Irresistible 15-Minute Cucumber Tomato Avocado Salad

Nothing beats the taste of fresh summer produce – especially when it comes together in a vibrant, crunchy, creamy salad that’s as good for you as it is delicious. My obsession with this Cucumber Tomato Avocado Salad started during a brutally hot July when our garden exploded with cucumbers and tomatoes. Desperate for something cool and satisfying, I threw together what we had with some leftover avocado, and wow – it was love at first bite!

This salad has become my go-to for quick lunches, potlucks, and those “I need something healthy but don’t want to cook” moments. The crisp cucumbers, juicy tomatoes, and buttery avocado play together perfectly with a bright lemon dressing. It’s packed with good fats, vitamins, and that refreshing crunch that makes you feel amazing after eating it.

What I love most is how adaptable it is – sometimes I add fresh herbs from the garden, other times I’ll toss in some feta when I’m feeling fancy. But the simple version with just a few ingredients? Absolute perfection. If you’re looking for a salad that tastes like summer in a bowl, you’ve found it.

Why You’ll Love This Cucumber Tomato Avocado Salad

Oh my goodness, where do I even start? This salad is one of those magical recipes that checks every single box. Here’s why it’s become my absolute favorite:

• So dang quick – You’ll have this ready in 15 minutes flat (maybe less if you’re quick with a knife!)
• Refreshing crunch – The crisp cucumbers and creamy avocado are a match made in heaven
• No cooking required – Perfect for those sweltering summer days when turning on the stove feels impossible
• Packed with nutrients – You get healthy fats from the avocado, antioxidants from the tomatoes, and all that good hydration from cucumbers
• Endlessly adaptable – Throw in whatever fresh herbs you have on hand, or add some feta if you’re feeling fancy

Honestly, once you try this cucumber tomato avocado salad, you’ll understand why I make it at least twice a week all summer long!

Ingredients for Cucumber Tomato Avocado Salad

Let’s talk ingredients – because with a simple salad like this, quality really makes all the difference! Here’s exactly what you’ll need for that perfect balance of flavors and textures:

• 2 medium cucumbers – diced into bite-sized pieces (I prefer English cucumbers for their thin skin and minimal seeds)
• 3 ripe tomatoes – diced same size as cucumbers (vine-ripened or heirlooms have the best flavor)
• 1 large avocado – diced (make sure it’s just ripe – slightly firm but yields to gentle pressure)
• 1/4 cup red onion – thinly sliced (soak in cold water for 5 minutes if you want to mellow the sharpness)
• 2 tbsp fresh cilantro – roughly chopped (parsley works too if you’re not a cilantro fan)
• 2 tbsp olive oil – good quality extra virgin makes all the difference
• 1 tbsp fresh lemon juice – about half a medium lemon (adjust to taste)
• Salt and freshly ground black pepper – to taste

That’s it! Just 8 simple ingredients for the most refreshing salad you’ll make all summer.

How to Make Cucumber Tomato Avocado Salad

Alright friends, let’s get chopping! This cucumber tomato avocado salad comes together so fast you’ll barely have time to blink – but there are a few little tricks I’ve learned over the years to make it absolutely perfect every time.

Step 1: Prep the Vegetables

First things first – wash those cucumbers! I like to leave the skin on for extra crunch and nutrients (unless it’s a thick-skinned variety). Cut them into neat 1/2-inch dice – you want all the pieces roughly the same size so you get a bit of everything in each bite.

The tomatoes need similar treatment – slice off the stem end, then dice into pieces about the same size as your cucumber chunks. Trust me, uniform pieces mean no one gets stuck with a giant tomato chunk while everyone else gets little bits!

Now for the avocado – this is where things get tricky. Cut it in half, remove the pit, and carefully dice it right in the skin using a paring knife. Then scoop out the pieces with a spoon. They’ll keep their shape better this way than if you try to peel first!

Step 2: Combine Ingredients

Toss those beautiful diced veggies into your biggest mixing bowl along with the sliced red onion and chopped cilantro. Here’s my golden rule: be gentle! You want to fold everything together with a wide rubber spatula or your hands (clean hands are the best kitchen tool, don’t @ me) just until combined.

The avocado is especially delicate – if you’re too rough, you’ll end up with guacamole instead of nice distinct cubes. A few turns should do it!

