Every year when I bite into the first summer tomato, I wonder what on earth it is I’ve been eating the whole rest of the year. It’s a feeling I can compare to slicing into a perfectly ripe avocado: the delicious sensation of striking ingredient gold. Here to celebrate them both, I have a light and refreshing Cucumber Tomato Avocado Salad.
Cucumber tomato avocado salad is part crunchy, part creamy, and entirely what I crave when the days are hot and the nights are sunny and long.
Like my favorite Creamy Cucumber Salad, it’s refreshing and crisp, never soggy, and is begging to be topped with fresh herbs.
The veggies in this avocado salad—cucumber, red onion, and whatever tomatoes in your garden or at the market look best—are lively and complement each other.
The avocado is buttery and luscious.
The lime dressing is zippy and ties the salad together like a bright citrus bowl.
Make this simple salad tonight for dinner, and serve it with some simply grilled chicken. Tomorrow, toss the leftovers with arugula and chickpeas and enjoy it for a healthy lunch.
However you choose to serve this cucumber tomato salad, just promise me that you won’t wait too long to try it.
How to Make Cucumber Tomato Avocado Salad
Just about everything you need to know about this tasty avocado salad, you can learn from the name. Don’t overthink it.
The magnificent thing about summer recipes like this avocado and tomato salad with lime (and my Asian Cucumber Salad too) is how simple they are.
We’re taking the bounty of the season, dressing it up in a lively citrus vinaigrette, and wondering how on earth life got to be this easy and this good.
The best part? It’s good for you too!
The cucumber tomato avocado salad calories are low, and almost all of the ingredients have wonderful nutritional value.
You make avocado salad with very few ingredients, so it’s important to be thoughtful in your ingredient selection.
- Tomatoes. Pick ones that are juicy and ripe. When in doubt, I recommend cherry tomatoes or grape tomatoes, since they are almost always sweet (even slightly out of season). Tomatoes are rich in Vitamin-C.
- Cucumber. I like an English cucumber here because you don’t need to peel it. If you have a regular cucumber, peel it first (use a vegetable peeler like this one or better yet, a Y-shaped peeler like this one), split it down the center, and scoop out any large seeds. Cucumbers are keto-approved, have a high water content, and are rich in antioxidants.
- Red Onion. My favorite raw red onion tip: thinly slice the onion, then soak it in water for a few minutes before adding it to the salad. This preserves its flavor while mitigating the harsh, lingering aftertaste.
- Avocado. Its creamy texture is a lovely contrast to the crispness of the cucumber. Since avocado is rich in fiber and healthy fats, it makes the salad more filling and satisfying.
- Feta Cheese. You can omit it in a pinch, but the recipe is truly delicious as a tomato avocado feta salad. The feta adds more creaminess and a salty element.
- Fresh Herbs. I like cilantro or dill, but any tender fresh herbs will work here. A tomato cucumber avocado basil salad is next on my list.
- The Dressing. The avocado cucumber salad dressing is a quick whisk of lime juice, olive oil, honey, and garlic. It takes moments, brings the ingredients together, and goes smashingly with avocado.
- Soak the red onions in water, then drain.
- Whisk up the dressing.
- Add all the salad ingredients to a large bowl. Pour the dressing over the top, and toss to coat. Top with feta, and DIG IN!
Cucumber Tomato Avocado Salad – Recipe Variations
- Mexican Avocado Salad. Customize this salad with some delicious add-ins like jalapeno or corn and use cilantro as the fresh herb. Try swapping the feta for queso fresco.
- Chicken Cucumber Tomato Avocado Salad. Add protein to make this a full meal. Shredded chicken is a simple and delicious addition. Check out my posts on How To Cook Shredded Chicken, Crock Pot Shredded Chicken, Baked Chicken Breast, and Instant Pot Shredded Chicken for fast ways to make an avocado salad with chicken.
- Go Green. Mix the leftovers with arugula or spinach for a green salad with avocado. I’d suggest making a little extra of the dressing to make sure you have enough to properly coat it.
- Avocado Salad without Tomatoes. Try this Watermelon Feta Salad with Mint Avocado and Lime for a delicious fruit and avocado salad without tomatoes.
- Mango Avocado Salad Recipe. For a tropical twist, add 1 cup chopped mango to this salad.
- Try this Chicken Breast for a nice protein addition to any of these and your own favorite salads.
Make Ahead and Storage Tips
This salad tastes better about a few hours after it rests, so it’s perfect for entertaining!
- To Make Ahead. Prep the salad up to 6 hours in advance, and give it a big stir just before serving. To deter the avocado from turning brown, I like to add it immediately before serving.
- To Store. Store leftovers in the refrigerator for up to 1 day. The avocado will brown slightly, and the vegetables will become more liquidy, but the salad will still taste delicious. You can also perk the leftovers back up with a squirt of extra lime juice and sprinkle of salt.
More Fresh and Healthy Salads
- Grilled Corn Salad with Avocado and Tomato
- Mediterranean Chickpea Salad
- Asian Cabbage Salad
- Strawberry Farro Salad with Avocado and Feta
- Peach Salad with Grilled Chicken and Raspberries
Recommended Tools to Make Cucumber Tomato Avocado Salad
- Citrus Juicer. Makes light work of juicing lemons and limes.
- Non-Slip Cutting Board. This one won’t slip out from under you while chopping.
- Mixing Bowls. You can mix and serve your salad in these beautiful bowls.
I hope this healthy, top-rated Well Plated cucumber tomato avocado salad adds a note of lightness and brightness to your week!
Cucumber Tomato Avocado Salad
FOR THE CUCUMBER TOMATO AVOCADO SALAD:
- ½ small red onion thinly sliced
- 1 large English cucumber quartered lengthwise and sliced
- 1 pint halved cherry tomatoes about 2 cups
- 2 medium avocados peeled, pitted, and diced
- 1/3 cup crumbled feta cheese divided
- 1/4 cup chopped fresh cilantro (or dill)
FOR THE DRESSING:
- 3 tablespoons fresh lime juice from about 2 small limes
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 2 cloves minced garlic (about 1 teaspoon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite).
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper.
- In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.
- Store leftovers in the refrigerator for up to 1 day. The avocado will brown slightly and the vegetables will become more liquidy, but the salad will still taste delicious.
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