Cucumber Tomato Avocado Salad

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.

Cucumber Tomato Avocado Salad recipe served in a bowl and garnished with cilantro

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

 

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 :).

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

Ingredients for Tomato Avocado Salad:

This salad is loaded with veggies; juicy tomatoes, crisp cucumber, creamy avocado and the cilantro and lemon juice make the whole salad so fresh and flavorful!

P.S. 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 Salad

This 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

Avocado Salad Video Tutorial:

My husband and I ate this entire batch of cucumber tomato salad with avocado 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.

P.S. This salad is also super healthy and it fits pretty much every diet out there. Check out the nutrition label below:

Cucumber Tomato Avocado Salad

4.88 from 236 votes
Prep Time: 15 minutes
Total Time: 15 minutes
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com
Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by season $5-$7
Calories: 261 kcal
Servings: 4 (as a side salad)

Ingredients

  • 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
  • 2 Tbsp fresh lemon juice (from 1 medium lemon)
  • 1/4 cup 1/2 bunch cilantro, chopped
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 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 1/8 tsp black pepper.

Recipe Notes

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

Nutrition Facts
Cucumber Tomato Avocado Salad
Amount Per Serving
Calories 261 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Sodium 596mg 25%
Potassium 886mg 25%
Total Carbohydrates 17g 6%
Dietary Fiber 8g 32%
Sugars 5g
Protein 3g 6%
Vitamin A 24.8%
Vitamin C 38.6%
Calcium 3.9%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Linnea Kuckelheim
    June 17, 2018

    Love everything except cilantro; I think l’ll make it with parsley. Reply

  • Jeanie Wynn
    June 16, 2018

    This looks absolutely delicious. Just for reference, how many servings? I’m assuming maybe two, maybe four? Anyway I’m supposed to start eating low iron content food and this would be absolutely perfect. I could easily add some type of fish and it would be even more delicious . Reply

    • Natashas Kitchen
      June 16, 2018

      This Salas serves 4 people as a side dish.:) Reply

  • Yvonne
    June 15, 2018

    Call it the CAT salad. Cucumber, Avocado, Tomato Salad Reply

    • Natashas Kitchen
      June 15, 2018

      That’s so clever! Reply

  • Sam
    June 14, 2018

    Very good, but for me I would cut the lemon in half next time. I was expecting a very fresh, spring/summer taste and mine came out more lemon then anything. But, I could have had just a really sour lemon. Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so glad you enjoyed it, Sam! Reply

  • Sherri
    June 14, 2018

    HI. What ate the numbers let serving or is this for the whole salad? I’m hoping it’s for the whole salad!!! Can’t wait to try! Thank you! Reply

    • Natashas Kitchen
      June 14, 2018

      Hi Sherri, I’m assuming you’re asking about the calories per serving? We have a nutritional Facts label attached to the printer friendly version, just scroll down towards the bottom of the recipe. Hope this helps! The recipe itself calls for 4 (side) servings. Reply

  • Britney
    June 13, 2018

    How could you store this? Reply

    • Natasha
      June 13, 2018

      Hi Britney, once the salad is salted, it will last about 5-6 hours covered and refrigerated. If serving later or storing overnight, I would suggest omitting the salt until ready to serve since salt will cause the tomatoes to get juicy and the cucumbers to soften. Cover with plastic wrap directly over the surface of the salad to keep the avocados from discoloring – the lemon juice also helps prevent discoloring. Reply

  • Beverly Spinks
    June 13, 2018

    I’ve been looking for a Recipe and now I have Found One!! Thank you So Much 😊 👍👍!! Reply

    • Natashas Kitchen
      June 13, 2018

      That’s just awesome, Beverly! You’re welcome! Reply

  • Wendy
    June 12, 2018

    Hi there. This looks wonderful except that I am allergic to raw onion. Any suggestions for a substitute? Reply

    • Natashas Kitchen
      June 12, 2018

      Hi Wendy, does your allergy extend to green onion? Many of our users used green onions (scallions) instead with great results. Some of our readers have made this without the onions as well and they enjoyed it. Hope this helps! Reply

  • Lexi
    June 11, 2018

    I have sweet onions and parsley on hand. Do you think those would work in place of the red onion and cilantro? Thanks! Reply

    • Natashas Kitchen
      June 11, 2018

      It will alter the taste slightly but should still work, let us know how your changes work out. 🙂 Reply

  • Carol McBride
    June 10, 2018

    What does the sodium come from in this salad? Reply

    • Natasha
      June 10, 2018

      HI Carol, it comes from the 1 tsp sea salt divided by 4 servings. Reply

  • Laurie
    May 28, 2018

    Phenomenal! Made it for Memorial Day cookout! Bravo! Reply

    • Natasha's Kitchen
      May 29, 2018

      I’m happy to hear the recipe was an absolute hit! Thanks for sharing your excellent review Laurie! Reply

