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.
♥ FAVORITE THINGS ♥
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*Reversible Cutting Board by John Boos 24 x 18 x 1.5-Inch, Walnut
* These OXO fruit scoops are great for kiwi, mango & avocado
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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?
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….
You’re welcome Sherry! I’m glad you both love the recipe and that dinner combo, spot on! Thanks for sharing your great review!
My husband hates oil and anything as a dressing. Can I still use the lemon but use a vinegret instead?
Hi Janet, I do think a vinaigrette would work well over this salad. I hope you both love it!
How do you keep the avocado from turning brown?
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.
It also helps to have your plastic wrap actually touching the top of the salad or whatever else you are saving.
How long would it last in the Fridge?
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.
It is very tasty ! You should try it
I’m glad you like it Hailey! Thanks for sharing!
What are the best tomatoes to use and how do I know I am selecting the best ones (coloring, firmness)? I have not made the salad, yet, but I will definitely try this it looks tasty and beautiful.
Hi Lisa, we used ripe tomatoes on the vine. We have a photo in the recipe thread for reference.
I really love this recipe. Unfortunately, it doesnt say the Amount per serving in the nutrition contents. Thank you.
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!
omgee.. dont worry about the nutrition on something so good? anything cocked full of veggies is GRRReat!
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❤️
I’m happy to hear how much everyone enjoys the recipe Eveline. Thanks for spreading the love and sharing your wonderful review!
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.
I’m glad to hear how much you’re enjoying the recipes Emelie! Thanks for following and sharing your great review!
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!
I’m glad you enjoy the recipe Sandra! Thanks for sharing your great review with other readers!
I need to try this!
It’s super popular for good reason! I hope you try it!
Madame Monsieur
Moi j’aimerai bien recevoir vos resettes en francais c’es possible svp j’ai 68 ans bietot et nul en langues
Hi Rita, unfortunately I wouldn’t be able to translate into French. The best I could suggest is using the google translate tool.
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
This was delicious! Healthy AND flavorful! I’ll be making it again!
I’m glad you like it Leslie! Thanks for sharing!
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
Love it. Thank you.
My pleasure Eleni! Glad you enjoy it! 🙂
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!
Awesome, I’m happy to hear how much you love the recipe. Thanks for following and sharing your review!
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.
Great suggestion Marilyn! I’m glad to hear you both enjoy the recipe. Thanks for sharing your great review with other readers!
je garde , merci j’adore à tester bisous
I hope you love the recipe! 🙂
I love this Avocdo Salad
I’m happy to hear that Kaythi!
My guests and I enjoyed this salad as part of a luncheon. Thanks for the recipe.
You’re welcome Donna! I’m glad to hear everyone enjoys the recipe. Thanks for sharing!
All the recipes tried so far were gr8. Natasha deserves all the Appreciations that I have received by trying her recipes.
I’m so glad to hear that Sam! Thanks for following and sharing your encouraging comments!
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.
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.
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!
Hi Heather, the nutrition label is based on 4 servings so the label is for each serving or 1/4 of the salad.