Cucumber, Tomato, and Avocado Salad
Looking for a light, flavorful, and healthy salad that’s packed with freshness?
This Cucumber, Tomato, and Avocado Salad combines crisp veggies with creamy avocado and a tangy lemon dressing, making it the perfect refreshing side for any meal.
Best of all, it comes together in just 15 minutes with minimal prep—just toss, dress, and enjoy!
The added cilantro gives it a fresh kick, making it a light, vibrant salad that you’ll want to make again and again!
For Cucumber, Tomato, and Avocado Salad
- Roma Tomatoes – These are juicy and perfect for adding a burst of freshness to the salad.
- English Cucumber – Crisp and mild in flavor, providing a nice crunch.
- Red Onion – Thinly sliced for a bit of sharpness and a colorful pop.
- Avocados – Adds creaminess and richness to balance the crunch of the veggies.
- Extra Virgin Olive Oil (or Sunflower Oil) – Used for drizzling, adding a light, smooth flavor.
- Fresh Lemon Juice – Brightens the salad and adds a tangy freshness.
- Cilantro – Fresh cilantro brings a burst of flavor and aroma, but can be swapped for dill if preferred.
- Sea Salt – Enhances the flavors, or you can use table salt for convenience.
- Black Pepper – A pinch of pepper adds a subtle kick to the dish.
Cucumber, Tomato, and Avocado Salad
Ingredients:
- 1 lb Roma tomatoes
- 1 English cucumber
- 1/2 medium red onion, thinly slice
- 2 ripe avocados, diced
- 2 Tbsp extra virgin olive oil (or sunflower oil)
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1/4 cup (about 1/2 bunch) fresh cilantro, chopped
- 1 tsp sea salt (or 3/4 tsp table salt)
- 1/8 tsp black pepper
Instructions:
- In a large salad bowl, combine the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro.
- Drizzle with the olive oil and lemon juice. Gently toss to mix everything together.
- Just before serving, sprinkle the salt and pepper over the salad and toss again to combine.
Notes:
- If you're not a fan of cilantro, you can swap it out for fresh dill for a different flavor.
Nutrition
Calories: 261 kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 596mg | Potassium: 886mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1240 IU | Vitamin C: 31.8mg | Calcium: 39mg | Iron: 1.1mg
- Can I prepare the salad ahead of time?
Absolutely! If you’re making this for a gathering or just to save time, prep the tomatoes, cucumbers, and red onions a day ahead. Keep them in an airtight container in the fridge. The avocado and dressing are best added just before serving to avoid browning.
- How can I prevent the avocado from browning?
The trick is to toss the avocado in right before you serve! If you need to prep it early, squeeze a little lemon juice over the diced avocado before storing it. It will help keep that gorgeous green color.
- Can I use a different oil for the dressing?
Yes, feel free to switch out the extra virgin olive oil for another oil you prefer, like sunflower oil or avocado oil. Each oil brings a slightly different flavor, but they all work wonderfully for this fresh salad.
- How can I make this salad spicier?
If you like a bit of heat, throw in some chopped jalapeños or a pinch of red pepper flakes. The fresh crunch of the cucumber and creamy avocado will balance out the spice perfectly.
- Can I substitute cilantro with another herb?
No problem! If cilantro isn’t your thing, you can easily swap it out with fresh dill or even basil. Both herbs will give the salad a lovely fresh taste, just a little different from cilantro’s citrusy kick.