      • Lc
        June 9, 2018

        What dressing would you recommend for those in an oil free diet? Reply

        • Natasha
          June 9, 2018

          Hi LC, you might experiment using a fat free Italian dressing but it wouldn’t quite have the same flavor profile.
          If someone else has any other ideas, please let us know and thanks in advance!  Reply

  • Maria Fountoulakis
    May 28, 2018

    First of all I am a fan of all your recipes. Do you like Greek food? Forget about cilantro and lemon use oregano, olive oil and vinegar and throw in a bunch of chunks of feta cheese. Heaven! ☺️ Reply

    • Natasha's Kitchen
      May 29, 2018

      Hello Maria, I do enjoy Greek food! I will definitely try your suggestion, sounds yummy! 🙂 Reply

  • Lydia
    May 24, 2018

    Yummy 😋 Reply

    • Natasha's Kitchen
      May 24, 2018

      I’m glad we agree Lydia! 🙂 Reply

  • Tamara James
    May 23, 2018

    My mouth is watering. This will be my dinner tomorrow. Along with Italian bread. Reply

    • Natasha
      May 23, 2018

      You’ll love this salad 😀. Thank you for trying our recipes. Reply

  • amandah
    May 22, 2018

    This salad is DELICIOUS, tried it last weekend i also added feta cheese, loved it. Reply

    • Natasha's Kitchen
      May 22, 2018

      I’m glad you love the recipe! Thanks for sharing! Reply

  • Laurie
    May 13, 2018

    I just came across this…I’m going to attempt to make it as a deconstructed salad and layer it in Mason jars to take for lunch this week. I can get frozen avocado 1/2’s @ my butcher. I’ll cut them into quarters and put them in a zippy in the frig @ work to add as I open them. This looks great! Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      I”m so intrigued with frozen avocados! I’ve never tried freezing them. Do they have the same texture when thawed? Do they discolor? Reply

  • Olga
    May 8, 2018

    Hmm I made this yesterday and the cilantro ruined the taste. And it got mushy from avacados. =( Reply

    • Natasha
      natashaskitchen
      May 8, 2018

      Hi Olga, some people just have an aversion to cilantro because it literally tastes like soap to them. Have you had cilantro before? Also, with the avocados, make sure when using avocados in salad that they are not overly ripe or they can get mushy when the salad is mixed. Reply

      • Al
        May 13, 2018

        So true. cilantro is awful to some, and delicious to others.

        Try flat leaf parsley as an alternative to any recipe that calls for cilantro. Reply

  • Livvy Faford
    May 3, 2018

    Hi Natasha!
    It looks like you can make this salad in the morning and serve that evening. I know you said the salt should be added just before serving but should I dress it with the olive oil and lemon in the morning too? I was worried about the avocados. thanks! Reply

    • Natasha
      natashaskitchen
      May 3, 2018

      Hi Livvy, I would add lemon juice and oil to preserve the avocado and keep it from turning brown, but add the salt just before serving. Reply

  • Sheena
    May 1, 2018

    Hey Natasha! Just wondering how well this stores in the fridge being that my family only consists of 2 people. Thanks Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi Sheena! Several readers have reported really enjoying the salad leftovers 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. 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

  • Stephanie
    April 29, 2018

    We stuffed this in a pita pocket for a light dinner main course. So good! Reply

  • April 27, 2018

    I have a question….how far in advance can you make this salad? How long does it keep….if around long enough to. Haha Reply

    • Natasha's Kitchen
      April 27, 2018

      Hello Tricia! 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. 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

  • Jessica Neider
    April 18, 2018

    I’ve tried your Cucumber Tomato Avocado Salad recipe, and both my husband and I love it very much. He said “I haven’t had this kind of salad before, but it’s really good.”
    Thanks for sharing your brilliant idea of this super fresh salad! Reply

    • Natasha's Kitchen
      April 18, 2018

      You’re welcome Jessica! I’m glad you both enjoy the recipe as much as I do. Thanks for sharing your wonderful review! Reply

  • Cindy Emch
    April 14, 2018

    Very good Reply

    • Natasha's Kitchen
      April 14, 2018

      Thanks Cindy, I’m glad you like it! Reply

      • Nguyen Mai LAn
        May 11, 2018

        Me too, Love you Natasha!!! Reply

        • Natasha
          natashaskitchen
          May 11, 2018

          You are very welcome 🙂 Have a great weekend! Reply

  • Sherry
    April 13, 2018

    Love, love this salad. Made it for a Bunco group and they raved. Several of us are on Weight Watchers and it works. Reply

    • Natasha's Kitchen
      April 13, 2018

      I’m happy to hear the recipe is an absolute hit! Thanks for sharing your excellent review Sherry! Reply

  • Judy
    April 12, 2018

    This is delicious! I made it last summer and can’t wait to make it again this summer with our home grown tomatoes and cucumbers. Reply

    • Natasha's Kitchen
      April 12, 2018

      I’m glad you enjoy the recipe just as much as I do Judy! Thanks for sharing your excellent review! Reply

