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Home » Recipes » Salad

Cucumber Tomato Avocado Salad (Easy!)

Jul 13, 2024 by Kaitlin · 4 Comments

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This easy Cucumber Tomato Avocado Salad recipe is so refreshing and utterly delicious! It's only 6 simple ingredients and wildly customizable. (Vegan, gluten-free, oil-free.)

Cucumber tomato avocado salad with lemon and cilantro in a white bowl with serving spoon

This simple 6-ingredient salad is pure summertime goodness! It's like a classic cucumber salad but made even better with lots of fresh, creamy avocado. (Yes!)

We combine crisp cucumber, juicy tomatoes, zippy red onion, and luscious avocado. Then toss it all in a super simple lemon herb dressing.

The best part is how easy it comes together, but has so much refreshing flavor. It's also incredibly customizable depending on your own taste or what you have on hand.

Enjoy it with your picnics, potlucks, BBQs, as a light lunch or side dish!

Fresh veggies, sliced onion, lemon, cilantro, and salt ingredients laid out on a metal tray

Ingredients for Cucumber Avocado Salad

For this recipe you'll combine in a large salad bowl:

  • Avocados: You'll need two large avocados for this recipe. I like to find ones that are ripe, but still fairly firm so they hold up well in the salad. Otherwise they tend to get too mushy and soft.
  • Roma tomatoes: Or you can substitute grape tomatoes, cherry tomatoes, or other garden tomato instead.
  • English cucumber: I use English/hothouse cucumbers because I find they're crisp, more flavorful, and have less seeds. However regular seedless garden cucumbers work great too.
  • Red onion: I love the bold flavor of red onion in this recipe, but you can swap in green onion for milder flavor if desired.
  • Fresh cilantro: If you're not a fan of cilantro, just swap in other herbs like fresh parsley instead.
  • Lemon juice: You'll need about 3 tablespoons fresh lemon juice, but adjust the amount as you see fit. This is usually about 1.5 medium lemons. Or you can substitute lime juice. (Bonus: the acid in the lemon juice helps prevent the avocado from turning brown!)
  • Salt: I use fine grain salt for this recipe. Just a little really helps enhance the flavors. You can also add black pepper to taste if desired.
Overhead view of cucumber tomato avocado salad ingredients in a large bowl before stirring together

Customizing

Dressing: I use fresh lemon juice as the dressing but it'd be great with lime juice, white wine vinegar, red wine vinegar, or balsamic vinegar as well. (If you include oil in your diet, feel free to add a tablespoon of good quality extra-virgin olive oil if you wish.)

Fresh herbs: Change it up with your own favorite herbs. Toss in fresh basil, parsley, chives, or fresh dill as well.

Veggies: Include other vegetables like cooked sweet corn, sliced bell pepper, baby arugula, chopped kale, or whatever else sound good. Diced jalapeño pepper would be great for a little spice.

Beans: Garbanzo beans are a great addition for more protein and substance. Stir in about a cup of cooked beans, more or less as desired.

Vegan feta cheese: Sprinkle dairy-free feta crumbles on top before serving for tangy flavor.

Fresh salad mixed together in a large glass bowl with blue spatula

Serving

Salad: Serve this salad right away or chill it first. You can enjoy it as a main dish (with added chickpeas) or as a side dish. It's great for picnics, potlucks, BBQs, or summer sides at home.

Wrap: You can also spoon the salad in a whole grain wrap or lettuce wrap.

Storing

Store this salad in a sealed container in the refrigerator. It's best served the same day otherwise the avocados tend to get a little mushy. I usually enjoy it within about 2 days.

Preparing ahead: If making in advance, prepare the entire salad except for avocados. Then add the avocado when you're ready to serve.

Close up view of cucumber tomato avocado salad with lemon herb dressing in a white bowl

For more inspiration, also browse all vegan salad recipes or avocado recipes.

Cucumber tomato avocado salad with lemon and cilantro in a white bowl with serving spoon

Cucumber Tomato Avocado Salad (Easy!)

This easy cucumber avocado salad is so refreshing and utterly delicious! It's only 6 simple ingredients and wildly customizable.
5 from 4 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 (1.5-cup servings)

Ingredients

  • 1 English cucumber (hothouse)
  • 4-5 roma tomatoes
  • 1/3 cup red onion
  • 2 large ripe avocados (not overly soft)
  • 1/3 cup fresh cilantro (or parsley, basil, dill, etc.)
  • 3 Tbsp. fresh lemon juice
  • 1/4 tsp. salt

Instructions

  • Slice cucumber into half moons (or smaller), chop tomatoes, and thinly slice the red onion.
  • Peel avocados and remove the pits. Dice into medium chunks.
  • Roughly chop cilantro, large stems removed.
  • Place all ingredients in a large mixing bowl. Add lemon juice and salt (use more or less to taste). Gently toss with a spatula to combine.
  • Let it sit for about 10-15 minutes so the flavors blend and enhance before serving. You can also cover and refrigerate until ready to eat. (It's best served the same day otherwise the avocados tend to get a little mushy. I usually finish the batch within 2 days.)

Notes

Dressing: Adjust the amount of lemon juice to your liking. Or swap it out for lime juice, white wine vinegar, red wine vinegar, etc.
Variations: Include one cup garbanzo beans, sweet corn, bell pepper, vegan feta crumbles, other fresh herbs, or whatever else sounds good.
Yield: Recipe makes about 8-9 cups salad.
Recipe originally published March 2017. Updated July 2024.

Nutrition Per Serving (Estimate)

Nutrition Facts
Cucumber Tomato Avocado Salad (Easy!)
Amount per Serving
Calories
204
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Potassium
 
703
mg
20
%
Carbohydrates
 
20
g
7
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
Vitamin A
 
622
IU
12
%
Vitamin C
 
19
mg
23
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this Cucumber Tomato Avocado Salad recipe, also check out:

  • Black Bean Avocado Edamame Salad
  • Orzo Salad with Spinach and Tomato
  • Cucumber Salad
  • Southwestern Chopped Salad with Creamy Cilantro Dressing

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Marianne says

    April 14, 2017 at 10:42 pm

    Made this for dinner tonight! Delish!!!!

    Reply
    • Kaitlin says

      August 18, 2017 at 6:39 pm

      Fantastic to hear you enjoyed it, Marianne! Thanks for coming back to let me know!

      Reply
  2. Nandita Iyer says

    April 10, 2017 at 9:35 am

    Found your blog from Pinterest! Absolutely colorful recipes, just the kind I love to eat. Just saying hello to connect and to say how much I love your recipes.

    Reply
    • Kaitlin says

      August 18, 2017 at 6:35 pm

      Hello, Nandita! It's lovely to hear you're enjoying the recipe inspiration. Thanks for sharing your sweet feedback!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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