of the onions bite, quickly soak the slices in ice water for 10 minutes.
- Acid: Try lime juice or red wine vinegar instead of lemon juice.
- Protein: Add some chickpeas (garbanzo beans) for some plant based protein.
How to Make Cucumber Tomato Avocado Salad
This salad is the best way to enjoy summer’s produce! It’s so simple to make in 10 minutes.
- Chop veggies and add them to a large salad bowl.
- Squeeze your fresh lemon juice over the avocado, tomatoes, cucumber and red onion.
- Drizzle with olive oil and season with salt and pepper.
- Toss to combine then cover and chill until ready to serve.
- Evenly sized vegetables: Chop your vegetables into evenly sized pieces to ensure you get a bite of everything in one forkful!
- Be gently when combining: Using a spoon will help to not mash any of the delicate vegetables.
- Generously season: Taste it before serving and add more salt, pepper or lemon juice.
- Serve chilled: This avocado salad tastes best chilled after the flavors have time to meld together. I recommend at least 30 minutes of chill time in the refrigerator.
You could even add quinoa to the cucumber, tomato and avocado salad to make a it full meal.
Make Ahead and Storage
You could chop your tomatoes, cucumber and onion ahead of time and store covered in the refrigerator but wait to add the avocado and dressing right before serving.
Once assembled and dressed, this avocado salad is best served immediately. Leftovers can be stored up to 24 hours but after that the avocado will start to brown too much.
An English cucumber is long and thin and has a thin, tender skin. Garden cucumbers have thicker skin which often has a bitter taste. If you using a garden variety, peel the skin and deseed it for best results.
This salad is best served immediately but can be stored up to 24 hours covered in the refrigerator. You might be able to get 48 hours out of it, but the avocado will start to brown.
Sure! Try lime juice, red wine vinegar or even white distilled vinegar.
Try fresh sweet corn, sliced bell peppers, arugula, chopped kale or spinach.
More Salad Recipes to Try
- Creamy Cucumber, Tomato and Corn Salad
- Vegan Strawberry Spinach Salad
- Chinese Tofu Salad
- Wild Rice, Bean and Veggie Salad
Cucumber Tomato Avocado Salad Recipe
- 2 avocados , diced
- 1 pound cherry tomatoes , halved
- 1 English cucumber , diced
- 1/2 red onion , thinly sliced
- 2-3 Tablespoons lemon juice , freshly squeezed
- 1 tablespoon olive oil
- Salt (to taste)
- Pepper (to taste)
- Chop avocado, cherry tomatoes, cucumber and onion then add to a salad bowl.
- Juice lemon and sprinkle over the ingredients in the bowl.
- Drizzle the olive oil over the bowl then season with salt and pepper.
- Gently mix until well combined.
- Cover and chill until ready to serve.
- Fresh herbs: Add 2-3 Tablespoons of fresh dill, fresh parsley or cilantro for even more flavor.