  • Deb
    April 12, 2018

    any alternative for the avocado? Thanks. Reply

  • Darlene
    April 1, 2018

    Wonderful salad. I added both chick peas and black beans (low sodium/drained and rinsed) and left out the salt. I am taking this for lunches, so I also left out the avocado and will add at lunchtime so it doesn’t brown. Reply

    • Natasha's Kitchen
      April 1, 2018

      I’m glad you enjoy the recipe and how versatile it can be! Thanks for sharing your great review Darlene! Reply

    • Rich
      April 4, 2018

      The lemon juice should keep the avocado from browning. Reply

  • Carol BRAZILL
    March 27, 2018

    I Love this salad. I added just a sprinkle of to it. Reply

    • Natasha's Kitchen
      March 28, 2018

      I’m glad you enjoy it Carol, thanks for sharing! Reply

    • Lisa
      April 6, 2018

      Sprinkle of what? Reply

    • ME
      April 7, 2018

      A sprinkle of what!?!? AIR??? Reply

  • Cathy
    March 23, 2018

    My very picky hubby who hates anything that comes close to avocado & cilantro was first into the bowl of this divine & delicious salad that I served with dinner tonight! Now that’s amazing!! We cleaned it all up between us…..I got the least amount but that’s just fine with me because I’ll definitely make it again & again & again!! Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your wonderful review Cathy! Reply

  • Wendy
    March 21, 2018

    Total yummy! Made it exactly to your recipe and I could not stop munching on this wonderful salad while the steaks were resting. All of your recipes are to die for and you are my go to when I want tasty results Reply

    • Natasha's Kitchen
      March 22, 2018

      I’m glad you enjoy the recipe so much Wendy! Thanks for sharing your great review! Reply

  • Cynthia Louisos
    March 18, 2018

    I MADE THIS FOR FIRST TIME FOR COMPANY. IT WAS TO DIE FOR. FRIENDS AND FAMILY WERE CRAZY ABOUT IT. ALL OF IT WENT.
    YOUR SITE IS AMAZING!!!
    Thanks so much
    Regards,
    Cindy Reply

    • Natasha's Kitchen
      March 19, 2018

      I’m happy to hear the recipe is so well liked! Thanks for following and sharing your excellent review Cynthia! Reply

  • Sarah
    March 18, 2018

    Oh my goodness! I hate to cook, but this was so easy, and I am a fan of anything avocado, so I gave it a shot. SO GOOD!!!! I cannot stop eating it, and will be making another batch soon! Perfect combination of flavors and textures, and the simple olive oil and lemon juice dressing is just right – not too tart or oily, but very flavorful! I had to skip the onions (they do not like me), but I did use onion salt instead, because I knew the flavor was important. Luckily, I LOVE cilantro, too! Really, really good! Thank you for sharing! I just subscribed to your blog! Reply

    • Natasha's Kitchen
      March 19, 2018

      My pleasure Sarah! I’m glad you love the recipe as much as I do. Thanks for following and sharing your fantastic review! Reply

  • sherry
    March 16, 2018

    I just made this…gave my husband a bite and he said it was really really good…serving it with a garlic butter rib eye steak…I took a bite it is really good…thank you for the recipe..I’ll be making this salad again…. Reply

    • Natasha's Kitchen
      March 16, 2018

      You’re welcome Sherry! I’m glad you both love the recipe and that dinner combo, spot on! Thanks for sharing your great review! Reply

  • Janet Engebretson
    March 13, 2018

    My husband hates oil and anything as a dressing. Can I still use the lemon but use a vinegret instead? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Janet, I do think a vinaigrette would work well over this salad. I hope you both love it! Reply

  • Janice
    March 10, 2018

    How do you keep the avocado from turning brown? Reply

    • Natasha
      natashaskitchen
      March 11, 2018

      Hi Janice, if you intend to store leftovers; I recommend not adding salt until ready to serve so the veggies don’t get too soft and juicy. Stir in the remaining dressing ingredients except for salt and the lemon juice will keep your avocados from browning. Also cover with plastic wrap directly over the surface to keep the air out which helps prevent browning of avocados also. Reply

  • All the way from Ireland
    March 7, 2018

    How long would it last in the Fridge? Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      Hi, it will last about 5-6 hours covered and refrigerated. I would suggest omitting the salt until ready to serve since salt will cause the tomatoes to get juicy and the cucumbers to soften. Cover with plastic wrap directly over the surface of the salad to keep the avocados from discoloring – the lemon juice also helps prevent discoloring. Reply

  • Hailey
    March 4, 2018

    It is very tasty ! You should try it Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad you like it Hailey! Thanks for sharing! Reply

  • Alvin
    February 26, 2018

    I really love this recipe. Unfortunately, it doesnt say the Amount per serving in the nutrition contents. Thank you. Reply

    • Natasha's Kitchen
      February 27, 2018

      I’m glad to hear that Alvin! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

    • Anna
      February 28, 2018

      omgee.. dont worry about the nutrition on something so good? anything cocked full of veggies is GRRReat! Reply

