Sometimes the best meals are the simplest ones—bright, crisp vegetables tossed together with fresh herbs, a squeeze of lemon, and just the right amount of olive oil. That’s exactly what makes Cucumber Tomato Avocado Salad so special. It’s refreshing, colorful, hydrating, and wonderfully light, with flavors that practically sing when they come together in the bowl. This salad feels like sunshine and cool breeze in every bite, the kind of dish that tastes as good on a warm summer afternoon as it does beside a cozy dinner on a winter day.

There’s something timeless about the combination of cucumbers and tomatoes. They’ve partnered in kitchens around the world for generations, showing up in everything from Mediterranean salads to Mexican salsas to Middle Eastern side dishes. Add avocado—creamy, rich, and buttery—and you get a salad that’s both satisfying and nourishing. It strikes the balance between refreshing and filling, making it perfect as a side dish or even a complete meal when paired with grilled chicken or fish.

This recipe is wonderfully versatile and incredibly easy to prepare. It uses fresh ingredients that require no cooking, hardly any prep time, and only minimal seasoning. That’s because the star ingredients carry the show themselves—crisp cucumbers, juicy tomatoes, buttery avocado, and sharp notes of red onion all complement each other beautifully. The simple dressing of lemon, olive oil, salt, and pepper enhances their natural flavors without overpowering them.

This salad is also a nutrition powerhouse. Cucumbers hydrate. Tomatoes bring antioxidants like lycopene. Avocado adds healthy fats that keep you satisfied. And the light dressing keeps everything clean and fresh. It’s the kind of salad you feel good about making, serving, and eating.

Whether you’re preparing a quick lunch, hosting a gathering, meal prepping for the week, or looking for the perfect side dish for grilled foods, this Cucumber Tomato Avocado Salad is the answer. Now let’s build this beautifully fresh bowl together.

Ingredients:

2 large cucumbers, diced
2 cups cherry tomatoes, halved
2 ripe avocados, diced
¼ red onion, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
1 tablespoon fresh parsley or cilantro, chopped
Optional: ½ teaspoon garlic powder or 1 fresh minced garlic clove

Instructions:

Prep the Vegetables
Dice cucumbers into bite-sized pieces. Halve or quarter the tomatoes, depending on their size. Slice the red onion thinly.
Prepare the Avocado
Cut avocados into cubes right before assembling the salad to keep them bright and fresh.
Combine in a Bowl
Add cucumbers, tomatoes, avocado, and onion to a large mixing bowl.
Make the Dressing
In a small bowl, whisk olive oil, lemon juice, salt, pepper, and optional garlic.
Toss Gently
Pour dressing over the salad and toss carefully with a spatula to avoid mashing the avocado.
Add Herbs and Serve
Sprinkle parsley or cilantro on top. Serve immediately for the freshest flavor.

Cucumber Tomato Avocado Salad

A refreshing, colorful salad made with crisp cucumbers, juicy tomatoes, creamy avocado, and a bright lemon-olive oil dressing.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4 bowls

Course: Healthy, Salad

Cuisine: American, Mediterranean

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 large cucumbers, diced
2 cups cherry tomatoes, halved
2 ripe avocados, diced
1/4 red onion, sliced
2 tbsp olive oil
1 lemon, juiced
1/2 tsp salt to taste
1/4 tsp black pepper
1 tbsp parsley or cilantro, chopped

Equipment

Large mixing bowl
Cutting board
Chef’s knife
Small bowl for dressing

Method

Dice cucumbers and tomatoes; slice red onion.
Dice avocados just before assembling.
Combine vegetables and avocado in a mixing bowl.
Whisk olive oil, lemon, salt, and pepper together.
Pour dressing over salad and toss gently.
Garnish with fresh herbs and serve immediately.

Notes

Add extra lemon juice to keep avocado from browning.

Tips & Tricks

Use ripe but firm avocados so they hold their shape when mixed.

English cucumbers work best because they’re crisp and have fewer seeds.

Add the dressing right before serving to maintain freshness and prevent sogginess.

For more flavor, chill the salad for 20 minutes before serving.

If meal prepping, store avocado separately and add right before eating.

Variations

Mediterranean Style: Add feta cheese, olives, and oregano.
Mexican Inspired: Add lime instead of lemon, cilantro, and a sprinkle of chili powder.
Protein-Packed: Add grilled chicken, shrimp, or chickpeas.
Creamy Version: Add a spoonful of Greek yogurt to the dressing.
Crunchy Twist: Add sunflower seeds or toasted pepitas.

Serving Suggestions

Serve as a side for grilled chicken, steak, or fish.
Pair with tacos or fajitas for a fresh contrast.
Enjoy as a light lunch with a piece of crusty bread.
Serve alongside pasta dishes to balance richness.
Bring to picnics or potlucks—it’s always a hit.

Storage Information

Refrigerator: Best eaten within 6–8 hours
Avocado Tip: If storing, add extra lemon juice to prevent browning
Do Not Freeze: Fresh vegetables and avocado don’t freeze well

FAQ

Can I make this ahead?
Yes—but add the avocado and dressing right before serving.

Which tomatoes work best?
Cherry or grape tomatoes hold their shape and stay juicy.

Can I use lime instead of lemon?
Absolutely—lime adds a bright, zesty twist.

How do I keep avocado from browning?
More lemon juice + airtight container.

History / Fun Facts

Cucumber and tomato salads have origins across many cultures, including Mediterranean, Middle Eastern, Eastern European, and Latin American cuisines. Pairing them with avocado became popular in the late 20th century as avocados gained widespread culinary appreciation. Today, this trio is a trendy staple in health-focused diets because it beautifully blends hydration, healthy fats, and vitamins—proof that simple ingredients can create unforgettable flavors.