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by Donya Mullins 2 Comments This post may contain affiliate links.
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Cucumber Tomato Avocado Salad is a refreshing dish that packs a punch of fresh, bright flavor. Serve this salad any time of the year for a burst of summer in every bite!
Serve this colorful salad with grilled BBQ Chicken and Baked Potatoes for a delicious, easy-to-make meal.
I’m going to get straight to the point; I’m obsessed with this salad. It’s crispy, fresh, and totally satisfying.
I took one of my favorite side dishes, Tomato Cucumber Salad, and gave it a new twist with the addition of creamy avocado. Just adding that one ingredient took this salad to a whole new level!
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Tomato Cucumber Avocado Salad Ingredients?
- Cucumbers
- Tomatoes – grape tomatoes or cherry tomatoes can be used.
- Avocados
- Red Onion
- Olive Oil
- Vinegar – red wine vinegar or champagne vinegar are good choices.
- Lemon Juice – lime juice also works great.
- Garlic
- Dried Basil – fresh basil can also be used.
- Fresh Parsley or Cilantro
- Salt and Black Pepper
Delicious Additions
Consider adding some of these ingredients to add additional flavor and texture to the salad:
- Proteins – shrimp, grilled chicken, salmon.
- Fresh Greens – spinach, arugula, romaine lettuce.
- Cheese – feta cheese, blue cheese, mozzarella.
- Fresh Herbs – dill, oregano, thyme, mint.
How To Make Avocado Cucumber Salad
- This salad is so easy to make. First, chop the tomatoes and cucumbers, then slice the onions. I make sure to dice the avocados last, so they don’t start to turn brown.
- Wash the cilantro and dry it in a towel. Roll the clean leaves into a small ball and chop.
- Next comes the salad dressing. I add all the ingredients to a small mason jar. Screw on the lid, then give it a good shake.
- Combine everything in your favorite salad bowl, drizzle over the dressing and toss.
- Taste and sprinkle with salt and pepper
Do The Tomatoes And Cucumbers Need To Be Peeled?
Nope, you don’t need to peel the cucumbers and tomatoes. The skin is soft, loaded with nutrients, and gives great texture to the salad.
Can Cucumber Tomato Salad With Avocado Be Made Ahead Of Time?
My recommendation is to make the salad without the avocado and dressing, cover it, and store it in the refrigerator. Before serving, add the avocado and toss with the dressing.
How To Store And Save
Once everything is tossed together, the salad will keep in the fridge for a day, but it’s really best served freshly made.
What To Serve With Cucumber Tomato Avocado Salad
I love to dig into this salad for lunch, especially on hot summer days when I don’t feel like cooking. It also makes a great main dish salad with the addition of grilled lemon chicken or salmon.
Serve it as a side dish for a weeknight meal or Sunday supper with Crock Pot Chicken Thighs or Crock Pot Beef Roast, garlic rice, green beans, and warm Parmesan garlic bread.
Try These Fresh Salad Recipes
- Super Simple Caprese Salad
- Steak Salad With Creamy Vinaigrette
- Spicy Cucumber Tomato Salad
- Spaghetti Salad
- Creamy Cucumber Salad
- Tomato Cucumber Salad
5 from 3 votes
Cucumber Tomato Avocado Salad
Author: Donya Mullins
Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Calories: 244kcal
Print Pin Rate
Cucumber Tomato Avocado Salad is a refreshing dish that packs a punch of fresh, bright flavor. Serve this salad any time of the year for a burst of summer in every bite!
Ingredients
- 1 pound Roma tomatoes
- 1 English cucumber
- ½ medium red onion
- 2 avocados
- ⅓ cup olive oil
- 2 tablespoons champagne or white balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon dried basil
- 1 teaspoon garlic – minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons cilantro – chopped
- ***parsley can be substituted for cilantro
Instructions
Chop cucumbers, tomatoes, onion and avocado and place in a salad bowl.
Add olive oil, vinegar, lemon juice, dried basil, garlic, salt and pepper to a lidded jar. Screw on the top and shake to blend all ingredients. Pour dressing over chopped vegetables and toss.
Sprinkle cilantro on the salad. Taste and adjust salt and pepper. Toss and serve immediately.
Video
Notes
To Make Ahead
- make the salad without the avocado and dressing, cover it, and store it in the refrigerator. Before serving, add the avocado and toss with the dressing.
To Store And Save
- Once everything is tossed together, the salad will keep in the fridge for a day, but it’s best served freshly made.
Nutritional values provided are an estimate and will vary depending on the brands used.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 205mg | Potassium: 606mg | Fiber: 6g | Sugar: 5g | Vitamin A: 791IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg
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Reader Interactions
Comments
Patsy Anne
Wonderful salad now with everything so fresh. The dressing is perfect with the wine vinegar- always a bit hard to not over power it before. 😊Reply
- Donya Mullins
Thank you so much for the sweet words and the terrific rating!
~DonyaReply