Step 3: Add Dressing & Seasoning

The dressing couldn’t be simpler – drizzle that good olive oil evenly over everything, followed by the lemon juice. Start with the amounts listed, but taste as you go – sometimes I find I need an extra squeeze of lemon depending on how sweet the tomatoes are.

Now season with salt and pepper – sprinkle it from up high so it distributes evenly! Give one final gentle toss to coat everything, and you’re done. Serve immediately for maximum freshness and crunch – though honestly, if it sits for 10 minutes while you finish prepping the rest of dinner, the flavors meld beautifully.

Tips for Perfect Cucumber Tomato Avocado Salad

After making this salad approximately a million times (okay, maybe just a few dozen), I’ve picked up some foolproof tricks to make your cucumber tomato avocado salad absolutely shine:

• Avocado timing is everything – Use one that gives slightly when pressed but isn’t mushy. Too firm and it won’t blend nicely; too soft and it’ll turn to mush when tossed.
• Chill your bowl first – Pop your mixing bowl in the freezer for 10 minutes before assembling. A cold bowl keeps everything crisp and refreshing.
• Slice onions thin as paper – Use a mandolin if you have one (carefully!) to get those red onion slices whisper-thin. They’ll distribute better and won’t overpower.
• Taste as you season – The sweetness of tomatoes varies, so adjust lemon and salt gradually until it sings.
• Serve immediately – While leftovers are still tasty, this salad is absolute magic when the avocado is freshly cut and the cukes are at their crispest.

Variations & Serving Ideas

One of my favorite things about this cucumber tomato avocado salad is how easily it adapts to whatever flavors I’m craving! Here are some delicious ways to mix it up:

• Add some cheese – Crumbled feta or goat cheese takes this to the next level
• Switch up the citrus – Lime juice gives a totally different vibe than lemon
• Herb variations – Try fresh basil, mint, or dill instead of cilantro
• Protein boost – Toss in chickpeas, grilled chicken, or shrimp for a hearty meal
• Spicy twist – A pinch of red pepper flakes adds nice heat

I love serving this salad with grilled fish, as a taco topping, or just with some crusty bread for mopping up all those delicious juices!

Storage & Make-Ahead Notes

Okay, real talk – this cucumber tomato avocado salad is absolutely best eaten right after making it. That gorgeous green avocado starts turning brown faster than you can say “leftovers”! If you must store it, squeeze a little extra lemon juice over the top and press plastic wrap directly onto the surface before refrigerating. It’ll keep for about 4 hours, but don’t expect those perfect cubes to stay pretty. My advice? Make exactly what you’ll eat – it’s so quick to throw together fresh!

Cucumber Tomato Avocado Salad FAQs

I get asked about this salad all the time – here are answers to the most common questions that pop up!

Can I make cucumber tomato avocado salad ahead?

Honestly? I don’t recommend it. The avocado starts oxidizing quickly, and the cucumbers lose their perfect crunch. If you must prep ahead, keep ingredients separate and toss together right before serving. Store the dressing mixed separately too!

What’s the best way to pick ripe avocados?

Give the stem end a gentle squeeze – it should yield slightly but still feel firm. Remove the little stem nub – if it’s green underneath, you’re golden! Brown means it’s overripe. My trick? Buy them slightly underripe and let them ripen on the counter for a day or two.

Can I use different vegetables in this salad?

Absolutely! Thinly sliced radishes add nice peppery crunch, and diced bell peppers are delicious too. Just keep the ratios similar so the avocado and dressing can coat everything properly.

How do I prevent the salad from getting watery?

Two tricks: 1) Seed your tomatoes (just scoop out the jelly part with a spoon), and 2) Toss with the dressing right before serving. The salt draws out moisture over time, so delaying that step helps!

Is there a substitute for cilantro?

Totally! Fresh parsley, basil, or even mint work beautifully. I’ve even used chopped green onions when I was out of herbs – still delicious!

Nutritional Information

Here’s the scoop on what’s in this delicious cucumber tomato avocado salad! Each serving packs about 180 calories, with 14g of healthy fats from the avocado and olive oil, plus a good dose of fiber to keep you full. Just remember – these numbers can vary slightly depending on the exact size of your veggies and the brands you use. Always check your specific ingredients if you’re tracking closely!

Share Your Creation!

I’d love to see your beautiful cucumber tomato avocado salad creations! Snap a pic and tell me – did you add any fun twists? This simple recipe becomes something special in every kitchen it touches. Share your creations on Pinterest!

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