Cucumber Tomato Avocado Salad
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.
Recipe Notes
*Note: if you aren't keen on cilantro, fresh dill is a good substitute
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Well Natasha, I made this salad for my Sisters house warming, per the instructions I waited to add the salt and pepper, LOL I forgot to add it, when served, it was still a big help! Just thought I’d share.
Hi Sharon! Thank you for sharing! I’m sorry you forgot to add that! but it sounds like you still enjoyed it.
What is a serving size for this recipe?
Hi Georgia, the serving size can be found at the top of the print-friendly recipe card (towards the bottom of the post).
It has a lot of salt in it. Otherwise looks wonderful, can’t wait to try it.
Hi Jan. Feel free to lessen the amount of salt initially and add more if needed! Enjoy!
I’ve seen this link from a friend’s post on his wall.
This is great! Simple and exquisite. My folks would definitely would love this. My mom keeps asking me any avocado recipes, I can add this to her list since she always make veggie salads every two (2) weeks.
I can share this to my co-workers on the office, especially my boss.
Hi Salvandini! I’m so happy you liked this enough to share with your family! Thank you so much for the great review!
This salad was amazing!
But instead of salt and pepper, I added boiled shrimp!
That sounds fancy! Thank you for sharing that with us!
Adding boiled shrimp is a great addition to this recipe. Great idea!
thank you!
You’re welcome, Sharon!
OK love this salad, but now a need to make it for about thirty people can you please help with amounts for the ingredients.
Thank you so much for your help!
Hi Sharon. This recipe calls for 4 servings as a side. So 8 times the amounts listed would be enough as a full side for all 30 people. 🙂
Sorry to bother you again, but my math isn’t great, could you help me a little more with the amount of all ingredients please and thank you, I appreciate your time.
Hi Sharon! We have a handy tool for that so you don’t have to calculate. If you scroll down to the bottom of the recipe card and hover over the “4” next to Servings, you can adjust the recipe for how many servings you need and it will automatically display the amount of ingredients you need for that many servings. I hope that helps!
For ease of serving a crowd could you add the salt to the dressing and pour on all at once?
Hi Barbara, yes absolutely! That would work great and I hope you love the cucumber tomato avocado salad recipe!
Merci pour cette très belle et pourtant simple salade.
You’re so welcome, Lily!
Merci
I added fresh spinach.
That sounds tasty! Thank you for the great review Patrice!
Delish..Will for sure make this fresh garden Salad many times.. Our garden is full of all these veggies.. Thumbs up!!..
Thank you for the great review Wendy!
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.
The fact that I had to scroll down about 3 pages to leave a comment says something about this recipe. I just want to add that this has also become a summer staple in our house. It is a marvellous salad. Thanks very much
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made this salad for Memorial Day and it was a big hit with my family. My adult daughter kept raving about the flavor (even though she is not a fan of raw onions) and she kept coming back for more. This will definitely be on the menu again.
I just stumbled upon a video one day and I was hooked. Thank you for all the wonderful recipes that you provide!
Faith
You’re welcome! I’m so happy you all enjoyed it. That is the best when kids love what we moms make, especially salads!
I see you provide nutrition info per serving. How many servings is this recipe supposed to make?
Hi Barb, we always include the total number of servings at the top of the print friendly recipe card. The print-friendly recipe card is located towards the bottom of the post. This salad is 4 servings.
But how big is a serving?
Hi Kim. I divided the salad into 4 servings – I never measured it exactly but I would guess each serving is about 1 1/2 cups
This was truly delicious. There really should be a warning sign on it. I ate 2 bowls until I was so stuffed I couldn’t move. This will be a regular in my kitchen.
That’s so great! It sounds like you have a new favorite!
Made this tonight with my first cucumber of the season! Awesome recipe, thanks for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Brian!
Not a fan of tomatoes, so I made this with sweet red bell peppers and dill – and even my finicky family members polished it off! A splash of white wine or red wine vinegar is nice, too.
I’m so glad you all enjoyed it, Lisa.
Hi Natasha. I love love love you. You are an amazing cook. But so am I ;). My grand grandparents were polish so might be in the genes. I had a question regarding this salad. Instead of the lemon/olive oil combo as dressing. Any other suggestions? My bf. is not crazy about lemon zest or lemon on top. And ranch doesn’t work for him either so. It is tricky. Let me know thanks. Kara 🙂
Hi Kara, you might try using your favorite Italian salad dressing instead.
Kara – we use Ume Plum vinegar (from health food store). It has sea salt in it. When combined with EVOO I think it’s comparable w a good Caesar dressing [w/o all the cheese and anchovies 🙂 ] I subbed once when we were out of lemons and it turned out great.
