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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.

Cucumber Tomato Avocado Salad recipe served in a bowl and garnished with cilantro

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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 :).

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

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

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

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.

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

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

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

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

4.89 from 281 votes
Prep Time: 15 minutes
Total Time: 15 minutes
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com
Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by season $5-$7
Calories: 261 kcal
Servings: 4 (as a side 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

  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.

Recipe Notes

*Note: if you aren't keen on cilantro, fresh dill is a good substitute

Nutrition Facts
Cucumber Tomato Avocado Salad
Amount Per Serving
Calories 261 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 596mg26%
Potassium 886mg25%
Carbohydrates 17g6%
Fiber 8g33%
Sugar 5g6%
Protein 3g6%
Vitamin A 1240IU25%
Vitamin C 31.8mg39%
Calcium 39mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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 Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

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?

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Molly
    August 17, 2019

    I made your roasted beet salad the other day last week it’s a keeper I loved it and my dad loved it thank you for sharing with us Reply

    • Natashas Kitchen
      August 17, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • ida ehrlich
    July 24, 2019

    I love most every recipe idea you have. Why? You make food that we all have in our home or is easily bought and prepared. You don’t use ingredients that u have to hunt everywhere for or takes hours to make and everyone’s kids hate, even ur husband. Delicious stuff. Reply

    • Natashas Kitchen
      July 25, 2019

      I’m so inspired reading this! Thank you Ida!! Reply

  • Gail
    July 23, 2019

    I pretty much make this recipe every week. The other day I thought instead of adding the avocado, diced to the salad, I would just puree it up with the rest of the dressing. The avocado turns black really quickly when it is diced, so that’s why I decided to add it to the rest of the dressing. It never turned dark and you still had the wonderful taste of avocado! BTW…I only used one! Delicious! Reply

    • Natashas Kitchen
      July 23, 2019

      This one is popular in our home also! I’m so happy you found a favorite on our blog! Reply

  • DAVID
    July 22, 2019

    I have made this three times and served it to family and friends. Everyone loved it! Reply

    • Natashas Kitchen
      July 22, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Catherine Hall
    July 21, 2019

    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 😊 Reply

    • Natashas Kitchen
      July 21, 2019

      I’m so happy to hear that, Catherine! Thank you for sharing your great review! Reply

  • Vee Dee
    July 17, 2019

    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! Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so happy you enjoyed that! Reply

  • Vee Dee
    July 17, 2019

    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! Reply

    • Natashas Kitchen
      July 17, 2019

      That’s so great Vee! Thank you for sharing that! Reply

  • Dana Thatcher
    July 14, 2019

    How far ahead can you make this salad for an event? Reply

    • Natashas Kitchen
      July 15, 2019

      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 Reply

  • Doreen
    July 9, 2019

    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! Reply

    • Natashas Kitchen
      July 9, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Julian
    July 7, 2019

    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. Reply

    • Natashas Kitchen
      July 8, 2019

      I’m so glad you enjoyed that! Reply

  • Char
    July 3, 2019

    This was delicious ! Very light and easy , made for part of a girls luncheon and it was perfect ! Thanks for sharing !!! Reply

    • Natashas Kitchen
      July 3, 2019

      I’m so glad you all enjoyed that, Char! Thank you for that awesome feedback! Reply

  • June 12, 2019

    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 Reply

    • Natasha
      June 12, 2019

      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! Reply

  • Ginger Snap Tx
    June 10, 2019

    I substitute Balsamic Vinigar for the lemon, oil, cilantro mixture. Delicious. Reply

    • Natashas Kitchen
      June 10, 2019

      That sounds delicious! Thank you for sharing that! Reply

  • MaryAnn Cowenhoven
    June 1, 2019

    How far in advance can you make this? Reply

    • Natashas Kitchen
      June 1, 2019

      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. Reply

  • Jeannette
    May 14, 2019

    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. Reply

    • Natashas Kitchen
      May 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Gail
    May 11, 2019

    Thank you so much for posting this recipe. I make this every week as a side salad. My husband and I both love it. Reply

    • Natashas Kitchen
      May 11, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Denise
    May 4, 2019

    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! Reply

    • Natashas Kitchen
      May 4, 2019

      That’s so great Denise! I’m so happy you enjoyed that with those substitutions! Reply

      • Quin
        June 2, 2019

        So delicious! I used dill instead of cilantro because that’s what I had on hand. I suggest a little less salt otherwise perfect. Reply

        • Natashas Kitchen
          June 3, 2019

          I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

    • Gail
      May 11, 2019

      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! Reply

  • Victoria O'Malley
    May 2, 2019

    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!! ❤️ Reply

    • Natashas Kitchen
      May 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Victoria! Reply

