Fresh Avocado, Tomato, and Cucumber Salad with juicy Roma tomatoes, crisp cucumbers, creamy avocado, lemon juice, and olive oil—perfect for summer!
Okay, let me set the scene: It’s the middle of July, so hot you think about cooking and start sweating. My husband had just invited friends over for a last-minute BBQ (without warning me, of course—love him, but… come on).
I had no plan, no groceries beyond a few stragglers in the crisper, and zero desire to turn on the oven. But when life gives you a ripe avocado and fresh tomatoes, you improvise.
I tossed together some cucumber slices, Roma tomatoes, avocado, and a splash of lemon juice—mostly hoping for the best. And, honestly? It was perfect. Light, refreshing, and the kind of salad you just keep scooping onto your plate, even after the burgers are long gone.
It was such a hit that it’s become my go-to salad for everything—BBQs, lazy summer lunches, even those random “what’s in the fridge” dinner nights.
If you’re craving something fresh but zero fuss, this Avocado, Tomato, and Cucumber Salad is exactly what you need.
Why You’ll Love This Avocado, Tomato and Cucumber Salad Recipe?
So why should you give this a shot? Oh, let me count the reasons:
- Fresh & Light: Crisp cucumber, juicy tomatoes, and creamy avocado in every bite. It’s like summer on a plate.
- Ridiculously Easy: 15 minutes, no cooking, and minimal chopping. My kind of salad.
- Healthy and Nourishing: Loaded with healthy fats, fiber, and fresh veggies.
- Crowd-Pleasing Goodness: Perfect for potlucks, family dinners, and yes, even picky eaters seem to love it.
- Super Versatile: It works as a side, a light lunch, or even a taco topping (seriously, try it with shrimp tacos).
Ingredient Notes:
You only need a few basics for this Avocado, Tomato, and Cucumber Salad, but each one shines.
- English Cucumber: Super crisp and no seedy mess. If you’ve got regular cucumbers, no worries—just scoop out the seeds first.
- Roma Tomatoes: Juicy but firm, so they won’t get all mushy. Cherry tomatoes work too if you’re feeling fancy.
- Avocados: Creamy, rich, and just the right amount of indulgence. Pick ripe ones that give a little when you squeeze but aren’t squishy.
- Red Onion: Adds a sharp bite, but slice it thin—you want it as a background note, not the main event.
- Fresh Cilantro: Bright, herby, and citrusy. Not a fan? Swap it for parsley or basil instead.
- Lemon Juice: Freshly squeezed, always. Bottle stuff? Hard pass.
- Olive Oil: Go for extra virgin here since it adds richness and ties everything together.
- Salt & Black Pepper: Simple but so necessary. Don’t skip the salt—it really brings out all the flavors.
How To Make Avocado, Tomato and Cucumber Salad?
This salad is all about keeping it simple, so let’s break it down together.
Step 1. Slice and Dice:
Start by quartering your cucumber—no need to peel if you’re using English cucumber. Chop the Roma tomatoes into chunky wedges and slice your red onion thin enough that it won’t overwhelm the salad.
Step 2. Cut the Avocado:
Halve the avocados, remove the pit (careful, those pits are slippery!), and dice them into bite-sized chunks. Try not to overhandle them—they’ll get mushy fast.
Step 3. Mix the Veggies:
Toss the cucumber, tomatoes, and red onion together in a large bowl. Don’t add the avocado just yet—we’ll fold that in gently later.
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Step 4. Dress It Up:
Drizzle the olive oil and lemon juice right over the veggies. This part smells amazing, by the way.
Step 5. Add the Avocado & Cilantro:
Now, gently fold in the avocado chunks and sprinkle in the chopped cilantro. The goal? Mix without turning it into guac.
Step 6. Season & Serve:
Finish with a generous pinch of salt and black pepper. Give it a final taste—need more lemon? Salt? Adjust as needed. Serve immediately for that perfectly fresh bite.
Storage Options:
Honestly, this salad is best eaten right away—the avocado tends to brown quickly. But if you need to store it:
- Fridge: Store leftovers in an airtight container for up to a day. The lemon juice helps keep the avocado from browning, but it won’t be as vibrant.
- Pro Tip: If you want to prep ahead, chop everything except the avocado. Dice and add it just before serving for the freshest results.
- Freezer: Nope. Don’t even think about it. Avocado and cucumbers do not freeze well.
Variations and Substitutions:
This Avocado, Tomato, and Cucumber Salad is already pretty perfect, but if you’re in the mood to experiment:
- Cheesy Upgrade: Crumbled feta or mozzarella pearls would be so good in here.
- Add Protein: Toss in some grilled chicken, shrimp, or even hard-boiled eggs to make it a meal.
- Extra Crunch: Add sliced radishes or toasted pumpkin seeds for more texture.
- Turn Up the Heat: Feeling bold? Try a pinch of red pepper flakes or diced jalapeños.
- Switch the Dressing: Swap the lemon juice for balsamic or a drizzle of Italian dressing.
What to Serve with Avocado, Tomato and Cucumber Salad?
This salad pairs beautifully with just about anything. Seriously. Here’s what I love it with:
- Grilled Chicken or Steak: Light, refreshing sides balance bold flavors.
- Tacos: Shrimp, fish, even veggie tacos—this salad makes an amazing topping!
- Crusty Bread: Grab a loaf of sourdough and scoop this salad up like bruschetta.
- Chilled White Wine: A crisp Sauvignon Blanc? Yes, please.
Frequently Asked Questions:
Can I make this salad ahead of time?
Sort of! You can prep everything except the avocado. Add it just before serving to keep it fresh and pretty.
How do I keep the avocado from turning brown?
Lemon juice is your best friend here! The acidity helps slow the browning process, but avocado’s gonna avocado.
Can I use lime juice instead?
Absolutely! Lime gives it a more tropical twist and pairs especially well if you’re serving it with tacos.
This Avocado, Tomato, and Cucumber Salad has officially earned a permanent spot in my “go-to recipes” list. It’s simple, vibrant, and seriously makes you feel like you’re eating sunshine. Whether it’s a summer BBQ, a quiet lunch, or just a “let’s use what’s in the fridge” night, this salad always delivers.
So, what do you think? Trying it this week? If you do, let me know how it turns out—I love hearing your kitchen wins!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Avocado, Tomato and Cucumber Salad
Ingredients
- 1 English Cucumber sliced and quartered
- ½ red onion thinly sliced
- 1 pound Roma tomatoes cut into bite-sized chunks
- 2 Avocados diced
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup fresh cilantro leaves
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons lemon juice
Instructions
- Prepare yourself to create a masterpiece that's both easy and delicious! Begin by slicing an English cucumber giving it a quartered twist.
- Afterward, chop up some Roma tomatoes into chunks and dice two avocados for that dreamy texture. Remember to thinly slice the red onion for an extra kick.
- Now it's time to let the party commence! Combine all these ingredients in a bowl. Sprinkle some freshly chopped cilantro to keep things fresh and fabulous.
- Drizzle, over an amount of Extra Virgin Olive Oil. Add a zesty splash of lemon juice. Gently mix everything together allowing the flavors to mingle.
- Before serving time sprinkle on a pinch of salt and a dash of pepper – they play the important role of enhancing the flavors. Get ready for your taste buds to be dazzled – it's going to be a salad experience!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