  • Eveline Ruiz
    February 25, 2018

    I posted this on my Facebook page because it was so delicious I have several people text me to know how simple and tasty it was. I like eating it at least once a week thanks❤️ Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m happy to hear how much everyone enjoys the recipe Eveline. Thanks for spreading the love and sharing your wonderful review! Reply

  • Emelie Brechbiel
    February 1, 2018

    I have made this salad twice and it is such a winner! I love it and will always look forward to making it again. Your recipes and videos are wonderful…easy to follow, lovely to look at, simple ingredients to use and the end results are delicious. Reply

    • Natasha's Kitchen
      February 1, 2018

      I’m glad to hear how much you’re enjoying the recipes Emelie! Thanks for following and sharing your great review! Reply

  • Sandra Peissner
    January 31, 2018

    Yummy!! Made exactly as written except the cilantro or fresh dill because didn’t have any. Put a little dried dill instead. Feta cheese crumbles would go well with this! Reply

    • Natasha's Kitchen
      February 1, 2018

      I’m glad you enjoy the recipe Sandra! Thanks for sharing your great review with other readers! Reply

  • Shamiro Espinosa
    January 18, 2018

    I need to try this! Reply

    • Natasha's Kitchen
      January 18, 2018

      It’s super popular for good reason! I hope you try it! Reply

  • Rita RICHIR
    January 18, 2018

    Madame Monsieur
    Moi j’aimerai bien recevoir vos resettes en francais c’es possible svp j’ai 68 ans bietot et nul en langues Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Rita, unfortunately I wouldn’t be able to translate into French. The best I could suggest is using the google translate tool. Reply

      • Mona
        January 31, 2018

        I translated but with a translator
        Not the best but it might do it
        1 lb de tomates Roma
        1 concombre anglais
        ½ oignon rouge moyen, tranché
        2 avocats, coupés en dés
        2 cuillères à soupe d’huile d’olive extra vierge ou d’huile de tournesol
        Jus de 1 citron moyen (environ 2 c.
        ¼ tasse (1/2 botte) de coriandre, hachée
        1 c. À thé de sel de mer ou ¾ c. À thé de sel de table
        ⅛ cuillère à café de poivre noir

        Instructions

        Déposer les tomates hachées, le concombre tranché, l’oignon rouge tranché, l’avocat coupé en dés et la coriandre hachée dans un grand saladier.
        Arroser avec 2 cuillères à soupe d’huile d’olive et 2 cuillères à soupe de jus de citron. Mélanger doucement pour combiner. Juste avant de servir, mélanger avec 1 c. À thé de sel de mer et ⅛ c. À thé de poivre noir.
        Remarques

        * Note: si vous ne voulez pas de coriandre, l’aneth frais est un bon substitut Reply

      • Leslie
        February 10, 2018

        This was delicious! Healthy AND flavorful! I’ll be making it again! Reply

        • Natasha's Kitchen
          February 12, 2018

          I’m glad you like it Leslie! Thanks for sharing! Reply

    • Mona
      January 31, 2018

      1 lb de tomates Roma
      1 concombre anglais
      ½ oignon rouge moyen, tranché
      2 avocats, coupés en dés
      2 cuillères à soupe d’huile d’olive extra vierge ou d’huile de tournesol
      Jus de 1 citron moyen (environ 2 c.
      ¼ tasse (1/2 botte) de coriandre, hachée
      1 c. À thé de sel de mer ou ¾ c. À thé de sel de table
      ⅛ cuillère à café de poivre noir

      Instructions

      Déposer les tomates hachées, le concombre tranché, l’oignon rouge tranché, l’avocat coupé en dés et la coriandre hachée dans un grand saladier.
      Arroser avec 2 cuillères à soupe d’huile d’olive et 2 cuillères à soupe de jus de citron. Mélanger doucement pour combiner. Juste avant de servir, mélanger avec 1 c. À thé de sel de mer et ⅛ c. À thé de poivre noir.
      Remarques

      * Note: si vous ne voulez pas de coriandre, l’aneth frais est un bon substitut Reply

  • Eleni
    January 16, 2018

    Love it. Thank you. Reply

    • Natasha's Kitchen
      January 17, 2018

      My pleasure Eleni! Glad you enjoy it! 🙂 Reply

  • Laura
    January 14, 2018

    This, and the creamy chicken noodle soup recipe, are hands-down my all time two favorite recipes on this planet!!!!! Awesome ideas and super fresh and yummy-tasting dishes! Reply

    • Natasha's Kitchen
      January 15, 2018

      Awesome, I’m happy to hear how much you love the recipe. Thanks for following and sharing your review! Reply

  • Marilyn
    January 9, 2018

    I made this tonight. I halved the recipe and I used avocado oil instead of olive oil. It was delicious! Hubby said it would make a good salsa if it was chopped smaller and had jalapeño in it. Reply

    • Natasha's Kitchen
      January 9, 2018

      Great suggestion Marilyn! I’m glad to hear you both enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • January 7, 2018

    je garde , merci j’adore à tester bisous Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      I hope you love the recipe! 🙂 Reply

