Description
This Cucumber Tomato Avocado Salad is a fresh, no-cook dish that comes together in just 15 minutes with simple, wholesome ingredients. Crisp cucumber, juicy tomatoes, and creamy avocado are tossed in a bright lemon-olive oil dressing for a light and versatile salad.
Ingredients
- 2 English cucumbers or 4 Persian cucumbers (about 400g), diced into 1/2-inch pieces
- 2 cups cherry tomatoes (about 300g), halved or 3 Roma tomatoes, seeded and diced
- 2 ripe avocados, peeled, pitted, and diced
- 1/4 red onion (about 40g), finely diced
- 1/4 cup fresh cilantro or parsley, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
1. Wash and dry all produce. Dice cucumbers, halve tomatoes, and finely dice the red onion.
2. Halve and dice the avocados, then set aside and optionally toss with a little lemon juice to prevent browning.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper until combined.
4. Roughly chop the fresh herbs and set aside.
5. Add cucumbers, tomatoes, and red onion to a large mixing bowl, then gently add the avocado.
6. Pour the dressing over the salad, sprinkle herbs on top, and gently toss to combine without mashing the avocado.
7. Taste and adjust seasoning as needed, then serve immediately with optional olive oil drizzle and extra herbs.
Notes
Use ripe but firm avocados to maintain clean cubes in the salad.
Seed larger tomatoes to avoid excess liquid watering down the dressing.
Soak diced red onion in cold water for 5 minutes to reduce sharpness if desired.
Always use fresh lemon juice for the best flavor; lime juice can be substituted.
Add avocado just before serving to prevent browning and keep texture intact.
Best enjoyed fresh within 20–30 minutes; leftovers can be stored up to 1 day in the fridge.
Do not freeze as texture will deteriorate.
Optional additions include feta and olives for Mediterranean style or beans and corn for a heartier variation.