There’s something especially joyful about tossing together a salad that tastes like pure sunshine.
On days when you crave something fresh and vibrant, this cucumber, tomato, and avocado mix delivers every time.
As you chop, your kitchen fills with color—crisp cucumber, juicy tomatoes, creamy avocado—
and the bright scent of lemon and herbs starts to wake everything up.
It’s the kind of simple side you can make for weeknight dinners, backyard meals,
or anytime you want something clean, refreshing, and effortless.
Light, flavorful, and full of texture,
it’s a bowl you’ll come back to again and again.
For the Cucumber Tomato Avocado Salad
- Roma Tomatoes – You’ll need 1 pound. They add sweetness, juiciness, and a sturdy texture that holds up well in salads.
- English Cucumber – Crisp, refreshing, and seedless, which keeps the salad from getting watery.
- Red Onion – Use 1/2 of a medium onion, thinly sliced, for sharpness and a little bite.
- Avocados – Two diced avocados bring creamy richness that balances the crunchier vegetables.
- Extra Virgin Olive Oil (or Sunflower Oil) – Just 2 tablespoons add smoothness and help tie the flavors together.
- Fresh Lemon Juice – Another 2 tablespoons (from about 1 medium lemon) brighten the entire dish.
- Cilantro – About 1/4 cup chopped (roughly half a bunch) for fresh, herbal flavor.
Not into cilantro? Dill works well too.- Sea Salt – 1 teaspoon (or 3/4 teaspoon table salt) to season everything just before serving.
- Black Pepper – A pinch (1/8 teaspoon) for a little subtle warmth.
The Best Cucumber Tomato Avocado Salad
Instructions
- 1 lb Roma tomatoes
- 1 English cucumber
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 2 Tbsp extra-virgin olive oil or sunflower oil
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
- 1/4 cup chopped cilantro (about 1/2 bunch)
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
- Add the tomatoes, cucumber, red onion, avocado, and cilantro to a large bowl.
- Pour in the olive oil and lemon juice. Mix gently so the avocado keeps its shape.
- Right before serving, season with the salt and black pepper and give it one last light toss.
- Not a cilantro fan? Fresh dill works beautifully in its place.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 590mg | Potassium: 727mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1145IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg
- Can I make this salad ahead of time?
Yes! Well… mostly. You can chop the tomatoes, cucumbers and onions earlier in the day, even mix the dressing if you want to get ahead.
But hold the avocado! Add it just before serving so it stays beautifully green and doesn’t go all sad and mushy on you.
- How do I stop the avocado from browning?
Ah, the eternal avocado problem. The trick?
A good squeeze of lemon (or lime) over the diced avocado slows down the browning like magic.
But honestly, the best method is simply adding it right before serving. Fresh is best!
- Do I really need to use an English cucumber?
Technically, no. But English cucumbers have thin skins and hardly any seeds, which means less water and more crunch.
If you’re using a regular cucumber, just peel it and scoop out the seeds so the salad stays crisp instead of soggy.
- I don’t like cilantro… what can I use instead?
No worries — I know cilantro is a love-it-or-hate-it situation.
Swap it for dill, parsley, or even basil if you want a slightly sweeter, summery vibe. All delicious. All salad-friendly.
- How long does this salad keep?
This is a “best on the day you make it” kind of recipe.
Thanks to the avocado and all those juicy veggies, it’s at peak deliciousness for about 24 hours.
If you do have leftovers, give it a gentle toss and add a splash more lemon to freshen it up.