  • Kaythi
    December 28, 2017

    I love this Avocdo Salad Reply

    • Natasha's Kitchen
      December 28, 2017

      I’m happy to hear that Kaythi! Reply

  • Donna
    December 21, 2017

    My guests and I enjoyed this salad as part of a luncheon. Thanks for the recipe. Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome Donna! I’m glad to hear everyone enjoys the recipe. Thanks for sharing! Reply

  • December 9, 2017

    All the recipes tried so far were gr8. Natasha deserves all the Appreciations that I have received by trying her recipes. Reply

    • Natasha's Kitchen
      December 9, 2017

      I’m so glad to hear that Sam! Thanks for following and sharing your encouraging comments! Reply

  • Liz
    December 4, 2017

    Hi Natasha,
    Can this be made ahead of time, like maybe 3-4 hours. Wasn’t sure with the avocado. I know the lemon juice will probably help. I have to make salad for 12 people and thought this looked like a good one. Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      Hi Liz, yes it can be made 3-4 hours ahead but do not add the salt until ready to serve so the salad does not soften and get juicy. Reply

  • Heather
    November 24, 2017

    Hi! I am on a low carb diet. I’m assuming that the nutrition facts are for the whole salad and not a serving. The carbs are 17.., is that the whole recipe? Please let me know as this is one of my favorite salads. Thanks! Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      Hi Heather, the nutrition label is based on 4 servings so the label is for each serving or 1/4 of the salad. Reply

  • Corinne
    November 23, 2017

    I made this tonight. Wonderful! My lemon created more than 4 tbsp juice, which seemed to work out well. Opted for dill as I don’t care for cilantro. Used 1/4 tsp dill seed as I made the dressing hours before, and knew that it would be steeping for awhile. Didn’t purposely deviate from your recipe, but just kind of went with what I had on hand. It was FABULOUS!! And so healthy 🙂 Thank you for this amazing recipe. Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      I’m so happy you loved it!!! Thank you for sharing you amazing review 🙂 Reply

  • Fae
    October 29, 2017

    Great recipes you’ve got…
    I bet I’ll try it soon. Reply

    • Natasha's Kitchen
      October 30, 2017

      Thank you Fae! This is one of my most popular salad recipes! I hope you love it! Reply

  • Karen
    October 16, 2017

    Great salad. I added 1 roasted jalepeno for some spice and Tbls of lemon zest. Reply

    • Natasha's Kitchen
      October 16, 2017

      I’m glad you like the recipe Karen! Thanks for sharing! Reply

  • Nan
    October 13, 2017

    I’ve made this but added garbanzo beans so it has some protein. So delicious! Reply

    • Natasha's Kitchen
      October 14, 2017

      Yum, that’s a great idea! Thanks for sharing your great review with other readers Nan! Reply

  • Natasha Jones
    October 11, 2017

    Hi. From one Natasha to another… I absolutely love this salad!!. It tastes as fresh as it looks. Interestingly my kids each love a different part and eat them accordingly… onion, avocado and cucumber. This recipe has joined my rotation of veggie sides. Thank you for sharing this. Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Thank you for such a rave review Natasha and you are very welcome 😬 Reply

  • Edy
    September 22, 2017

    I made this for my daughters lunch for school. She absolutely loved it! Big hit! I tasted it and loved it too! This recipe is here to stay! Yum!!! 😊👍🏻 Reply

    • Natasha's Kitchen
      September 22, 2017

      I’m glad to hear that Edy! Thanks for sharing your fantastic review! 🙂 Reply

  • Mary Tucker
    September 17, 2017

    I use Kraft GreenGoddess Dressing in place of the oil dressing. More flavor and keeps the avacado color better. Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      That is a great tip and thank you for sharing! Reply

  • Ann Tansey
    September 16, 2017

    Will this keep until the next day? Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      Hi Ann, yes it will keep but I recommend not adding salt until ready to serve so the veggies don’t get too soft and juicy. Stir in the remaining dressing ingredients except for salt so your avocados don’t brown and cover with plastic wrap directly over the surface to keep the air out which helps prevent browning of avocados also. Reply

    • Mary Tucker
      September 17, 2017

      Yes -2 or 3 days. Flavor increases. Reply

  • Sara
    September 10, 2017

    This is an easy, yummy salad that can be customized to your liking, or what you have on hand. I don’t like raw onion, so I used scallions instead and added arugula instead of the cilantro, since they were out of it at the store. Reply

    • Natasha's Kitchen
      September 10, 2017

      Great suggestions Sara! I’m glad you enjoy the versatility of this recipe! Thanks for sharing your great review! Reply

  • Valerie Mubaiwa
    September 3, 2017

    I added 2 boiled eggs to this…. What a delight Reply

    • Natasha's Kitchen
      September 4, 2017

      Yum, that sounds like the perfect addition Valerie! Reply

  • August 31, 2017

    Hi Natasha, it’s so nice of you to share the salad with us. It looks yummy and healthy and I can’t wait to make one for my children and they will definitely love it! Reply

    • Natasha's Kitchen
      August 31, 2017

      It is my most popular salad recipe! Please let me know what you think Anthony! Reply

