Cucumber Tomato Avocado Salad Recipe
Cucumber Tomato Avocado Salad is packed with fresh herbs and veggies, including creamy avocado, crisp cucumber, juicy tomatoes, and fresh cilantro. Any time you want a refreshing salad, toss these few ingredients together with olive oil and lemon juice, and you can have it ready in less than five minutes.
Table of contents
Salads have been a staple food for hundreds, if not thousands of years, according to some experts, Romans and Greeks were enjoying refreshing salads as early as the first century. The first one recorded was made with raw veggies, vinegar, oil, and fresh herbs. So I am definitely not reinventing the wheel here, but making sure I bring you the best combinations possible!
If you haven’t tried this simple combination of juicy tomatoes, crunchy cucumbers, and creamy avocado, you are truly missing out. This easy tomato cucumber avocado salad recipe just takes a few minutes to make and is full of healthy fats and vitamins. This is the perfect simple side dish for summer picnics or barbecues.
This easy salad is better made right before serving it, don’t chop the veggies too early because they can get soggy if you wait too long. I prefer chopping mine a few hours before and letting them absorb the flavors of the lemon juice, olive oil, and cilantro. I add the avocado right before serving it.
The kids like to have bread sticks or crackers on the side, but I prefer mine with some freshly baked bread, to soak all that refreshing juices. This summer staple will quickly become a favorite once you try it, it goes well with everything, from burgers, to fish patties, and juicy steak.
And if you make a BBQ party this year, you have plenty of salads to choose from: Avocado Corn Salad made with sweet corn, cherry tomatoes, and lime juice. Or this sweet and savory Pineapple Cucumber Salad, and creamy cucumber tomato salad. Seafood lovers will enjoy this shrimp cobb salad recipe with blue cheese, sour cream, and sweet corn.
Why you will love this recipe
- It is so easy to make: As I mentioned above, this is one of the easiest salads I have ever made. You only need a little prep time, and you can have it on the table ready to eat in less than five minutes.
- It’s bursting with flavor: The juicy tomatoes, sweet cucumbers, and meaty avocado blend well with the slightly spicy red onion for a burst of flavor in every bite.
- You can customize it: This is the kind of salad you can add anything to, and it will be delicious. From shredded cheddar cheese to crispy bacon bits, everything goes with this dish.
- It’s healthy: You don’t have to feel guilty about letting the kids have this snack after school. It is full of vitamins and minerals that they need.
- Anything on it: From Italian to ranch dressing, you can dress this salad any way you want. I like it with a dash of hot sauce sometimes and my kids love it with a bit of honey.
What you’ll need to make cucumber, tomato, avocado salad
Special items:
- A sharp knife – For chopping the veggies.
- Mixing bowls – To mix it all up.
- Salad tongs – I prefer to use wooden salad tongs, but you can use what you have.
Salad ingredients:
- Tomatoes – I prefer Roma tomatoes in my salad because they are meaty and thick-skinned so they can stand up to being tossed with other hearty vegetables like avocados and cucumbers. They also have a low water content, so they won’t make your salad watery.
- English cucumber – English and Persian cucumbers are my favorites because they have thin skin, and they are sweeter. There is no need for peeling and there are really no seeds to worry about either.
- Avocados – The buttery flavor and creamy texture blend well with the crispy and crunchy cucumbers and tomatoes. Just peel and cut them into one-inch chunks so they hold their shape better when tossed.
- Red onion – Both sweet and tangy, I prefer red onions for their taste and crunchiness. They have a little bite to them, but they are not too spicy.
- Olive oil – I recommend using extra virgin olive oil for a light topping.
- Lemon juice – Use freshly squeezed lemon juice for the freshest flavor. Just drizzle it on and toss to prevent browning and preserve freshness.
- Cilantro – Most people find that cilantro has a bit of nutty citrus taste while also being salty with a sage-like flavor. Others think cilantro tastes like soap. That is because up to 14% of the population has a genetic variant that makes them dislike the spice. For them, you can use dill or sage instead.
- Sea salt – Just a bit of salt to enhance the other flavors.
- Black pepper – I prefer (and recommend) grinding fresh peppercorns for a more refreshing flavor.
How to make cucumber tomato avocado salad?
- Mix the salad: First, mix chopped cilantro, diced avocado, sliced red onion, sliced cucumber, and chopped tomatoes in a large salad bowl.
- Add the juice: Then, drizzle two tablespoons of lemon juice and two tablespoons of olive oil onto the salad and toss gently to mix.
- Serve salad: Finally, just before you serve, toss with black pepper and sea salt.
Expert tip
How to choose a ripe avocado
There are several things to consider when choosing the ripest avocado for your cucumber, tomato, avocado salad including the firmness, texture, and color. First, you should always choose the darkest green avocado. In fact, I like mine to be almost black or purple like an eggplant. The bright green ones are definitely not ripe enough to use in your salad. Unripe avocados usually taste bitter or do not have any flavor at all.
The texture should be bumpy with a little bit of give when you squeeze it. However, you do not want it to be mushy. If squeezing it leaves finger marks in it, don’t buy that one. On a side note, some types of avocados are naturally smooth so they will not have bumps no matter whether they are ripe or not. The Fuerte and bacon avocados, for instance, have smooth skin when they are ripe. The Haas is the most common and has dark bumpy skin when ripe.
