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 usually make the same thing, minus the lemon juice and cilantro. Instead, I add bell peppers, toasted sesame seeds and balsamic vinegar. The sesame seeds are a game changer, love them! 🙂
Mmm I do love sesame seeds also. Thank you for sharing our tips! Do you keep the rest of the ingredients the same – cucumbers, tomatoes, avocados and onion? Thanks Maria!
Yes, everything else stays the same, although today I made it with spring onions instead of red onion (I find the taste more subtle and ‘spring-appropriate’). I’m definitely gonna try your version next time, cilantro and lemon juice are always a great combination (I’ll leave out the balsamic vinegar for a change) 🙂
I have not made this beautiful salad yet but plan to this weekend for a community Memorial Day picnic. Wondering if the recipe should be doubled for a pot luck picnic or tripled? Nice size crowd. Also, if substituting green onions for red, what would be the quantity of green onions?
It really depends on the crowd. I would at least double it. If doubling it, use half a cup of chopped green onion, or add it to taste. I love green onion and it’s never too strong so you can’t go wrong adding more.
If I make this earlier in the day can I add the salad dressing then or do I have to wait to add dressing? So glad I subscribed love your site
I would add the oil and lemon juice when it’s made and add the salt and pepper before serving. The salt can make the tomatoes a little bit juicy so to maintain the salads crispness, I add salt last but you do want to add the oil and lemon juice to keep the salad vibrant and keep the avocados from browning. Thanks so much for subscribing!
Wow!!!! This is the first time I have got a reply that is so quick and answered all I asked for! Fantastic can,t wait to make this tonight.
All I can say is ….YUM! I could’ve ate this all in one sitting. My in laws loved it as well (hubby isn’t an avocado fan). It’s all but gone now. My only problem is deciding which one of your recipes is next! Thanks Miss Natasha
Thank you so much for sharing your awesome review! 🙂
would this be good without the oil and replaced with italian dressing?
Yes, it would taste great with Italian dressing as well 😀.
I am not a fan of cilantro, but love everything else in this. Does anyone know if this would be good without that addition, it looks so scrumptious!
Valerie, dill would work great as well 😀.
Thank You! Making tomorrow, can’t wait!
I made this without cilantro or dill I don’t like dill either it was very delicious without!
Do you have the nutrition facts for this??
I don’t typically include nutrition facts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
Can you make this salad beginning of the week and still enjoy it throughout the day? I am looking for a salad with avocado and tomato to eat throughout the week
It’s still good the next day but to be honest it’s never lasted any longer without getting eaten up so I don’t know if it’s good beyond that. Just thinking of make-ahead salads, this kale salad comes to mind.
There is nothing on that page
Thanks for letting me know. I’m not sure what happened with that link. Click here for the Kale salad recipe.
I added a can of garbanzo beans for protein and a bit of fresh terregon from my garden- delish.
I love those add-in ideas! Thank you so much for sharing that with us.
I have made this salad a lot , but add green bell pepper and I love using. Seasoned rice vinegar too
I will have to try your ideas one of these days. Sounds yummy! Thanks for sharing that with us 🙂
I used Italian parsley instead of cilantro. Also thinly sliced the onion and soaked it in cold water for 30 minutes. This draws out some of the ‘bite’. I also zested the lemon before juicing it and added the zest to the salad … like the brightness it adds. I chopped and prepped the ingredients well ahead of time EXCEPT for the avocados…didn’t want them to turn brown then an hour before serving I added the diced avocados.
Betty, thank you for sharing your version of the salad. Reading your comment is making me hungry 😋
Do you know how long this will keep? I wanted to make it today that way I have one last thing to make on Easter tomorrow. Will the avocados brown?
We’ve never ended up with leftovers to test it but several of my readers have reported great results the next day after refrigerating overnight. Some said they liked it even better.
We made this, and it was just as good the second day. We were surprised that it didn’t brown. We didn’t have any left after day two.
I made this for dinner last night and everyone loved it… very easy, beautiful, and tasty! It’ll be a regular dish around here from now on. Thanks for sharing!
Shelley, I’m so happy you enjoyed that. Thank you for sharing that with us 😀
How long does is this good for? I’m making it for this Sunday so I was wondering sering if I could go ahead and make it or just wait until Sunday?
Ella, I think it’s best fresh but some of my readers wrote in that they liked it very much on the second day as well 😀.
We love this! We omitted the raw red onions as we are not fans of chewing on raw onions. Also consider tarragon instead of cilantro
That’s a great idea to use tarragon for those who aren’t keen on cilantro – there is a small population of folks who dislike cilantro because it tastes like soap to them so that’s a wonderful tip! Thank you 🙂
This salad is Very Good ! My family eat a lot of Salads and this one caught my eye and I am glad I tried it.
I’m so happy you enjoyed it! Thank you Helen! 🙂
This is THE BEST summer salad! Period. I enjoy eating it with a slice of fresh multi-grain bread. Yum!
Mmm sounds like a perfect lunch! Thank you for the awesome review 🙂
Wonderfully simply and bright! Cilantro and lemon add just the right zest and flavor. Thanks for posting!
The way you described it makes me want it all over again 🙂
I made this it is so yummy
Thank you for the nice review 😀
Any idea how many calories/fat? It is so good!
I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
Sounds wonderful! Might add some red bell pepper and roasted pumpkin seeds!
I hope you love it!