  • Karen
    August 29, 2017

    Great salad; I’ve made it often. As an alternate, can add a bit of balsamic glaze. Reply

    • Natasha's Kitchen
      August 29, 2017

      I’m glad to hear that Karen! Thanks for sharing your great review with other readers! Reply

  • Teri
    August 15, 2017

    I absolutely LOVE this recipe and make it weekly. To change it up a bit I sometimes add fresh spinach or mozzarella cheese to it. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      MMm yum those sound like great add-ins! Do you use fresh mozzarella or shredded regular mozzarella cheese? Reply

  • Louise
    August 14, 2017

    Loved this. I used fresh basil because thats what I had fresh and on hand, and drizzled with balsamic glaze too. It was fabulous! Reply

    • Natasha's Kitchen
      August 14, 2017

      That sounds yummy! I’m glad you enjoy the recipe Louise! Reply

  • Bonnie Beffa
    August 6, 2017

    Wonderful salad this time of year to use all my cucumbers and tomatoes!!! Love it! Reply

    • Natasha's Kitchen
      August 7, 2017

      I’m glad to hear you love the recipe Bonnie! Thanks for sharing your great review! Reply

  • Lewis
    July 29, 2017

    Just made it, in fact still eating it…….it is 95 out, and I feel so nice and cool………followed directions to the letter……it is AWESOME! decided to make it a non meat day, so I added a small grape, apple and mango salad on the side Reply

    • Natasha's Kitchen
      July 29, 2017

      I’m glad to hear how much you love the recipe Lewis! Thanks for sharing your great review! Reply

  • Susan
    July 26, 2017

    I made this for hubby and myself and it was quite delicious, so fresh and summery.

    Do you know how far ahead I can make this to keep in the fridge? I want to make it for guests for dinner but not sure how far ahead of time to make it. I want the avocados to stay green.

    Would it keep for over 5 or 6 hours or is that too long? Thank you! Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Susan, it will last for 5-6 hours covered and refrigerated. I would suggest omitting the salt until ready to serve since salt will cause the tomatoes to get juicy and the cucumbers to soften. Cover with plastic wrap directly over the surface of the salad to keep the avocados from discoloring – the lemon juice also helps prevent discoloring. Reply

  • July 19, 2017

    This looks so good and I really want to try making it tonight. Do you think it would work with lime juice and fresh parsley since that is all I have on hand? Reply

    • Natasha
      natashaskitchen
      July 19, 2017

      Hi Judy, I think lime would work but you might add the parsley to taste and make sure it is very finely chopped. Dill is also a great substitute for cilantro if you have that on hand. Reply

  • Liz
    July 11, 2017

    This will be a regular in our home. Favored by everyone, and so pretty. Reply

    • Natasha's Kitchen
      July 11, 2017

      I’m so glad to hear that Liz! Thanks for sharing 🙂 Reply

  • Laurie
    July 10, 2017

    I am on a mostly fruit and vegetable diet so was very excited to find this recipe! It is my new favorite salad now. Everyone that I have shared it with loved it. One friend was shocked it contained cilantro since she “thought” she didn’t like it. 🙂 I will try dill in it soon since my 2 dill plants are exploding! Thanks for sharing! Reply

    • Natasha's Kitchen
      July 10, 2017

      You’re welcome Laurie! I’m so glad to hear how much you like the recipe! Thanks for sharing your fantastic review! Reply

  • 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

  • Scott Ambrose
    June 26, 2017

    At my request, my wife just made this salad for our lunch today (normally I do most of the cooking in our home), and it is absolutely delicious! This will be a new regular recipe of ours for the summer season. I’m drooling as I write this! Thank you.

    P.S. I checked out some of your non-recipe items on the website, and you have a beautiful family (both immediate, and your siblings). Your parents must be beaming with pride. Reply

    • Natasha's Kitchen
      June 26, 2017

      You’re welcome! I’m glad you love the recipe so much Scott! Thanks you for the kind compliments! Reply

  • Shawn Ellis
    June 25, 2017

    We just made this with our garden tomatoes and cucumbers. It is delicious! Reply

    • Natasha's Kitchen
      June 26, 2017

      YUM! I bet it was incredible! Thanks for sharing Shawn! Reply

  • Mayimuna
    June 15, 2017

    This sounds wonderful! I’m going to team it up with black bean burgers. Do you happen to know how many servings this makes? Reply

    • Natasha's Kitchen
      June 15, 2017

      Yum! The recipe serves 4 as a side salad! Please let me know what you think! Reply

  • June 13, 2017

    This will be a summer favorite in our house. Assembled everything last evening, chilled it for an hour and my wife and I had it for supper. As we say in the northeast, “Wicked awesome!”. Had to drain it a bit this morning but that’s just the salt doing its job. Added some sliced kielbasa and took some with me to work for lunch. Reply

    • Natasha's Kitchen
      June 13, 2017

      LOL, that’s great! I’m glad you both love the recipe as much as I do! Thanks for sharing your wicked awesome review Gerry! 😀 Reply

