Cucumber tomato avocado salad is a light, bright, lettuce-free salad that’s ready in minutes for last-minute guests or invites.
Cucumber, tomato, and avocado salad has bite-sized chunks of crispy veggies and creamy avocado tossed in a zesty herb vinaigrette.
Holly’s Fresh Flavorful Highlights
- Flavor: This salad is chock-full of savory, sweet, and tangy flavors.
- Difficulty: It’s so easy! Just toss, stir, and chill.
- Prep Note: Assemble the salad up to a day ahead, chill, and add the avocados just before serving.
- Swaps: This cucumber tomato and avocado salad is perfect for swapping in other low-carb veggies.
Garden Goodies
- Cucumbers: English cucumbers are preferred in this recipe since they don’t need to be peeled and have very few seeds. Regular cukes are perfectly suitable as well, but peel them first and remove any tough seeds.
- Tomatoes: Grape tomatoes often come in a variety of colors, so you can make this a new salad every time you make it.
- Avocados: Fresh and firm avocados are best for this recipe. If making ahead, don’t cut or add the avocados until just before serving.
- Dressing: Red wine vinegar and olive oil are enhanced with fresh dill, parsley, or basil. If red wine vinegar isn’t available, use white, apple cider, or rice vinegar. In a pinch, use a keto-friendly Italian or Greek dressing.
- Mix It Up: Add your favorite cheese like feta, blue cheese, parmesan, or bocconcini balls. Sliced black olives and bacon bits also add color and flavor.
Salad Secrets
- It is important to toss the avocado cubes in lemon juice to prevent them from oxidizing (turning brown).
- Cut ingredients into equal sizes so a little of everything gets into each tasty bite!
Savvy Serving and Storage
This juicy, refreshing salad is the perfect side for grilled steak or chicken. Make it a main dish by adding grilled shrimp, salmon, or shredded chicken.
Store leftover tomato avocado salad in the refrigerator for a few hours and use the same day, as tomatoes and avocado don’t hold up well under refrigeration. Add leftovers to a green salad or fold them into a low-carb wrap for an energizing workday lunch.
Other Tasty Avocado Recipes
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Cucumber Tomato Avocado Salad
Equipment
Ingredients
- 1 ripe avocado
- 1 teaspoons fresh lemon juice
- 1 cup grape tomatoes halved
- 1 cup sliced cucumber
- ¼ cup chopped red onion
- 1 ½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh chopped dill parsley or basil
- salt and pepper to taste (optional)
Instructions
- Cut the avocado lengthwise around the pit, discard the pit, then cut the avocado into cubes.
- In a medium bowl, gently mix avocado and lemon juice.
- Add tomatoes, cucumber, red onion, olive oil, red wine vinegar and dill. Gently toss to combine. Season with salt and pepper to taste, if desired.
- Refrigerate 10 minutes to chill before serving.
Notes
- This recipe makes a small 2 serving salad as leftovers don’t store well. The recipe can be doubled or tripled as needed.
- To prepare ahead of time, mix all ingredients except avocado. Add the avocado just before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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