  • Margaret
    April 24, 2019

    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. Reply

    • Natashas Kitchen
      April 24, 2019

      You’re so welcome! I’m so happy that was helpful! Reply

    • Diane
      July 6, 2019

      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. Reply

      • Natashas Kitchen
        July 6, 2019

        I’m so happy you enjoyed this recipe, Diane! Several of our readers have mentioned great results using dill as a substitute. Reply

  • Elizabeth
    April 17, 2019

    Yum, that sounds awesome. I’m thinking a healthy sprinkle of salsa verde hot sauce would be good on this. Reply

    • Natashas Kitchen
      April 17, 2019

      That’s a great idea! Thank you for that suggestion Elizabeth! Reply

  • Patti
    April 17, 2019

    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. Reply

    • Natashas Kitchen
      April 17, 2019

      I’m so happy to hear that! Sounds like you have a new favorite! Thank you for sharing that with me! Reply

  • ofeliawood85
    April 10, 2019

    I like to try this recipe and it is delicious and tasty Reply

    • Natashas Kitchen
      April 10, 2019

      That’s so great! Thank you for sharing that with me! Reply

  • Heather
    April 10, 2019

    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! Reply

    • Natashas Kitchen
      April 10, 2019

      I’m so happy you enjoyed that Heather! Reply

  • Millie
    March 26, 2019

    Tried this recipe for our units pot luck and everyone loved it. Specially since we had to make something healthy. I will definitely make it again. Thank you Reply

    • Natashas Kitchen
      March 26, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • LINDA
    March 8, 2019

    OMG!! This salad is fantastic!! I’ll be making this all summer and for every event. Huge hit in our house!!! Reply

    • Natashas Kitchen
      March 8, 2019

      That’s just awesome, Linda!! Thank you for sharing your wonderful review 🙂 Reply

  • Linda
    January 16, 2019

    I found this salad on face book (your recipe Natasha) and made it. I add sautéed shrimp
    and have made it several times everyone rants and raves about it!
    thank you!!!! Reply

    • Natashas Kitchen
      January 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jennifer
    January 13, 2019

    Thank you thank you thank you! Your easy recipes have changed the way I eat! Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so inspired reading this! Thank you, Jennifer! Reply

  • Melanie schild
    January 9, 2019

    Love your salad so good! Reply

    • Natashas Kitchen
      January 9, 2019

      I’m so happy to hear that! Reply

  • Tatyana Zalivchii
    January 7, 2019

    Natasha THANK YOU for the outstanding recipes! I come back weekly to your website. I grew up in America but love learning to cook the Russian dishes my mom used to make when I was a little girl. BUT I’m absolutely SHOCKED 😲 that you do not have Monte on here. An absolute staple in the russian-ukrainian diet. You even have aspic on here for crying out loud! Where are the Monte?!?!? I would be internally grateful to you for a step-by-step video recipe for манты. 😇 Reply

    • Natasha
      January 8, 2019

      Hi Tatyana, we don’t own the specific steamer to make manti so we stick with dumplings (pelmeni) for now 🙂 I have a recipe for the manti, I just need to get my hands on the steamer 🙂 Reply

  • Terry Violette
    December 16, 2018

    This was an amazing salad. Just wanted to make something simple with flavour and this salad was just that. We are in PV Mexico and so I was able to get fresh produce. I added a yellow pepper and along with the salt and pepper I also sprinkled Salsa en Polvo ( chilli ) and WOW!!! This will be our meal for the next 5 weeks we are here. Reply

    • Natashas Kitchen
      December 16, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Alexandra
    November 22, 2018

    This is a nice salad and nice photos and instructions. To add a little more flavor tho, i drizzled it in Brianna’s Strawberry Vinegrette. Turned out very yummy. Reply

  • Sharon Kelly
    November 21, 2018

    Hey Natasha,
    How long do I cook an 8.26 turkey and what temp? I’m using your recipe with the lemon and parsley.
    Thank you in advance for your help. Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Sharon. Both of my Turkey recipes have Lemon and Parsley. Are you Referring to this Thanksgiving Turkey Recipe? Or this Juicy Roast Turkey Recipe. I would follow the same recipe instructions and temperatures but adjust the time accordingly. An 8-pound turkey will take less time than a 12-pound turkey & cooking temps based on the USDA which now says the safe poultry temp is 165˚F but the deeper thigh parts really should be at 170˚ to be fully cooked through. Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey. Reply

  • Jennifer Rentas
    September 2, 2018

    Does the avocado brown? I am always afraid of that Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Jennifer spraying it with a bit of lime or lemon juice should save them from getting brown. Reply

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