This Cucumber Tomato Avocado Salad is made with simple garden ingredients combined with creamy chunks of avocado and tossed with a tasty homemade dressing.
Serve it alongside grilled chicken breasts or grilled flank steak for the perfect summer meal.
Holly’s Recipe Highlights: Cucumber Tomato Avocado Salad
- Flavor: This salad is full of savory, herby, and tangy flavors that combine perfectly with crunchy cukes, red onion, and tomato.
- Difficulty: It’s super easy to make; just toss, stir, and chill.
- Prep Note: Assemble up to a day ahead, then chill. But don’t add the avocados until just before serving.
- Serving: This juicy, refreshing salad is the perfect side, or make it a main dish by adding grilled shrimp, air fryer salmon, or shredded chicken.
Total Time: 25 Mins Servings: 2 Cooking Method: Chilled
Ingredients Notes
- Cucumbers: Use English cucumbers since they don’t need to be peeled and have very few seeds. Garden cucumbers can be used, but peel them first and remove any large seeds.
- Tomatoes: Use either grape tomatoes or cherry tomatoes. Diced roma tomatoes can be swapped in, but if using another diced tomato lightly drain them before adding them in.
- Avocados: Fresh and firm avocados are best for this recipe. Don’t cut or add the avocados until just before you serve.
- Dressing: Red wine vinegar and olive oil go great with fresh dill. Use white, apple cider, or rice vinegar as an easy swap.
- Mix It Up: Add cheese like feta, blue cheese, Parmesan, or bocconcini balls. Add some color and extra flavor with sliced black olives or some bacon crumbles.
How to Make a Cucumber Tomato Avocado Salad
- Cube avocado and coat with fresh lemon juice.
- Add all other ingredients to the bowl and toss gently (full recipe below).
- Season to taste, chill briefly, and serve immediately.
Keep It Fresh
- Store leftovers in an airtight container in the refrigerator. For the best flavor and texture, enjoy the entire salad on the day it is prepared.
- Freezing is not recommended. For make-ahead preparation, combine the cucumber, tomatoes, onion, herbs, oil, and vinegar. Then add the lemon-coated avocado just before serving.
Fresh Low Carb Garden Salads
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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
- 1½ 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. Cut avocado and add it just before serving.
- To keep avocado from browning as fast, toss cubes in lemon juice before adding.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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