I recently had an acute pancreatitis, is this something I could eat, suppose to be on a low/fat free diet now?
Hi Nancy, I’m not sure if avocado is a safe fat with pancreatitis. Avocado and the oil both have fat, but the avocado is a good kind of fat, but you would probably want to still consume smaller amounts of it post pancreatitis (I would recommend running it by your MD office – most MD’s have a nurse available on call who can answer questions like that). I’m just not sure how strict the diet needs to be.
Love everything except cilantro; I think l’ll make it with parsley.
This looks absolutely delicious. Just for reference, how many servings? I’m assuming maybe two, maybe four? Anyway I’m supposed to start eating low iron content food and this would be absolutely perfect. I could easily add some type of fish and it would be even more delicious .
This Salas serves 4 people as a side dish.:)
Call it the CAT salad. Cucumber, Avocado, Tomato Salad
That’s so clever!
Very good, but for me I would cut the lemon in half next time. I was expecting a very fresh, spring/summer taste and mine came out more lemon then anything. But, I could have had just a really sour lemon.
I’m so glad you enjoyed it, Sam!
HI. What ate the numbers let serving or is this for the whole salad? I’m hoping it’s for the whole salad!!! Can’t wait to try! Thank you!
Hi Sherri, I’m assuming you’re asking about the calories per serving? We have a nutritional Facts label attached to the printer friendly version, just scroll down towards the bottom of the recipe. Hope this helps! The recipe itself calls for 4 (side) servings.
How could you store this?
Hi Britney, once the salad is salted, it will last about 5-6 hours covered and refrigerated. If serving later or storing overnight, 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’ve been looking for a Recipe and now I have Found One!! Thank you So Much 😊 👍👍!!
That’s just awesome, Beverly! You’re welcome!
Hi there. This looks wonderful except that I am allergic to raw onion. Any suggestions for a substitute?
Hi Wendy, does your allergy extend to green onion? Many of our users used green onions (scallions) instead with great results. Some of our readers have made this without the onions as well and they enjoyed it. Hope this helps!
I have sweet onions and parsley on hand. Do you think those would work in place of the red onion and cilantro? Thanks!
It will alter the taste slightly but should still work, let us know how your changes work out. 🙂
What does the sodium come from in this salad?
HI Carol, it comes from the 1 tsp sea salt divided by 4 servings.
Phenomenal! Made it for Memorial Day cookout! Bravo!
I’m happy to hear the recipe was an absolute hit! Thanks for sharing your excellent review Laurie!
What dressing would you recommend for those in an oil free diet?
Hi LC, you might experiment using a fat free Italian dressing but it wouldn’t quite have the same flavor profile.
If someone else has any other ideas, please let us know and thanks in advance!
Hi Natasha, I love this salad recipe combo, I like to add a wee bit diced celery, if I have it. I use a dressing of 3 tbsp Greek yogurt to 1 tbsp mayo
( I’m not a fan of mayo, so this amount was enough 4 me )
1 tsp Dijon & 1tbsp Lemon juice..
Thank you so much for sharing!! 🙂 I’m so glad you love the cucumber tomato avocado salad 🙂
First of all I am a fan of all your recipes. Do you like Greek food? Forget about cilantro and lemon use oregano, olive oil and vinegar and throw in a bunch of chunks of feta cheese. Heaven! ☺️
Hello Maria, I do enjoy Greek food! I will definitely try your suggestion, sounds yummy! 🙂
Yummy 😋
I’m glad we agree Lydia! 🙂
My mouth is watering. This will be my dinner tomorrow. Along with Italian bread.
You’ll love this salad 😀. Thank you for trying our recipes.
This salad is DELICIOUS, tried it last weekend i also added feta cheese, loved it.
I’m glad you love the recipe! Thanks for sharing!
I just came across this…I’m going to attempt to make it as a deconstructed salad and layer it in Mason jars to take for lunch this week. I can get frozen avocado 1/2’s @ my butcher. I’ll cut them into quarters and put them in a zippy in the frig @ work to add as I open them. This looks great!
I”m so intrigued with frozen avocados! I’ve never tried freezing them. Do they have the same texture when thawed? Do they discolor?
Hmm I made this yesterday and the cilantro ruined the taste. And it got mushy from avacados. =(
Hi Olga, some people just have an aversion to cilantro because it literally tastes like soap to them. Have you had cilantro before? Also, with the avocados, make sure when using avocados in salad that they are not overly ripe or they can get mushy when the salad is mixed.
So true. cilantro is awful to some, and delicious to others.
