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 Thank you for your recipes I Love them all. But this Salad is the very Best I Loved it. I almost ate the whole Salad. The picky eaters in my household was told if you don’t like it my feelings are not hurt. I LOVE LOVE LOVE this SALAD. Thank You! Thumbs Up!
That is the best when kids love what we moms make. That’s so great, Maggie!
love love love this salad. So refreshing, fresh, & crreamy too with my favorite food avocado. Love all your recipes. You are very talented- great food & great presentation & love that you are so down to earth & have such an upbeat personality. Much deserved success!
That is exactly why I love it! So fresh and colorful! I’m happy to hear you’re enjoying my recipes, Shannon! Thank you so much for sharing that with me.
Delicious, easy, and fast! Used some extra avocado and cilantro & it was a big hit. Saving this recipe to make it many more times. Thank you!
Yay, that is fantastic! Thank you for your great comments and feedback, Rose.
Natasha, can I use avocado oil instead of olive oil in this recipe?
Hi Natasha, I think avocado oil would work but keep in mind avocado oil is pretty flavorless. In contrast, extra virgin olive oil will provide another layer of good flavor to the salad :).
Thanks, Natasha. What brand of evoo do you use?
Hi, we use the Italian Extra Virgin Olive oil from Costco (Kirkland brand), not the organic one but the Italian one.
Love love this tomato cucumber cilantro avocado salad and dressing! Wonderful and fresh tasting.
I’m so glad you enjoyed it!
I’m watching my carb intake, what is the portion size for 17 carbs?
The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
I think that isn’t net cabs. I think it is better than that
This is BOMB! I’m counting calories. What would the serving size be?
Hi Amy, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” In this case, this recipe serves 4. So it will be one-fourth of the recipe. I hope that helps!
This was delish and very healthy. I just added less cilantro cos I’m not a fan but I don’t mind it. As far as the mention of it not being healthy because of the salt- its untrue. If you use pink Himalayan salt , it’s very healthy. Everyone needs salt but the white stuff is bad. I love all of your recipes!
Thank you so much for sharing that with me.
I am looking for a salad to have along side my taco bar for Cinco de Mayo. Having about 40 people. Could I toss this with romaine lettuce to make it go further?
Hi Amy, yes that would work to add some romaine lettuce like we did in our Cobb Salad.
I am watching my sodium intake. Is it so high because the salt? I was going to leave the salt out completely and maybe add some other seasoning like garlic and maybe some cayenne. Thanks
Hi Lisa, 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.
Can’t wait to make this
I can’t wait either! I hope you love it!
Can you make this salad on a Sunday night and serve it on Monday for lunch without the avocados turning brown.
Hi Gary, Mine was always eaten before that but I’ve had readers say that it was even better the next day so it could possibly last until the next days.
So good! I added less salt (about a 1/4 tsp probably) and fresh cracked pepper. Also left out cilantro as I am not a fan.
This was so good! The veggies flavors can shine through but the light dressing adds that extra something. This is going in our regular rotation!
That’s great! Thank you for sharing your good experience with us, Jennifer. Glad you enjoyed this recipe!
Hi Natasha , We love this salad. I put the avocado in right before serving . I also use black olives in it. So so good.
I’m so glad you enjoyed it!
Just made this as a side to a BBQ for some family that came in from out of town and it was a huge hit! It was the perfect dish for one of the warmer days in the last couple months. You never fail to impress Natasha. Thank you!
Hi Aaron, you’re very welcome! I’m so glad that this recipe was a hit, thank you so much for sharing that with us!
Hi Natasha!
This looks great, cant wait to try it. However, how will it keep for the next day as a leftover?
Hi Alexandra, 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
Hi Natasha. I have a heart condition which I have to watch my sodium content but I absolutely love salads. I know you use salt and pepper at the end but I am wondering is there another seasoning you might suggest to go with this? It looks so yummy.
Hi Brenda, I can’t say that it will be the same without salt since it does enhance the flavors. YOu can try adding less or substituting it with garlic or maybe lemon juice
Can try salt free mrs. Dash seasoning.
I made this for our lunch this afternoon, and it was so tasty. Nice and light and refreshing 🙂
Hi Vicky, thank you for your nice comments and good review. I’m glad you enjoyed this recipe!
I do not like lemon can I use something else.
Hi Linda, you may also use lime or orange juice if you prefer that or use half as much white vinegar or white wine.
I just made this delicious salad for my lunch. Another great recipe thanks Natasha. Christine from Canada
You’re welcome, Christine. Thanks for giving this recipe a good feedback!
HI Joan Caruso I see you use a lot of salt I am on a salt-free Is there anything I can do to ad something else
Hi Joan, feel free to substitute it with something else like maybe mint, rosemary or nutmeg? You can also use more lemon juice for added taste.
Thank you, This salad is the best, I have been impressing numerous guests with this salad. All demand i give them the recipe. I do all the cooking at home. My wife requests this salad every week now.
That’s so great! It sounds like you have a new favorite!
i usually do a very similar recipe for an Indian Salad, so I didn’t want to use Coriander(Cilantro).
Had curly parsley, added that instead, lovely recipe thanks
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe.