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 :).

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 265 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

  • Alexandra
    November 22, 2018

    This is a nice salad and nice photos and instructions. To add a little more flavor tho, i drizzled it in Brianna’s Strawberry Vinegrette. Turned out very yummy. Reply

  • Sharon Kelly
    November 21, 2018

    Hey Natasha,
    How long do I cook an 8.26 turkey and what temp? I’m using your recipe with the lemon and parsley.
    Thank you in advance for your help. Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Sharon. Both of my Turkey recipes have Lemon and Parsley. Are you Referring to this Thanksgiving Turkey Recipe? Or this Juicy Roast Turkey Recipe. I would follow the same recipe instructions and temperatures but adjust the time accordingly. An 8-pound turkey will take less time than a 12-pound turkey & cooking temps based on the USDA which now says the safe poultry temp is 165˚F but the deeper thigh parts really should be at 170˚ to be fully cooked through. Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey. Reply

  • Jennifer Rentas
    September 2, 2018

    Does the avocado brown? I am always afraid of that Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Jennifer spraying it with a bit of lime or lemon juice should save them from getting brown. Reply

  • Sharon
    August 30, 2018

    Well Natasha, I made this salad for my Sisters house warming, per the instructions I waited to add the salt and pepper, LOL I forgot to add it, when served, it was still a big help! Just thought I’d share. Reply

    • Natashas Kitchen
      August 30, 2018

      Hi Sharon! Thank you for sharing! I’m sorry you forgot to add that! but it sounds like you still enjoyed it. Reply

  • Georgia
    August 30, 2018

    What is a serving size for this recipe? Reply

    • Natasha
      August 30, 2018

      Hi Georgia, the serving size can be found at the top of the print-friendly recipe card (towards the bottom of the post). Reply

  • Jan
    August 30, 2018

    It has a lot of salt in it. Otherwise looks wonderful, can’t wait to try it. Reply

    • Natashas Kitchen
      August 30, 2018

      Hi Jan. Feel free to lessen the amount of salt initially and add more if needed! Enjoy! Reply

  • Salvandini
    August 30, 2018

    I’ve seen this link from a friend’s post on his wall.

    This is great! Simple and exquisite. My folks would definitely would love this. My mom keeps asking me any avocado recipes, I can add this to her list since she always make veggie salads every two (2) weeks.

    I can share this to my co-workers on the office, especially my boss. Reply

    • Natashas Kitchen
      August 30, 2018

      Hi Salvandini! I’m so happy you liked this enough to share with your family! Thank you so much for the great review! Reply

  • BigMacAttack
    August 23, 2018

    This salad was amazing!
    But instead of salt and pepper, I added boiled shrimp! Reply

    • Natashas Kitchen
      August 23, 2018

      That sounds fancy! Thank you for sharing that with us! Reply

  • Sharon
    August 22, 2018

    thank you! Reply

    • Natashas Kitchen
      August 22, 2018

      You’re welcome, Sharon! Reply

  • Sharon
    August 21, 2018

    OK love this salad, but now a need to make it for about thirty people can you please help with amounts for the ingredients.

    Thank you so much for your help! Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Sharon. This recipe calls for 4 servings as a side. So 8 times the amounts listed would be enough as a full side for all 30 people. 🙂 Reply

      • Sharon
        August 22, 2018

        Sorry to bother you again, but my math isn’t great, could you help me a little more with the amount of all ingredients please and thank you, I appreciate your time. Reply

        • Natasha
          August 22, 2018

          Hi Sharon! We have a handy tool for that so you don’t have to calculate. If you scroll down to the bottom of the recipe card and hover over the “4” next to Servings, you can adjust the recipe for how many servings you need and it will automatically display the amount of ingredients you need for that many servings. I hope that helps! Reply

