Cucumber Tomato Avocado Salad

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com

Our family’s favorite classic cucumber and tomato salad just got better with the addition of avocado, a light and flavorful lemon dressing and the freshness of cilantro. Easy, excellent avocado salad.

Watch the Full Video Recipe. It will make your mouth water! 🙂


My husband and I ate this entire batch of salad in one sitting, paired with roasted red potatoes and grilled shrimp skewers. I shoveled most of the salad into my mouth before I remembered the shrimp and potatoes on my plate; mmming and smiling all the way through. We were both smitten.

I brought this salad to my parents house yesterday and everyone loved it! This is definitely going into the regular rotation all summer long. Think: homegrown cucumbers and tomatoes :).

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

Ingredients for Tomato Avocado Salad:

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
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

How to Make Cucumber Tomato Avocado Salad:

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent SaladThis Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

Credits: Recipe inspired by my classic Cucumber tomato salad and this avocado tomato salad from Deborah of Taste & Tell.

Cucumber Tomato Avocado Salad

4.9 from 207 reviews
Prep time:
Total time:
Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.
Author:
Skill Level: Easy
Cost To Make: Varies by season $5-$7
Serving: 4 (as a side salad)

Ingredients

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • ½ medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • ¼ cup (1/2 bunch) cilantro, chopped
  • 1 tsp sea salt or ¾ tsp table salt
  • ⅛ tsp black pepper

Instructions

  1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Notes

*Note: if you aren't keen on cilantro, fresh dill is a good substitute

 

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This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

P.S. This salad is also super healthy and it fits pretty much every diet out there. Check out dees stats peeps:

Screen Shot 2016-05-02 at 4.04.41 PM

Nutrition facts from CalorieCount.com

This salad can be made all year long, but it’s especially delicious this time of year when cucumbers and tomatoes are in season. Do you grow any of your own food?

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • eila lang
    July 8, 2017

    Looks wonderful but those aren’t diced avocado… Reply

    • Laura
      July 11, 2017

      Then, what are they? Reply

  • Bill V
    July 6, 2017

    Whoa! Great salad. So fresh. Threw in a few kalamatas (because I miss the Mediterranean) and boom! You need a soup spoon to get everything in one bite. Thanks abd happy summer! Reply

    • Natasha's Kitchen
      July 7, 2017

      You’re welcome Bill! Thanks for sharing your fantastic review! 🙂 Reply

  • Pam
    July 2, 2017

    This is my new favorite summer salad! I’ve made it twice in the last 2 weeks. I didn’t think I’d like it with cilantro, but after first trying it with dill, I’ve found I prefer the unique flavor of cilantro with these particular vegetables. (I ate 3 servings in one sitting yesterday.) Also, the lemon juice really does help the avocado stay green for a few days!!
    Thanks for sharing this scrumptious recipe!! Reply

    • Natasha's Kitchen
      July 2, 2017

      You’re welcome Pam! I’m glad you enjoy the recipe so much! Thanks for sharing your excellent review! Reply

  • Pearl Bays
    June 30, 2017

    I have made this salad for over 20 years, it is my family favorite. We call it “CAT” salad, as we don’t usually use cilantro and onions.
    When I make it I always cut the cucumber length wise and scoop out the seed area and I alway remove the seed “pockets” from the tomato before chopping either, this keeps it from getting watery. Also, I use good quality Italian salad dressing which is very versatile from salads to marinate. Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Pearl, thank you for sharing your version with us, I like the idea of scooping out the seeds 😬 Reply

  • John
    June 27, 2017

    Hi beautiful salad! Anyhow, my lifestyle requires mass food prep for my work week, I use a lot of avocado but it seems I have to slice it fresh ever time because it starts to turn color. Of course everything is so much better fresh but my time seems so limited these days. Is there a natural preservative you can recommend and how long do you think this salad mass prepared can stay (not necessarily fresh, but good)? Thank you. Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi John, I don’t think this is a good one for mass preparation. Several of my readers have reported really enjoying the salad the next day but it really is best enjoyed within the first day or 2 of making it and I do think it is the most crisp and fresh and vibrant on day 1. The best way to preserve avocado is with lime or lemon juice and placing the plastic wrap directly onto the avocado. I would slice the avocado, leaving it in the avocado half shell, drizzle with lemon juice and place plastic wrap over the sliced surface to keep the air out which is what causes the browning. If you are making this salad ahead, it is also best not to add the salt until just before serving since the salt will cause the cucumbers to wilt and get juicy. I hope that helps! Reply

      • Scott Ambrose
        June 27, 2017

        Having just made this salad yesterday, I have to agree . . . it’s much better eaten fresh the day it’s made. My wife and I devoured almost all of it yesterday, and had about 1 cup leftover today, which I had for lunch today. Much more water in the salad from veggies draining today, cucumbers not as crisp, avocados a bit mushy, but still good. Today I’m making Natasha’s Greek salad, which is similar, and we expect to eat all of it today (it’s “dinner with dad night, and my boys are coming over to join us). Thanks, Natasha! You rock! Reply

        • Natasha
          natashaskitchen
          June 27, 2017

          I’m so glad you all loved it and thank you for sharing your insights! 🙂 Reply

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