The simplest way to enjoy fresh summer produce. This Cucumber Tomato Avocado Salad is drizzled with olive oil and lemon and seasoned with a generous pinch of salt, pepper, and fresh herbs. Easy, healthy, and beautiful!
I can’t stop thinking about the cucumber tomato avocado salad I made last night. It may seem ridiculously simple, but it was so pretty and delicious I just had to post the “recipe”.
It all started with a trip to the farmer’s market where cucumbers and tomatoes are in their prime. They are meaty and sweet with not too many seeds which is my preference for tomato salads.
The avocado came from my backyard where the avocados have been plentiful all summer but are now starting to slow down so the season might be over. Only one or two drop every couple of days and most of the time they have a big hole gnawed in one side from a hungry opossum or rat that made its way into the tree. Stinkers.
The ones that are salvageable we devour quickly in easy salads like this one. It literally takes 5 minutes (plus a little chopping time) and the flavors are irresistible.
Why This Cucumber Tomato Avocado Salad Is The Best
- Easy, no-cook recipe
- Super healthy, gluten-free, dairy-free, and vegan
- The texture is off the charts; creamy avocado, crunchy cucumbers, and delicate tomatoes
- Made from only 9 ingredients
- Quick to prepare with a total time of only 10 minutes
- Awesome way to use up bountiful summer produce
- Ripe cherry tomatoes. Choose ones that are firm, but not mushy and the more colorful, the better. Grape tomatoes will work too.
- Persian cucumbers. Or English cucumber, basically any thin-skinned variety with little to no seeds.
- Ripe avocado. Look for a ripe avocado that gives slightly when pressed but is not too soft.
- Red onion. Or sweet vadalia onions or scallions.
- Lemon. For squeezing over everything. Lime juice will work too.
- Olive oil. Use the best olive oil you have. Extra virgin olive oil is going to have more flavor. I buy California olive oil simply because it is fresher.
- Kosher salt. I always use Morton kosher salt unless otherwise noted.
- Black pepper. Freshly ground please.
- Fresh herbs. I used chive blossoms but cilantro, parsley, or basil would also be good.
How To Make This Recipe
Cut the veggies. Slice the cherry tomatoes in half and the cucumbers into 1/2-inch thick slices. Cut the avocado into chunks or in thick slices, depending on how you like them and how big they are. Thinly slice the red onion.
Arrange on a platter. Place the tomatoes, cucumbers, and red onion on a large plate or platter and toss to combine then spread in an even layer. Stick the avocado slices here and there.
Dress the salad. Squeeze lemon juice over the veggies and drizzle them with olive oil. Sprinkle generously with salt and lots of freshly ground black pepper. Taste and add more lemon juice, salt, or black pepper if needed.
Serve. Enjoy immediately. The avocado will brown if it sits too long, so this is a real make-and-serve type of situation.
Cucumber Tomato Salad FAQ’s
Do I need to peel the cucumbers? If you use Persian or English cucumbers for this Tomato Cucumber Salad you will not need to peel them but if you use regular cucumbers you will want to peel or partially peel the skin and scoop out the seeds.
Can I make this ahead? I don’t recommend making this tomato cucumber avocado salad ahead especially because of the avocados. They will turn brown if you let them sit for more than an hour.
Is this cucumber tomato avocado salad recipe good for you? Absolutely! It is high in fiber, Vitamin C, and potassium. It is low in carbohydrates and great for a keto as well as a paleo diet.
Avocado Salad Recipe Variations
Think of this more as an idea than a strict recipe you need to follow to a T. There are so many different ways you can take this tomato avocado cucumber salad. Here are a few suggestions:
- Add cheese! I’m thinking feta cheese, fresh mozzarella, or blue cheese would be delicious.
- Toss with a few generous handfuls of arugula or baby spinach.
- Switch up the acid and use lime juice or red wine vinegar instead of the lemon juice.
- Use heirloom tomatoes or Roma tomatoes or any kind of tomatoes that are ripe and fragrant.
What Goes With This Avocado Cucumber Tomato Salad?
More Quick and Easy Recipes To Explore
- Tomato Rice Soup with Dill
- Vegan Pesto Pasta with Green Beans
- Whole Wheat Banana Protein Pancakes
- Zucchini Pasta with Pine Nuts and Mint
- Quick and Easy Skirt Steak
- The Best Salmon Recipe
- Tofu and Asparagus Stir-Fry
Make This Cucumber Tomato Avocado Salad Tonight!
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CUCUMBER TOMATO AVOCADO SALAD RECIPE
- 2 medium Persian cucumbers or 1 medium English cucumber, sliced into 1/4-inch slices
- 1 cup large cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/2 large avocado, peeled, pitted, and sliced
- 2 tablespoons extra virgin olive oil
- 1 medium lemon, halved
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons chopped fresh herbs, like chive blossoms, basil, parsley, or cilantro
- Combine. Place cucumber, cherry tomatoes, and red onion on a large plate or salad platter. Gently toss together to combine then spread into a single layer. Arrange the avocado slices, tucking them into the salad here and there.
- Season. Drizzle the salad with the olive oil, squeeze 1/2 of the lemon over everything, season generously with salt and black pepper. Sprinkle chopped herbs over the top.
- Taste. Taste and add more lemon, salt, and pepper if needed. Serve immediately.
- Cucumbers: Use small Persian cucumbers or the long, skinny English cucumbers. These have thin skin and few seeds.
- Lemon juice: Fresh-squeezed please. Squeeze the lemon half directly over the salad. Hold your other hand underneath the lemon while squeezing to catch any seeds.
- Fresh herbs: I used chive blossoms because I had them in my garden but basil, cilantro, parsley, or dill would also be good.
- Making for a crowd: The amounts called for are approximate for 3-4 servings. Use as many cucumbers and tomatoes as you’d like to serve more people and season to taste.
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