  • Lily HMA
    August 19, 2018

    Merci pour cette très belle et pourtant simple salade. Reply

    • Natashas Kitchen
      August 19, 2018

      You’re so welcome, Lily! Reply

      • Lily HMA
        August 22, 2018

        Merci Reply

  • Patrice E. Carlson
    August 13, 2018

    I added fresh spinach. Reply

    • Natashas Kitchen
      August 13, 2018

      That sounds tasty! Thank you for the great review Patrice! Reply

  • Wendy A Kooi
    August 11, 2018

    Delish..Will for sure make this fresh garden Salad many times.. Our garden is full of all these veggies.. Thumbs up!!.. Reply

    • Natashas Kitchen
      August 11, 2018

      Thank you for the great review Wendy! Reply

  • Wendy A Kooi
    August 11, 2018

    Good Morning Natashia, Can I use Straight 8 cucumbers and cherry tomatoes.. All fresh from my Hubby”s garden.? sounds so good.. thanks Reply

    • Natashas Kitchen
      August 11, 2018

      Hi Wendy! I don’t see why not! We try to use vegetables from our garden when ever we can! Reply

  • Assad Boustani
    August 10, 2018

    When I made this I made everything but the avocado ahead and dressed and seasoned the salad, and then before serving added the avocado and tossed gently.

    I just noticed your recipe calls for tossing and dressing everything and withholding the seasoning to the end. I am wondering what you recommend doing it this way – something with the interaction of salt with tomato or avocado> Reply

    • Natashas Kitchen
      August 10, 2018

      Yes once you add the salt the veggies need almost no time to react it is best to keep that until the end to allow the vegetables to keep their shape a little better. Reply

  • Lowen Gartner
    August 10, 2018

    This was very good. Fresh and tangy – complimented the other dishes perfectly. I have a question. Why did you limit the oil to equal parts with the lemon juice rather than the conventional 3:1 ratio. This worked, but I want to learn the general principle for varying from that ratio.

    What would you think about adding some amchoor to this recipe?

    Thanks. Reply

    • Natashas Kitchen
      August 10, 2018

      Hi Lowen! Thank you for the great review! I honestly haven’t tried amchoor before with this recipe. If you happen to experiment please let me know how you like it 🙂 Reply

  • John Wiankowski
    August 6, 2018

    I live in Belize and great avocados are plentiful. I am anxious to try your avocado salad recipes. I have never seen an English cuke here, so a regular will have to do. Reply

    • Natashas Kitchen
      August 6, 2018

      A regular cucumber will work great also John! Reply

  • Celeste
    August 5, 2018

    Made this tonight for family dinner. Doubled the avocado, used 1/2 of the english cucumber and substituted campari tomatoes instead of roma. My whole family absolutely loved this recipe. Thank you SO much for adding another health salad to my arsenal Reply

    • Natashas Kitchen
      August 5, 2018

      I’m so happy you found a heathy favorite! Thanks for the great review, Celeste! Reply

  • Karen S
    July 26, 2018

    Loved this! Didn’t have cilantro but used dill instead. Will be one of my standby recipes! So good! Reply

    • Natashas Kitchen
      July 26, 2018

      I’m so happy you found a favorite Karen! Reply

  • Laurie
    July 25, 2018

    This is delicious! Thank-you for posting it. It makes a refreshing accompaniment for seafood. We had it with salmon spread sandwiches. Reply

    • Natashas Kitchen
      July 25, 2018

      That sounds so good! Thank you for sharing that with us! Reply

  • Virginia Ballard
    July 24, 2018

    My new favorite salad. I could eat it everyday!!!! Reply

    • Natashas Kitchen
      July 24, 2018

      Me too! Isn’t it so great and refreshing! Reply

  • Linda Orth
    July 22, 2018

    Hi, Why is the avocado, tomatoes, onion, celantro, cucumber salad so high on the sodium? I have high B.P. and I stay on the low side of sodium. Or is that for the whole dish? Thank you Reply

    • Natasha
      July 22, 2018

      Hi Linda, the sodium comes from the teaspoon of sea salt. The nutrition label is per serving and there are 4 servings in the recipe. I would suggest adding less salt based on the allowed amount in your diet. Reply