Also, if the stem is still attached to the avocado, pull it off. If it is hard to remove or the area is light green, it is not ready. If it is brown, it is too ripe. You want to see a bright green under the stem. Now, if the only avocado you can find is green, don’t worry, it will continue to ripen after it is picked. Take it home and place it in a paper bag with a banana or apple and it will ripen in a day or two.
Recipe variations:
- Another oil: Avocado oil or walnut oil would also be delicious in place of olive oil.
- More onions: Love onions? Add a cup of chopped green onions. You could also use white or yellow onions in this delicious salad.
- Grilled chicken: Make it a complete meal by adding grilled chicken to your tomato avocado cucumber salad recipe.
- Other tomatoes: Instead of Roma tomatoes, try cherry, heirloom, or grape tomatoes instead.
- More veggies: Add more fresh veggies like bell peppers, carrots, broccoli, celery, mushrooms, and radishes.
- Lime juice: If you don’t like or don’t have lemon juice, you can use lime juice instead.
- More herbs: Toss in some fresh basil, thyme, chives, mint, and parsley for extra flavor.
- Bacon: Add bacon bits or fresh chopped bacon for more protein and flavor.
- Add beans: Another way to make this a full meal is to add your favorite beans like black beans, pinto beans, and navy beans.
- Sweeten your salad: My kids love fruit in their salads, so I sometimes chop up apples, mangos, strawberries, or pears or toss in some berries.
- Other citrus: Instead of lemon juice, you can use any kind of citrus juice including orange, lime, or even grapefruit.
Serving suggestions:
- For a quick salad on the go, fill some small mason jars with the veggies and add a plastic fork taped to the side.
- Avocados are a great way to accompany Mexican dishes like chicken tinga tacos, beefy enchiladas, and Mexican street corn chicken and my chipotle lime rice for the perfect combo.
- You can also serve this salad with a variety of dressings like Greek dressing, homemade Catalina dressing, ranch, and French.
- Make this salad as a side dish to our juicy beef brisket or this decadent beef wellington recipe.
- Sprinkle parmesan, Romano cheese, feta or cotija cheese on the salad before serving.
- Serve it with a refreshing and light dessert like these strawberry truffles and a refreshing mango lemonade.
- If you like spicy food, add some chopped jalapenos or red pepper flakes.
Frequently asked questions
What is the difference between an English cucumber and a regular one?
There are 100 different varieties of cucumbers. The original ones you typically see in the grocery store are slicing cucumbers. These have waxy hard skin with a dark green color and a slightly bitter flavor. The English cucumber is long and narrow with a thin light green skin and a sweet flavor. It is typically wrapped in plastic.
What should not be mixed with cucumber?
Cucumbers are often mixed in salads with all sorts of vegetables and fruits as well as nuts and meats. However, some experts claim that there are some foods you should not mix with cucumbers. Peanuts have a lot of oils and fats in them, which can cause upset stomachs. Radishes absorb vitamin C so it will take away any benefits of that vitamin. Eaten with hot meals, raw cucumbers can slow down digestion, which will also cause a digestive issue for some.
What should not be eaten with avocado?
Avocados are another healthy vegetable that may not be good to mix with certain foods. Artichokes and asparagus are two that do not pair well when raw. They do not cause any problems. They just do not taste great together. Also, eating avocado with nuts will inhibit the effect of the protein in the nuts so you will not get the benefits from them. Another thing you should remember about avocados is that they have a lot of fat. Sure, it is a healthy fat, but it is still fat. Too much can cause weight gain.
What is the best tomato for this tomato cucumber salad?
Although this recipe calls for Roma tomatoes, cherry or grape tomatoes also sound delicious. A regular slicing tomato is good too but tends to have more juice in it, so it makes your salad a bit too watery. If you want to use a slicing tomato, drain the excess juice first.
How to store leftovers:
- Refrigerate: In a loosely sealed container, your salad will stay fresh for about one day in the fridge. Any longer than that and the veggies will start getting soggy and the avocado will get very brown.
- Freezing: I do not recommend freezing this salad.
More salad recipes:
Recipe tips:
- After slicing your red onions, soak them in water for a few minutes. This keeps the flavor fresh while removing the aftertaste.
- An English cucumber is suggested for this salad recipe because it has a sweeter flavor and thinner skin. However, you can use a regular cucumber if you like, whether it is peeled or not.
- Use a mandoline to slice and chop the veggies for an easier and faster prep time.
- The lemon is mainly to prevent browning and to add a hint of zing but don’t add so much that the vegetables are swimming in it.
- If your avocados are not ripe and you want to use them right away, place them in a paper bag with an apple or banana.
- You can use other tomatoes, but you will need to drain the juice from them to keep your salad from getting watery.
- If you are not a fan of cilantro, use fresh dill or parsley.
Cucumber Tomato Avocado Salad
Ingredients
- 1 1/2 lbs Roma tomatoes chopped
- 1 English cucumber sliced
- 1 small red onion sliced
- 2 ripe avocados peeled and diced
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice from 1 lemon
- 1/3 cup fresh cilantro chopped – dill or green onions work as well
- Sea salt to taste
- Ground black pepper to taste
Instructions
- Add all the chopped and sliced veggies to a large salad bowl.
- Next, add the cilantro (dill or green onions) and drizzle with oil and lemon juice.
- Gently toss to combine and chill if not serving immediately.
- Just before serving, season with sea salt and black pepper to taste.