Cucumber Tomato Avocado Salad

Why You’ll Love This Recipe

I like how effortless this salad is—it only takes about 10 minutes to prepare, and I don’t need to cook anything except for a quick wash and chop. The flavors are bright and clean, with a balance of creaminess from the avocado and tanginess from the lemon. It’s versatile too, working well as a side dish, a light lunch, or even a topping for grilled meats and fish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 small avocados
5 small cucumbers
12 oz. grape or cherry tomatoes
½ bunch cilantro (about ¼ cup)
2 tbsp. lemon juice
2 tbsp. extra virgin olive oil
1 tsp. sea salt
½ tsp. black pepper

Directions

1. I wash the vegetables and cut them into bite-sized pieces before placing them in a medium bowl.

2. I finely chop the cilantro and add it to the vegetables.

3. I drizzle in the lemon juice and olive oil, then season with salt and pepper.

4. I toss everything gently to combine and serve immediately.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and just 1 minute to finish mixing, for a total of 11 minutes.

Variations

I sometimes swap cilantro for fresh parsley or basil when I want a different flavor profile. If I want extra richness, I add feta cheese crumbles. For more crunch, I toss in sliced red onions or bell peppers. When I want a heartier salad, I mix in chickpeas or quinoa.

Storage/Reheating

I find this salad is best enjoyed fresh since the avocado tends to brown. If I need to store it, I keep it in an airtight container in the fridge for up to 1 day. To slow down browning, I cover the surface with plastic wrap pressed directly onto the salad before sealing the container.

FAQs

Can I make this salad ahead of time?

I usually prepare it just before serving, but I can chop the cucumbers and tomatoes in advance and add the avocado last.

Can I use lime instead of lemon?

Yes, lime juice works just as well and gives the salad a slightly different citrus flavor.

What type of cucumbers work best?

I like using small cucumbers because they’re crisp and have fewer seeds, but English cucumbers also work.

How do I keep the avocado from browning?

I make sure to toss it in lemon juice and store the salad airtight if I’m keeping it for a few hours.

Can I add protein to make it a full meal?

Yes, grilled chicken, shrimp, or chickpeas make great additions for a complete dish.

Can I substitute the cilantro?

Yes, I often use parsley or basil if I don’t want the strong flavor of cilantro.

Can I use cherry tomatoes instead of grape tomatoes?

Yes, both work well as long as they’re cut into bite-sized pieces.

Is this salad vegan?

Yes, all the ingredients are plant-based, making it naturally vegan and gluten-free.

Can I add cheese?

Yes, feta or mozzarella pearls taste great in this salad.

What should I serve with this salad?

I like serving it alongside grilled chicken, fish, or even tacos as a refreshing side dish.

Conclusion

I love how this cucumber tomato avocado salad comes together so quickly and delivers such fresh flavor. It’s light, healthy, and versatile enough for weeknight dinners, potlucks, or even as a topping for grilled meats. Every bite feels refreshing, making it a go-to dish for warm days.