      • Leta Sparks
        August 18, 2018

        Hi, I wondered why such a HIGH Carb count??? I have Diabetes (still learning). I thought just veggies and o and L, would be less carbs. Thank You!!! Reply

        • Natasha
          August 19, 2018

          Hi Leta, I apologize I thought I had replied to your comment earlier but it did not process for some reason. The carb count comes primarily from the natural carbs in avocado and tomatoes. Avocado has 12 gr carbs for 1 cup avocados and 1 cup tomatoes has 6 grams of carbs I believe. Reply

  • Lori
    July 19, 2018

    What could I replace the cilantro with ? To me cilantro tastes like soap Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Lori! You can substitute the cilantro with 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

  • Eleanor Clifford
    July 18, 2018

    I made this salad for the first time. Loved it! I usually don’t care for Cilantro, but in this salad it is fabulous!!! All the flavours blend together to make it perfect. I halved the recipe- worked out great. Thanks soo much. I shall recommend it.
    (Great to take to a potluck dinner.) I give it a 10! Reply

    • Natashas Kitchen
      July 18, 2018

      I’m so happy you enjoyed that, Eleanor. Thank you for sharing that with us! Reply

  • Shelley Helmich
    July 18, 2018

    This was delicious! Reply

    • Natashas Kitchen
      July 18, 2018

      So happy you like that, Shelley! Reply

  • Stan
    July 17, 2018

    Came across this recipe from your YouTube video. I will definitely be making this as soon as this weekend. Thank you so much. Reply

    • Natashas Kitchen
      July 17, 2018

      I’m so happy you discovered our blog, Stan. Welcome! 🙂 Reply

  • Louis
    July 4, 2018

    I am looking for ways to use up my cucumbers and tomatoes and this salad sounds perfect. Although I will have to start canning them since I have so many in our garden. Reply

    • Natashas Kitchen
      July 4, 2018

      Hi Louis! Canning them is a great idea! We have some great canning recipes hereReply

  • ScarletRose32625
    July 4, 2018

    This is delicious. I’ve made it as said. I’ve also made it the same way, except I diced everything up smaller and served it with tortilla chips as a dip. It worked really well, and was again delicious. I also think I want to try it with lime juice instead of lemon. Reply

    • Natashas Kitchen
      July 4, 2018

      What a great idea! Thank you for sharing that with us! Reply

  • Natascia
    July 3, 2018

    This is my go to salad, I love it! Everyone I’ve made it for loves it, I just add kalamata olivesz Reply

    • Natashas Kitchen
      July 3, 2018

      Thank you for the wonderful review! Reply

  • Mary O Taylor
    July 1, 2018

    What can I use for a little flavor if I don’t like cilantro nor dill? Reply

    • Natashas Kitchen
      July 2, 2018

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

  • Angelina McNeil
    June 30, 2018

    does it matter if you use a regular cucumber and a large tomato? Reply

    • Natasha
      June 30, 2018

      Hi Angelina, yes that will work great. If it is a waxy coated cucumber, you would want to peel the skin before using in this salad. Reply

  • lyle r Lindeman
    June 30, 2018

    I was wondering where the 5 grams of sugar come from. Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Lyle, Vegetables have natural sugars. Avocados usually have 1 gram of of sugar. Tomatoes have about 4 grams of sugar per. and so on. Hope this helps! Reply

  • Nancy
    June 30, 2018

    How do you prevent the avocado from turning color?

    Would love to make this for a Birthday BBQ tonight Reply

    • Natashas Kitchen
      June 30, 2018

      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

    • Paul
      July 19, 2018

      When I make guacamole with avocados I throw the pits into the salad with it. I feel it helps maintain the green color longer. Reply

  • Bill
    June 28, 2018

    The fact that I had to scroll down about 3 pages to leave a comment says something about this recipe. I just want to add that this has also become a summer staple in our house. It is a marvellous salad. Thanks very much Reply

    • Natashas Kitchen
      June 28, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Faith C
    June 26, 2018

    I made this salad for Memorial Day and it was a big hit with my family. My adult daughter kept raving about the flavor (even though she is not a fan of raw onions) and she kept coming back for more. This will definitely be on the menu again.

