Cucumber Tomato Avocado Salad

Cucumber tomato avocado salad is a fresh healthy summer salad that will hit your palette in all the right ways. You can grab a fork and dig in pretty quickly or take the tangy bites of tomatoes, cucumber and avocado and throw on top of a taco for a seriously tasty (and restaurant quality) meal.

Cucumber Avocado Tomato Salad

Personally I could eat bits of avocado with a spoon and that’s it. But combining it with other veggie favorites like cucumbers, tomatoes, and red onions ups the ante and makes me want to clear my whole plate. This super fun and vibrant side salad can be eaten alone and is ready in mere minutes.

It’s also easy to customize this cucumber tomato avocado salad into a unique meal for a more than once a month do-over!

Want some protien in your salad for a heartier meal? Easily combine in boiled eggs, chicken or even tuna to create a perfect lunch as well.

Make sure when you are making your cucumber and avocado salad that your avocados are ripe and easy to chop and bite into. Having one that is too hard is difficult to peel and to eat, which makes it un-enjoyable. Personally I am a fan of Haas Avocados and not just because we share the same last name (although that doesn’t hurt)!

Of course you can also skip the avocado entirely (I mean WHY) and just make cucumber and tomato salad.

Homegrown tomatoes are always delicious for your salad and if you want to learn how to grow them, start with this complete guide to starting tomato seeds indoors!

Cucumber Tomato Avocado Salad Recipe

Ready to dive in to your cucumber tomato avocado salad? YAAS…

• 1 lb tomatoes (approximately 3), chopped
• 1 cucumber, chopped
• 1/2 red onion, chopped
• 2 avocados, chopped
• 2 Tablespoons olive oil
• 2 Tablespoon lemon juice (approximately 1 lemon)
• Salt and pepper
• 1/4 cup cilantro, chopped

Tip: all onions have a different taste and often different texture. I am a fan of purple onions, but if you prefer to use sweet vadalia’s or even the stronger white onions, its OK to experiment with flavors here.

For more color:  yellow or orange peppers

Cucumber & Onion Salad

This particular salad has all the fixins because I love biting into a little bit of red onion, cucumber, avocado and tomato in one. But if you do not like one of these, feel free to leave it out and make a cucumber and onion salad or a cucumber and tomato salad – honestly its flexible!

Chop all vegetables and add to a serving bowl.

Combine the olive oil, lemon juice, salt and pepper.

Pour the dressing all over the cucumber avocado tomato salad and gently toss to coat.

Add the chopped cilantro and toss to combine.

Btw, there isn’t much substitute when we are talking cilantro. Some people like parsley, lime basil, thyme, dill, or even the cousin of cilantro, culantro (its real, I swear!). I do think that you should not substitute however and the taste will be up to you if you change it out.

If I had to leave out the cilantro, Id probably just toss with a little basil. And always opt for fresh if you can!  Serve.

Putting together a dinner? No doubt this avocado salad recipe will hit the spot but you will also love these recipes which compliment most Mexican Meals:

1.  7 Layer Salad, Mexican Street Corn Salad (or on the cob)
2. a classic Pico De Gallo
3. Black Bean and Corn Salsa

Cucumber and Tomato Avocado Salad

Print recipe below-

Print Pin

5 from 1 vote

Cucumber Avocado Tomato Salad

Cucumber Avocado Tomato Salad is a fresh healthy summer salad recipe that will hit your palette in all the right ways. You can grab a fork and dig in pretty quickly or take the tangy bites of tomatoes, cucumber and avocado and throw on top of a taco for a seriously tasty (and restaurant quality) meal. 

Course Salad

Cuisine Mexican

Keyword avocado, Cucumber Avocado Tomato Salad, salad, salsa, side dish

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 people

Author Salty Side Dish

Ingredients

• 1 lb tomatoes approximately 3, chopped
• 1 cucumber chopped
• 1/2 red onion chopped
• 2 avocadoes chopped
• 2 Tablespoons olive oil
• 2 Tablespoon lemon juice approximately 1 lemon
• Salt and pepper
• 1/4 cup cilantro chopped

Instructions

• Chop all vegetables and add to a serving bowl.
• Combine the olive oil, lemon juice, salt and pepper.
• Pour the dressing all over the vegetables and gently toss to coat.
• Add the chopped cilantro and toss to combine.
• Serve.