Try flat leaf parsley as an alternative to any recipe that calls for cilantro.
Thanks for the info. Now I know why my salad was mushy.
You’re welcome Kathy!
Hi Natasha!
It looks like you can make this salad in the morning and serve that evening. I know you said the salt should be added just before serving but should I dress it with the olive oil and lemon in the morning too? I was worried about the avocados. thanks!
Hi Livvy, I would add lemon juice and oil to preserve the avocado and keep it from turning brown, but add the salt just before serving.
Hey Natasha! Just wondering how well this stores in the fridge being that my family only consists of 2 people. Thanks
Hi Sheena! Several readers have reported really enjoying the salad leftovers the next day but it really is best enjoyed within the first day or 2 of making it and I do think it is the most crisp and fresh and vibrant on day 1. If you are making this salad ahead, it is also best not to add the salt until just before serving since the salt will cause the cucumbers to wilt and get juicy. I hope that helps!
We stuffed this in a pita pocket for a light dinner main course. So good!
I have a question….how far in advance can you make this salad? How long does it keep….if around long enough to. Haha
Hello Tricia! Several of my readers have reported really enjoying the salad the next day but it really is best enjoyed within the first day or 2 of making it and I do think it is the most crisp and fresh and vibrant on day 1. If you are making this salad ahead, it is also best not to add the salt until just before serving since the salt will cause the cucumbers to wilt and get juicy. I hope that helps!
I’ve tried your Cucumber Tomato Avocado Salad recipe, and both my husband and I love it very much. He said “I haven’t had this kind of salad before, but it’s really good.”
Thanks for sharing your brilliant idea of this super fresh salad!
You’re welcome Jessica! I’m glad you both enjoy the recipe as much as I do. Thanks for sharing your wonderful review!
Very good
Thanks Cindy, I’m glad you like it!
Me too, Love you Natasha!!!
You are very welcome 🙂 Have a great weekend!
Love, love this salad. Made it for a Bunco group and they raved. Several of us are on Weight Watchers and it works.
I’m happy to hear the recipe is an absolute hit! Thanks for sharing your excellent review Sherry!
This is delicious! I made it last summer and can’t wait to make it again this summer with our home grown tomatoes and cucumbers.
I’m glad you enjoy the recipe just as much as I do Judy! Thanks for sharing your excellent review!
any alternative for the avocado? Thanks.
Hi Deb, I would just leave it out. We often make our classic cucumber tomato salad without avocado and it works great 🙂 Or you might try the cucumber salad with feta
Wonderful salad. I added both chick peas and black beans (low sodium/drained and rinsed) and left out the salt. I am taking this for lunches, so I also left out the avocado and will add at lunchtime so it doesn’t brown.
I’m glad you enjoy the recipe and how versatile it can be! Thanks for sharing your great review Darlene!
The lemon juice should keep the avocado from browning.
I Love this salad. I added just a sprinkle of to it.
I’m glad you enjoy it Carol, thanks for sharing!
Sprinkle of what?
A sprinkle of what!?!? AIR???
My very picky hubby who hates anything that comes close to avocado & cilantro was first into the bowl of this divine & delicious salad that I served with dinner tonight! Now that’s amazing!! We cleaned it all up between us…..I got the least amount but that’s just fine with me because I’ll definitely make it again & again & again!!
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your wonderful review Cathy!
Total yummy! Made it exactly to your recipe and I could not stop munching on this wonderful salad while the steaks were resting. All of your recipes are to die for and you are my go to when I want tasty results
I’m glad you enjoy the recipe so much Wendy! Thanks for sharing your great review!
I MADE THIS FOR FIRST TIME FOR COMPANY. IT WAS TO DIE FOR. FRIENDS AND FAMILY WERE CRAZY ABOUT IT. ALL OF IT WENT.
YOUR SITE IS AMAZING!!!
Thanks so much
Regards,
Cindy
I’m happy to hear the recipe is so well liked! Thanks for following and sharing your excellent review Cynthia!
Oh my goodness! I hate to cook, but this was so easy, and I am a fan of anything avocado, so I gave it a shot. SO GOOD!!!! I cannot stop eating it, and will be making another batch soon! Perfect combination of flavors and textures, and the simple olive oil and lemon juice dressing is just right – not too tart or oily, but very flavorful! I had to skip the onions (they do not like me), but I did use onion salt instead, because I knew the flavor was important. Luckily, I LOVE cilantro, too! Really, really good! Thank you for sharing! I just subscribed to your blog!
My pleasure Sarah! I’m glad you love the recipe as much as I do. Thanks for following and sharing your fantastic review!
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.