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?
Good Morning Natashia, Can I use Straight 8 cucumbers and cherry tomatoes.. All fresh from my Hubby”s garden.? sounds so good.. thanks
Hi Wendy! I don’t see why not! We try to use vegetables from our garden when ever we can!
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>
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.
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.
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 🙂
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.
A regular cucumber will work great also John!
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
I’m so happy you found a heathy favorite! Thanks for the great review, Celeste!
Loved this! Didn’t have cilantro but used dill instead. Will be one of my standby recipes! So good!
I’m so happy you found a favorite Karen!
This is delicious! Thank-you for posting it. It makes a refreshing accompaniment for seafood. We had it with salmon spread sandwiches.
That sounds so good! Thank you for sharing that with us!
My new favorite salad. I could eat it everyday!!!!
Me too! Isn’t it so great and refreshing!
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
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.
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!!!
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.
What could I replace the cilantro with ? To me cilantro tastes like soap
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.
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!
I’m so happy you enjoyed that, Eleanor. Thank you for sharing that with us!
This was delicious!
So happy you like that, Shelley!
Came across this recipe from your YouTube video. I will definitely be making this as soon as this weekend. Thank you so much.
I’m so happy you discovered our blog, Stan. Welcome! 🙂
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.
Hi Louis! Canning them is a great idea! We have some great canning recipes here!
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.
What a great idea! Thank you for sharing that with us!
This is my go to salad, I love it! Everyone I’ve made it for loves it, I just add kalamata olivesz
Thank you for the wonderful review!
What can I use for a little flavor if I don’t like cilantro nor dill?
Hi Mary, You might try some very finely chopped parsley and just add it to taste.
does it matter if you use a regular cucumber and a large tomato?
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.
I was wondering where the 5 grams of sugar come from.
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!
How do you prevent the avocado from turning color?
Would love to make this for a Birthday BBQ tonight
I would add lemon juice and oil to preserve the avocado and keep it from turning brown, but add the salt just before serving.
When I make guacamole with avocados I throw the pits into the salad with it. I feel it helps maintain the green color longer.