Cucumber tomato avocado salad is a simple ingredient fresh healthy summer salad that will hit your palette in all the right ways.
Simply combine soft bites of ripe avocado, fresh tomatoes, bits of beautiful cucumber, sliced red onions and pull it all together with a homemade vinaigrette.
Personally I could eat bits of avocado with a spoon and that’s it. But combining it with other veggie favorites like cucumber, tomatoes, and red onions up the ante and makes me want to clear my whole plate.
This super fun and vibrant tomato and avocado side dish recipe can be eaten alone and is ready in mere minutes with a light and refreshing taste.
Cucumber Tomato Avocado Salad Recipe
Avocado Salad Ingredients
- Roma tomatoes – Roma tomatoes work perfectly in size and flavor for this salad
- Cucumbers – Skin on or off is fine
- Red onions– red onion has an amazing little bite to it that goes beautifully with avocados. Make sure they are thinly sliced.
- Olive oil
- Lemon juice – approximately 1 fresh lemon which is equal to approximately 3 tablespoons of juice, however if you want less of a lemon taste, lower that by a tablespoon. Its always easier to add than remove!
- Salt and pepper
- Fresh Cilantro
How to prepare the Perfect Salad!
This particular salad has all the fixing’s because I love biting into a little bit of red onion, cucumber, avocado and tomato in one -this salad is like the perfect side dish recipe.
But if you do not like one of those choices, feel free to leave it out and make a cucumber and onion salad or a cucumber and tomato salad – honestly this salad recipe is so 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. Can be eaten and enjoyed immediately!
Avocado Salad Alterations
Although salads like this are lovely in and of themselves, protein can quickly make it a meal! Nothing is better or healthier than freshly baked or grilled chicken. Additionally boiled eggs are a fantastic option and seafoods like salmon, shrimp and tuna are amazing with all these fresh vegetables.
There really is a lot of controversy when it comes to fresh cilantro. It’s one of my very favorite herbs, but to some, Cilantro can taste like soap! While there isn’t an exact replica of a great herb or spice to add to this avocado tomato salad, there are other great flavors that will go well. Try testing out dill, basil, thyme, or cilantro’s cousin, culantro. (seriously!)
No matter what kind of flavors you may choose to alter, my recommendation is always to use FRESHLY CUT herbs. I personally love to keep entire herb plants available in the house to easily snip and use. The best thing about keeping live plants is they regenerate. I purchase mine from Lowe’s.
Ripe avocados tend to be darker in color on the skin and have a little give when you press on them. They should not be mushy and leave indentations. You can certainly eat unripe avocados that are firmer but it will make the salad less enjoyable and harder to prep. Just a tip but the larger avocados (typically Florida avocados over California Haas avocados) are delicious in salads. The skins are a bright green and I haven’t had any issues with them going from hard to spoiled in a day or two.
What are other easy salads that have little prep and a lot of flavor?
There are so many salads that do not require much work but provide back so much flavor!
Try Radish and Cucumber Salad, which is full of bite, Creamy Cucumber Salad, which makes even non-cucumber fans fall in love, and a similar to this one salad, Cucumber Tomato and Feta, which is the perfect healthy dish for lunch.
- 1 lb. Roma tomatoes, approximately 3, bite sized pieces
- 1 cucumber, chopped & quartered
- 1/2 red onion, sliced into thin slices
- 2 avocados, chopped
- 2 Tablespoons olive oil
- 2 Tablespoon lemon juice, approximately 1 lemon
- Salt and pepper
- 1/4 cup cilantro, chopped
- Chop up 1 pound of fresh Roma tomatoes in bite sized pieces.
- Peel and chop 2 ripe avocados into bite sized pieces.
- Slice and quarter 1 cucumber. If you like, remove skins.
- Slice red onion pieces into size perfect for a salad. If you like less "spicy", chop smaller pieces over larger.
Prep Salad Dressing
- Combine two tablespoons of olive oil, 2 tablespoons of fresh lemon juice, salt and pepper. Whisk until combined.
- Immediately pour vinaigrette dressing all over the salad and gently toss until every ingredient is coated and shiny.
- Add freshly chopped cilantro and toss to combine once more.
- Serve instantly to avoid any dressing settling.
Please note that you can store this salad in the fridge, however avocado doesn't always stake kind to the fridge and once cut, oxidizes brown. This will not change flavor but wont look as attractive. This salad is best eaten fresh and can keep about 1-2 days.
Serving Size:2 people
Amount Per Serving: Calories: 516Total Fat: 44gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 0mgSodium: 181mgCarbohydrates: 35gFiber: 18gSugar: 11gProtein: 7g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.