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.
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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 :).
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
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.
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
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
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
- Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
- 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.
Notes
Nutrition Per Serving
Credits: Recipe inspired by my classic Cucumber tomato salad and this avocado tomato salad from Deborah of Taste & Tell.
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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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I love your tomato, cucumber, avocado salad. But I’ve run out of cilantro and parsley, but have lots of fresh dill. Can I substitute dill for the cilantro and still have it come out as delicious?
Hi Linda! That would be fine! I hope you love it!
This is such an amazing salad! Very simple to make. I was quite surprised at how the avocado with cucumber combined would taste but I must say they meshed well and were very tasty and delicious!
Thank you for sharing. So glad you’re loving it!
I love this salad. Any ideas for storing it? I want to take it for lunch, however would need to be made the night before.
Hi Amy! 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
Absolutely awesome recipe!! I make at least once a month. The whole family loves it.
We love this salad so much! I make it at least once a month & more so with fresh veggies in the summer! Thank you for a wonderful recipe!
You’re very welcome.
Absolutely terrific recipe!! I’ve made this at least 10 times. It never gets boring! I do sub the dill for the cilantro just because we’re not big fans of it. I also cheat and add a bit of minced garlic, yum!! Thank you for a perfect recipe!
That’s just awesome! Thank you for sharing your wonderful review, Stephanie!
I use your recipes quite often, always looking for your next recipe postings. Thank You.
Aww, that just makes my day to read. Thank you so much for making my day!
hello thanks for the recipe
id like to tweek the recipe as i dont like dill or cilantro can i use basil? and can i use one avocado and a celery? keep me posted thanks
I have not tested those combinations but feel free to experiment. Any fresh herb can work.
I would try with mint and or curly parsley if you don’t like the herbs suggested. These are commonly used in essentially the same type of salad in middle eastern cuisines. Hope this helps!
We made this salad while enjoying a month in La Cruz, Mexico. It was so easy to put together and really delicious. I’m adding to my recipe collection.
Wow! That sounds like an amazing vacation, Cathy! I bet this tasted so great with local produce!
Hi Natasha…we love this salad and make it often. Question for you…not a big fan of raw onion and wonder if you have an idea for a substitute? Thank you!
Hi Kathy, we prefer it with fresh onion, but chopped green onion would be the closest substitute if you were to try one.
If you don’t like raw onion then try a quick pickled red onion by slicing super thin and salting.. can add vinegar also! They are much less intense in onion flavor when the salt and or vinegar breaks them down a bit 🙂
Soaking raw onion in water takes out some of the bite and it doesn’t taste so raw and strong.
This is one of my all time favorites. I only add the lemon juice during assembly, then add Kalamata olives, balsamic vinegar, olive oil, salt & pepper to taste at the table.
Great to hear that this is one of your favorite recipes!
I have tried this recipe a couple times. That’s amazing. The only thing I change is adding more lemon juice
I’m so happy you enjoyed that. Thank you for sharing that with us, Neda!
I make that quite often, just last night as a matter of fact, I never add cilantro (wife request) and sometimes I’ll just use a vinegar oil dressing…but it’s always good no matter what!
Hi Doc John! I’m glad to hear that. Thank you!
I make a salad very similar, just no cucumber or cilantro. The dressing I use is a garlic house dressing sold at Aldi’s. We also have this for breakfast with home style potatoes and eggs.
Absolutely delicious! Can’t say enough about the freshness. This salad is a summer must. We will be making it often! Had it today for the first time with pita bread..YUMMY 🙂
Hi Patricia! That’s wonderful. So glad you found this recipe. Thank you for the feedback.
can (or should) this be made in advance and then chilled? And if so, how much time in advance?
Hi Ana! 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
Love this salad! I add a little bit of honey to balance the tartness of the lemon. My favorite way to eat this is to top it with seasoned chicken breast chunks.
Sounds delicious, Rose! Thank you for the feedback.
I have made a salad similar to this for years. Well, never again, this is so much better! The combo of veggies, especially the avocado, was amazing. Simple, fresh and delicious! Thanks, Natasha 🤩
That’s so great! It sounds like you have a new favorite, Maureen! Thank you for your lovely review!
We are going to be eating this all summer long, it is perfection! The only thing I did different was add a drizzle of a very good balsamic over it and wow! Thank you for a fantastic recipe once again!
You’re welcome, Shawna! So glad you loved the recipe. Thank you for sharing.