    I just stumbled upon a video one day and I was hooked. Thank you for all the wonderful recipes that you provide!

    Faith Reply

    • Natashas Kitchen
      June 26, 2018

      You’re welcome! I’m so happy you all enjoyed it. That is the best when kids love what we moms make, especially salads! Reply

  • Barb Miller
    June 25, 2018

    I see you provide nutrition info per serving. How many servings is this recipe supposed to make? Reply

    • Natasha
      June 25, 2018

      Hi Barb, we always include the total number of servings at the top of the print friendly recipe card. The print-friendly recipe card is located towards the bottom of the post. This salad is 4 servings. Reply

      • Kim Royle
        September 8, 2018

        But how big is a serving? Reply

        • Natashas Kitchen
          September 8, 2018

          Hi Kim. I divided the salad into 4 servings – I never measured it exactly but I would guess each serving is about 1 1/2 cups Reply

  • Dana
    June 24, 2018

    This was truly delicious. There really should be a warning sign on it. I ate 2 bowls until I was so stuffed I couldn’t move. This will be a regular in my kitchen. Reply

    • Natashas Kitchen
      June 25, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Brian
    June 23, 2018

    Made this tonight with my first cucumber of the season! Awesome recipe, thanks for sharing. Reply

    • Natashas Kitchen
      June 23, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us, Brian! Reply

  • Lisa
    June 18, 2018

    Not a fan of tomatoes, so I made this with sweet red bell peppers and dill – and even my finicky family members polished it off! A splash of white wine or red wine vinegar is nice, too. Reply

    • Natashas Kitchen
      June 18, 2018

      I’m so glad you all enjoyed it, Lisa. Reply

  • kara
    June 18, 2018

    Hi Natasha. I love love love you. You are an amazing cook. But so am I ;). My grand grandparents were polish so might be in the genes. I had a question regarding this salad. Instead of the lemon/olive oil combo as dressing. Any other suggestions? My bf. is not crazy about lemon zest or lemon on top. And ranch doesn’t work for him either so. It is tricky. Let me know thanks. Kara 🙂 Reply

    • Natasha
      June 18, 2018

      Hi Kara, you might try using your favorite Italian salad dressing instead. Reply

    • Karl H.
      October 30, 2018

      Kara – we use Ume Plum vinegar (from health food store). It has sea salt in it. When combined with EVOO I think it’s comparable w a good Caesar dressing [w/o all the cheese and anchovies 🙂 ] I subbed once when we were out of lemons and it turned out great. Reply

  • nancy saffer
    June 17, 2018

    I recently had an acute pancreatitis, is this something I could eat, suppose to be on a low/fat free diet now? Reply

    • Natasha
      June 18, 2018

      Hi Nancy, I’m not sure if avocado is a safe fat with pancreatitis. Avocado and the oil both have fat, but the avocado is a good kind of fat, but you would probably want to still consume smaller amounts of it post pancreatitis (I would recommend running it by your MD office – most MD’s have a nurse available on call who can answer questions like that). I’m just not sure how strict the diet needs to be. Reply

  • 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

          • Anne-Marie Dorman
            August 12, 2018

            Hi Natasha, I love this salad recipe combo, I like to add a wee bit diced celery, if I have it. I use a dressing of 3 tbsp Greek yogurt to 1 tbsp mayo
            ( I’m not a fan of mayo, so this amount was enough 4 me )
            1 tsp Dijon & 1tbsp Lemon juice..

          • Natasha
            August 12, 2018

            Thank you so much for sharing!! 🙂 I’m so glad you love the cucumber tomato avocado salad 🙂

  • 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

      • Kathy Grant
        August 13, 2018

        Thanks for the info. Now I know why my salad was mushy. Reply

        • Natashas Kitchen
          August 13, 2018

          You’re welcome Kathy! 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

      • Margo Haynes
        July 19, 2018

        It also helps to have your plastic wrap actually touching the top of the salad or whatever else you are saving. 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

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