  • Kim
    June 12, 2017

    Disappointed, and it must be my families taste buds. Not our favourite, yet I love all the ingredients. Was so looking forward to trying this. Followed the recipe exactly, even watched the video. Reply

    • Natasha
      natashaskitchen
      June 12, 2017

      Hi Kim, hmmm… I’m sorry to hear that. I’m not sure what could have gone wrong without being there for a taste test and this is one of my most popular recipes. Maybe not adding enough salt? This salad is essentially the ingredients of salsa so unless you aren’t a fan of cilantro, I’m not sure what else it could have been unless one of the vegetables was spoiled?? I hope that helps somehow 😉 Reply

  • Robin
    June 8, 2017

    Thank you for sharing they all look delicious. I’m gonna try the tuna one tomorrow Reply

    • Natasha's Kitchen
      June 8, 2017

      My pleasure Robin! Please let me know what you think of the recipe! Reply

  • Barbara
    June 4, 2017

    Very simple, delicious , fresh salad.I am happy I found your blog. Good job! Reply

  • Martha
    May 19, 2017

    This is absolutely the BEST salad I have ever made! I get tons of requests for the recipe. Reply

    • Natasha's Kitchen
      May 19, 2017

      Awesome! I’m very happy to hear you love the recipe! Thanks for sharing Martha 😀 Reply

  • Louise delvecchio
    May 13, 2017

    Can l substitute fresh basil for the cilantro and the dill in the avocado and cucumber salad. Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Louise, I have not tried that substitution although I did have a couple of readers report great results with fresh basil 🙂 Reply

  • PATRICIA ESCAMILLA
    May 12, 2017

    Es maravillosa, una ensalada de deliciosa Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Thank you Patricia for the nice review 😀 Reply

  • Chris Whewell
    May 10, 2017

    FYI – many people outside the USA and Spanish-speaking world will know cilantro as coriander. Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Thank you Chris!! 🙂 Reply

  • suzy
    May 6, 2017

    hi
    am new here
    what can i put instead of cilantro coz i dont know them,
    am in tanzania Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Suzy, you can replace it with dill. Reply

    • Deanne
      August 21, 2017

      Hi Suzy. Just a small side note: Coriander. (It’s called “Cilantro” here in the States.) 🙂 Reply

  • Ev
    May 3, 2017

    I’m making this today. How do you ensure the avocado doesn’t change colour between the time you make the salad and the time you serve it Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      Hi Ev, the lemon juice really helps to keep the avocados green. It’s also a good idea to cover the salad with plastic wrap directly onto the surface of the salad so there is as little air in the bowl as possible. I would add the salt only just before serving so it doesn’t cause the cucumbers or tomatoes to start getting juicy. I hope you love it! Reply

      • Aley
        May 27, 2017

        Would lime juice be an okay substitute? Reply

        • Natasha
          natashaskitchen
          May 27, 2017

          Yes! Lime juice would work great 🙂 Reply

  • Kat
    April 30, 2017

    One of my favorites! Reply

    • Natasha's Kitchen
      May 1, 2017

      That’s great Kat! 😀 Reply

  • Christine F.
    April 27, 2017

    Thanks so much for a delicious, easy salad recipe! It does have that summery fresh taste and my family loves avacado. Made it today for a Teachers Appreciation luncheon…hope they love it too! Reply

    • Natasha's Kitchen
      April 27, 2017

      My pleasure Christine! I’m glad you love the recipe!! Reply

  • Tracy Babayco
    April 25, 2017

    thank you cant wait to try this Reply

    • Natasha's Kitchen
      April 25, 2017

      My pleasure! Please let me know what you think Tracy! Reply

  • April 23, 2017

    Sounds great and I bet some crumbled feta cheese would be awesome with this. Reply

    • Natasha's Kitchen
      April 24, 2017

      That does sound delicious! Please let me know what you think of the recipe if you decide to make it Joyce! Reply

  • Beth
    April 22, 2017

    I love cilantro but my husband doesn’t. Do you know of a good subsitute? Seems like parsley would be a little bland. Maybe basil? Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Hi Beth, fresh dill would be the next best substitute. I think finely chopped parsley added to taste would also be good 🙂 Reply

    • Marina
      April 22, 2017

      Beth, I would personally try to replace cilantro with a sorrel. A pleasantly sour taste of the sorrel would compliment avocado. Reply

  • Marina
    April 21, 2017

    Made it yesterday a side dish to baked fish.
    It is easy to make. The taste is fresh and not imposing. So it will go well together with many different types of meal.
    I changed only one thing: instead of sea salt I used garlic salt. Next time I am thinking to add fresh smashed garlic into the salad. Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Marina, thank you for sharing nice review and your alterations 😀 Reply

  • Ace
    April 19, 2017

    Try adding some fresh spinach and freshly squeezed garlic on top of that. Reply

    • Natasha's Kitchen
      April 20, 2017

      YUM! Those sound like great additions! Reply

  • Kristi Gaither
    April 16, 2017

    This is a great recipe. I will go along and say a little bland. I added more pepper to it. I think it would be good with Red Wine vinegar instead of the lemon. Yummy Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Thank you Kristi for sharing that with us. I should try using red wine vinegar next time. Reply

