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.
This post may contain affiliate links. Read my disclosure policy.
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 ♥
Shown in this post and things we use in allrecipes (Amazon affiliate links):
*We sure enjoy our Wusthof knife block set. Great knives are essential.
*Reversible Cutting Board by John Boos 24 x 18 x 1.5-Inch, Walnut
* These OXO fruit scoops are great for kiwi, mango & avocado
Visit our Shop to see all the tools we use and love.
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 make this all the time or similar salads. I love meal salads. It’s all in the dressing! Wish my camera was a good as yours. This looks mouthwatering. I will have to go out and get all these ingredients again as now I’m craving!!!! (again). 🙂
That’s true, the dressing really enhances flavor of the salad :). Do you put anything unique into your salad?
Great with organic chipolte ranch dressing.
Where do you get that dressing? What brand is it?
Just made the cucumber avocado salad, delicious! Light & fresh, will definitely make it again – I made it w/out changes for the first time, next time I will add feta. Happy I found this recipe. Thanks
Thank you for the great review Mona and you are welcome :).
Hmmm, Wonder if hard boiled egg would be good in this too?
I would place diced or sliced boiled egg on the salad once it is plated, let me know if you will give it a try :).
Looks delush..gonna try….
I would love to hear your feedback :).
This is a nice website to get ideas for different types of salads.
Thank you Diana, I hope that you’ll find many new favorites :).
I’ve made a similar salad that we also love. It’s nearly the same, but without the tomatoes and cucumbers (he won’t eat cucumbers!, roughly chopped cilantro and with lime juice instead of lemon juice. Also delicious! Served with a NY Steak seasoned with salt, pepper and smoked paprika. I took the recipe from Sunset Magazine.
Thank you for sharing your version Jane, I’ll have to try it with lime juice, sounds delicious :).
Yummmyyyy. Love it, minus the black pepper. My husband and I can also eat this entire batch in one sitting :-)) Thanks for sharing.
Rossy, thank you for the great review and you are welcome :).
Thanks for sharing your recipe. I made it today & added cubed mangoes for a little sweetness and color! It was delicious!
This salad looks delicious. Was wondering what is the calorie count, carbs, protein, sugars? Thanks
Hi Bev! I don’t usually put up calorie counts, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool.
I’m looking forward to making this delicious summer salad. Please keep them coming!
Thanks Emma! 🙂
Looks so good and company is coming , these will be served .
I hope you and all your visitors absolutely love it! 🙂
Why not use parsley in place of cilantro like we used to. I have an old Mexican cookbook and cilantro is not used in it at all. The recipe sounds delish!
Parsley or even dill would be good substitutes. I just like the flavor of cilantro better here.
Its beautiful, this will be great for the 4th of July. I’m going to make this.
Thanks
Vee
Have an awesome 4th of July!
Thank you for sharing your recipe. I’m definitely going to make this recipe for the 4th of July
Welcome to the site Shelley and this would be a great dish for the 4th of July :D.
Can’t wait to try this! The picture of the finished salad made me want to dive into it!
Cindy, that makes two of us :D. I’m so excited about fresh garden veggies.
Added old bay seasoned shrimp..awesome dinner
Rachel, that sounds amazing :). I will have to try it with shrimp.
We love this salad. I actually made a variation, but similar. Forgot the lemon and pepper but used olive oil and balsamic vinegar instead, and then added in some black beans. Mine didn’t look as pretty as your though.
Welcome to the site Terri and thank you for sharing your version of the salad :).
I also saw it on a Facebook post by Rebecca-ABC13. Making my grocery list…. 🙂
Thank yo so much for sharing that! It really went viral after she shared it! 🙂
These look wonderful! I will be adding to list of “food advenures for 2015”. Thank you!
I’m honored that my recipe is on your list 🙂
Where can I find the nutritional value for some of your meals? This one for example?
HI Tony! I don’t usually put up calorie counts, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool.