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Colorful bowl of cucumber tomato avocado salad on rustic table

Name: Cucumber Tomato Avocado Salad

Summary: A light, refreshing, and creamy summer salad made with ripe avocados, juicy tomatoes, crisp cucumbers, and a zesty vinaigrette. Perfect as a side dish or a quick, healthy meal.
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Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 large ripe avocados diced
  • 2 cups cherry or grape tomatoes halved
  • 1 large English cucumber chopped
  • ¼ red onion thinly sliced
  • 2 tablespoons fresh cilantro or parsley chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon or lime juice
  • 1 teaspoon Dijon mustard optional
  • 1 garlic clove minced (optional)
  • Salt and black pepper to taste

Equipment

  • Equipment:
  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Salad tongs or large spoon

Method
 

  1. Instructions:
  2. Prep the vegetables: Wash and chop the tomatoes, cucumber, and red onion. Dice the avocado last to prevent browning.
  3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon/lime juice, Dijon mustard, garlic, salt, and pepper.
  4. Combine salad: In a large bowl, mix the tomatoes, cucumber, and onion. Gently fold in the avocado.
  5. Add dressing: Drizzle the vinaigrette over the salad and toss gently to coat evenly.
  6. Chill (optional): Refrigerate for 10–15 minutes before serving.
  7. Garnish: Top with fresh herbs if desired. Serve immediately.

Notes

Notes:
Use ripe but firm avocados to avoid mushiness.
To mellow onion flavor, soak red onion slices in cold water for 5–10 minutes before adding.
For extra flavor, add feta cheese or chickpeas.
Best enjoyed fresh but can be stored up to 24 hours in the refrigerator.