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.
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)
Calories: 204 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Potassium: 703 mg | Fiber: 9 g | Sugar: 5 g | Vitamin A: 622 IU | Vitamin C: 19 mg | Calcium: 43 mg | Iron: 2 mg
