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?
I have made this three times and served it to family and friends. Everyone loved it!
That’s so great! It sounds like you have a new favorite!
Have just made (and eaten) this amazing salad with tomatoes grown from seed on my patio. This is an amazing combination of textures and flavours. Destined to becone a firm favourite. Thank you 😊
I’m so happy to hear that, Catherine! Thank you for sharing your great review!
From Manila, Philippines!
Since, avocadoes are in season now in this part of the world, I tried this amazing recipe!! I replaced cucumber with zucchini though and left out the cilantro cos I ain’t a fan. But still came out refreshing and delicious!
I’m so happy you enjoyed that!
From Manila, Philippines!
Since, avocadoes are in season now in this part of the world, I tried this amazing recipe!! I replaced cucumber with zucchini though and left out the cilantro cos I ain’t a fan. But still came out refreshing and delicious!
That’s so great Vee! Thank you for sharing that!
How far ahead can you make this salad for an event?
Hi Dana, 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
I love this salad! I make it several times a week although I must admit, I omit the olive oil (nothing against it, I use it often as well) and add extra lemon juice. So delicious!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Very tasty! My avocadoes were still green so I replaced them with 8 hard-boiled eggs. It tastes exactly the same but it’s no longer vegan, according to my vegan friend.
I’m so glad you enjoyed that!
This was delicious ! Very light and easy , made for part of a girls luncheon and it was perfect ! Thanks for sharing !!!
I’m so glad you all enjoyed that, Char! Thank you for that awesome feedback!
Hello, this one turned out soggy, even though I tried to leach the moisture out of the cucumbers (with sugar, to offset the lemon juice). I tried your other recipe for chicken avocado salad, though, and that one turned out greeeeat. Thanks
Hi John, I have had a salad that was on the softer side when the avocados were over-ripe. Could that have been the case? Also, it’s best to add salt to this (because of the cucumbers and tomatoes) just before serving to prevent it from getting overly juicy. I hope that helps!
I substitute Balsamic Vinigar for the lemon, oil, cilantro mixture. Delicious.
That sounds delicious! Thank you for sharing that!
How far in advance can you make this?
Hi MaryAnn, 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.
Thank you for this quick and easy salad. Since I live alone, I use it as a main dish or as a side beside something else, like chicken or meat.
I bet it would be even better with garden tomatoes, but I can’t have a garden where I live.
I’m so happy you enjoyed that. Thank you for sharing that with us!
How many servings in this recipe?
Hi Lean, this recipe makes 4 as a side. If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “4” highlighted in red and slide it to how many sevings you would like to make. I hope that helps!
Thank you so much for posting this recipe. I make this every week as a side salad. My husband and I both love it.
That’s so great! It sounds like you have a new favorite!
Cilantro tastes like soap to me, so I switched this up by substituting the cilantro with basil, and dressing with a good balsamic rather than lemon, olive oil, salt, pepper, a crushed garlic clove and a teaspoon of lime juice. It was fabulous!
That’s so great Denise! I’m so happy you enjoyed that with those substitutions!
So delicious! I used dill instead of cilantro because that’s what I had on hand. I suggest a little less salt otherwise perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
How much dill did you use?? Was it fresh dill??
I’d also like to know how much dill to substitute, please! Fresh or dried?
I will have to try this with the basil that you suggested. I have plenty of it in a pot on my patio. Sounds yummy!
use the stems when chopping the cilantro – no soapy taste!
This has to be one of the most refreshing salads I’ve tasted in a long time! I use it as my go to side dish to bring to BBQs. We’ve also used it as a topping for burgers. Delicious!! ❤️
That’s just awesome!! Thank you for sharing your wonderful review, Victoria!
Thanks for the suggestion to replace the cilantro. I can taste a micro amount of it and it sends me looking for a place to spit it out. It amazes me that so many professional cooks ignore the fact that a large portion of the world hates the stuff.
You’re so welcome! I’m so happy that was helpful!
One of the best salads ever. I have made this several times and it is always a hit. I am not a fan of cilantro so I have to leave it out. Very allergic and I have to screen my food for cilantro everywhere I go. Very frustrating.
I’m so happy you enjoyed this recipe, Diane! Several of our readers have mentioned great results using dill as a substitute.
Yum, that sounds awesome. I’m thinking a healthy sprinkle of salsa verde hot sauce would be good on this.
That’s a great idea! Thank you for that suggestion Elizabeth!
I have made this salad a number of times.I usually have to double it.Everybody loves it.I use dill weed instead of cilantro,too many at parties do not like cilantro.
I’m so happy to hear that! Sounds like you have a new favorite! Thank you for sharing that with me!
I like to try this recipe and it is delicious and tasty
That’s so great! Thank you for sharing that with me!
I don’t like cilantro but I love fresh basil so when mine has grown, I will add it. But made it with the rest of the ingredients and I love it!
I’m so happy you enjoyed that Heather!