Fresh, vibrant, and full of flavor, this easy cucumber tomato avocado salad is a perfect side dish for any meal.
With creamy avocado, juicy tomatoes, and crisp cucumber,
this salad is simple to make and ready in just 15 minutes.
It’s the ideal refreshing dish for warm weather, barbecues, or any time you need a quick, healthy salad.
The bright lemon dressing and fresh cilantro elevate the flavors, making it an instant family favorite.
For Cucumber Tomato Avocado Salad
- Roma Tomatoes – These juicy tomatoes add a fresh and sweet flavor to the salad.
- English Cucumber – Crisp and refreshing, the cucumber adds a nice crunch.
- Red Onion – Thinly sliced, the red onion adds a mild and slightly sweet flavor.
- Avocados – Creamy and rich, avocados bring a smooth texture to the salad.
- Extra Virgin Olive Oil – Used for a light drizzle to enhance the salad’s flavor with a subtle fruity taste.
- Fresh Lemon Juice – This adds a zesty and bright touch to balance the richness of the avocado.
- Cilantro – Fresh cilantro provides a pop of color and a slightly citrusy, herbaceous flavor.
- Sea Salt – Brings out the flavors of all the fresh ingredients.
- Black Pepper – Adds just the right amount of heat and depth to the salad.
Cucumber Tomato Avocado Salad
Notes
Ingredients
- 1 lb Roma tomatoes
- 1 English cucumber
- 1/2 medium red onion, thinly sliced
- 2 avocados, diced
- 2 tablespoons extra virgin olive oil or sunflower oil
- 2 tablespoons fresh lemon juice (from 1 medium lemon)
- 1/4 cup (about 1/2 bunch) fresh cilantro, chopped
- 1 teaspoon sea salt (or 3/4 teaspoon table salt)
- 1/8 teaspoon black pepper
Instructions
- In a large salad bowl, combine chopped tomatoes, sliced cucumber, sliced red onion, diced avocados, and chopped cilantro.
- Drizzle with olive oil and lemon juice, then toss gently to mix.
- Just before serving, season with sea salt and black pepper, and toss again to combine.
- If you're not a fan of cilantro, you can substitute with fresh dill for a different flavor.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 500mg | Potassium: 700mg | Fiber: 5g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
1. Can I make this salad in advance?
Yes, you can prepare the salad ahead of time, but it’s best to add the avocado just before serving to prevent it from browning. You can chop and mix the tomatoes, cucumber, onion, and cilantro, then store it in the fridge. Just toss in the avocado and dressing when you’re ready to serve.
2. Can I substitute cilantro with something else?
Yes, if you’re not a fan of cilantro, you can substitute it with fresh dill or parsley. Both provide a fresh, herbal flavor that pairs well with the other ingredients.
3. Can I use a different oil for the dressing?
Yes, you can use any oil you prefer. While extra virgin olive oil is the most common choice, sunflower oil, avocado oil, or even a light vinaigrette would work well in this salad.
4. Can I add other vegetables to this salad?
Absolutely! You can add other vegetables like bell peppers, radishes, or even carrots to give the salad more color and texture. Just make sure to adjust the seasonings accordingly to keep the flavors balanced.
5. What protein can I add to make it a complete meal?
To make the salad more filling, consider adding grilled shrimp, diced chicken breast, canned tuna, or chickpeas. These additions complement the fresh flavors and add satisfying protein.