  • R.O.S
    April 16, 2017

    Thus was soo easy to make! I made this for my father and I’m a young cook! (12 years old to be exact) Thank you soo much for sharing this!! ❤❤ Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Thank you for such a great review and you are very welcome ?. I hope you’ll find many new favorites here. If you liked this salad, try this Avocado Tuna salad next. Reply

  • theresa thurman
    April 15, 2017

    How many calories is in a serving of this salad? Reply

    • Natasha's Kitchen
      April 15, 2017

      Hi Theresa, please see the nutrition label above for all of the nutritional info and calorie count 🙂  Reply

  • Cheryl H
    April 14, 2017

    I added fresh buffalo mozzeralla balls, cut up for some protein and its MARVELOUS!!! Reply

    • Natasha's Kitchen
      April 15, 2017

      That’s a great addition Cheryl! Thanks for sharing 🙂 Reply

  • Yhan B. Villegas
    April 12, 2017

    just like that… fast and simple healthy salad!!! Reply

    • Natasha's Kitchen
      April 13, 2017

      It sure is! I’m happy you like the recipe! 🙂 Reply

  • Tatyana
    April 1, 2017

    Yum😋
    This is my favorite salad, love the combination of avocado with tomatoes and cucumbers! Soooo good! Reply

    • Natasha's Kitchen
      April 2, 2017

      YES! I’m so happy to hear that! Thanks for sharing Tatyana 🙂 Reply

  • Paula E.
    March 25, 2017

    I have a granddaughter with PKU and coming up with delicious recipes that are low in Phe can be a challenge. I made this for her and she absolutely loved it along with everyone else in the family. Thanks for sharing this with your fans. Reply

    • Natasha's Kitchen
      March 25, 2017

      That’s so great to hear Paula! Thanks for sharing 🙂 Reply

    • Doris Meyer
      April 9, 2017

      I have a son with PKU–nice to get new recipes–this sounds like everyone in the family will enjoy–thanks Reply

      • Natasha
        natashaskitchen
        April 9, 2017

        I hope your son and everyone in your family loves it! Reply

  • Michele
    March 25, 2017

    How long does it last in frig? Reply

    • Natasha
      natashaskitchen
      March 25, 2017

      Hi Michele, We have always enjoyed it the same day it is made. If you want to store it in the refrigerator, I would suggest tossing it together, cover and refrigerate overnight then add salt before serving. If you let it sit with salt on the salad, it will still taste great the next day but the cucumbers will soften. Reply

  • Connie
    March 23, 2017

    This is so good. I did not add the olive oil just the lemon. So refreshing. This has become my favorite salad. Reply

    • Natasha's Kitchen
      March 23, 2017

      That’s nice to hear Connie! I’m glad you found a new favorite! 🙂 Reply

  • Kay
    March 22, 2017

    This is so yummy! I added Feta to it – loved it!! Reply

    • Natasha's Kitchen
      March 22, 2017

      I’m happy to that! Thanks for sharing your review Kay 😀 Reply

  • Stephene
    March 22, 2017

    We loved this salad! I found the avacado needs to be firm, a ripe avocado gets mushy. I used lime instead of lemon too. Love the freshness of this. Thanks for the recipe Natasha😊 Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      I’m so glad you enjoyed it! Yes, definitely! The avocados should be ripe but firm. The firmer ones do hold up better. Reply

  • Rashon
    March 21, 2017

    I made this two days ago… DELICIOUS!!! Thanks for the recipe. Reply

    • Natasha's Kitchen
      March 21, 2017

      You’re welcome! I’m happy you enjoy the recipe 🙂 Reply

  • Afia Agyeman
    March 21, 2017

    Natasha,in my country there’s no dill or cilantro . So what should i use in place of these two? Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      You might try some very finely chopped parsley and just add it to taste. Reply

    • deb b
      March 21, 2017

      Cilantro is also known as coriander in some parts of the world. It took me a while to figure that one out. Reply

  • Meli
    March 18, 2017

    This looks & sounds fantastic! Can’t wait to make it! I’m not a big fan of cilantro & you mentioned to use dill… how much dill do you recommend? Reply

    • Natasha
      natashaskitchen
      March 18, 2017

      I would start with 1 Tbsp chopped dill and add more to taste. I love dill so I add a little more :). Reply

  • Whitney
    March 16, 2017

    I decided to look through your recipes after finding an obsession with the lemon cream sauce on that salmon and didn’t know that this was one of your recipes. I decided to rate it as well. Girl, you sure know what you’re doing in the kitchen. I made this before I realized it was associated with you and have also made this more than once. It’s lovely healthy and you feel good and seem to even look better after eating it. I just don’t have enough good things to say about everything I have made from your site. Love you. Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Whitney, you’re so nice! Thank you for the awesome review! 🙂 Reply

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