Tomato Cucumber Avocado salads are my “oh wow” answer for just about any dinner panic or lazy lunch. Got limp lettuce? Meh, toss it, you don’t need it here. When you’re pressed for time or just sick of complicated recipes (I feel you), this salad comes together faster than I can scroll past my cousin’s vacation photos. And if you’re the sort who likes a bit of flexibility and maybe a side of curiosity, you can riff on this recipe a hundred ways without anyone calling you out. I found it super useful after reading a how-to on a friend’s post here on refreshing summer salads—loved that twist. 
Ingredients for Cucumber Avocado Salad
At its core, you just need a few basics. Grab some good tomatoes (cherry, grape, beefsteak – honestly, just use what you’ve got). Ripe avocados are your friend here—those soft enough to yield but not turn to mush in your hands. Cucumbers bring the crunch, which this salad lives for. Red onion gives it just enough “zing” (is that even a word?) and a simple dressing ties it together. Salt, black pepper, maybe a bit of lemon or lime juice. That’s it, pinky promise.
What I love is you don’t need an entire spice drawer or some secret ingredient your grandma brought from Italy. Just the fresh stuff. Sometimes, I’ll toss in a little olive oil and a pinch of chopped cilantro if I’m feeling extra, but even plain, the flavors are fresh and summery.
How to Make Cucumber Tomato Avocado Salad
Start with a big bowl—trust me, you’ll want room to toss. Chop tomatoes into bite-sized chunks. Peel (or don’t peel; who’s judging?) your cucumber and slice it up. I go for thin half-moons because it just feels right. Next, dice your ripe avocados. I usually squeeze a bit of lemon over these chunks right away to keep ‘em looking green and cheerful. Red onion comes in last, thinly sliced, just enough for punch without taking over.
Now, literally toss it all together. Add a glug of olive oil, a little more lemon or lime juice, and don’t skimp on flaky salt and cracked pepper. You want it to sing. Give it a taste and adjust till you’re happy—and who says you need a fancy vinaigrette anyway?
My neighbor borrowed my recipe and texted, “This is my new favorite lunch. Bright, easy, and my picky kid even ate some. Miracle!” (I mean, I’ll take the win.)
Customizing Your Salad
Let’s be real. Sometimes you’ve got to work with what’s left in the fridge, right? Swap the red onion for green onion or shallots. Want some heat? Add a pinch of chili flakes or diced jalapeño. Cheese lovers—feta is my go-to, but mozzarella works if you’re craving those creamy vibes. If you’re into herbs, parsley, dill, or basil boost the summer flavor. More veggies? I’ve tossed in sweet corn or even grilled zucchini.
People even add beans or grilled chicken to make it a meal. Personally, I think it’s a genius move when you’re beyond hungry and can’t even think straight. Basically, don’t be shy—tweak till it feels right.
One reader wrote in, “I throw in leftover chickpeas and wow—total game changer for lunch at work!” Makes you wonder what other little kitchen secrets we’re just not telling each other yet, huh?
Serving Suggestions
There are a ton of ways to enjoy this salad. Here are my absolute favorites:
- Spoon it over warm, crusty bread for a quick open-faced sandwich (super satisfying).
- Serve alongside grilled chicken or fish for a sunny dinner plate.
- Pack it as a no-wilt lunch for picnics or office days.
- Top with crumbled feta or pine nuts if you want that five-star restaurant feel without leaving your kitchen.
Sometimes I toss it right in a wrap, and hey, if “fancy” means eating straight from the bowl while standing at the kitchen counter, then I guess I’m fancy.
Storing Your Salad
Okay, so truth: avocados don’t really like hanging out overnight. If you want to make this ahead, chop everything except the avocado, cover tight, and chill. Add avocado plus the dressing right before serving so it’s not a mushy mess.
Leftovers? They’ll keep in the fridge maybe a day, max two, before looking a bit sad. A little lemon or lime juice slows down the browning, but don’t push your luck. Fresh is just always best—can’t help but sound bossy on this one.
I’ve kept mine in the fridge for up to two days, but really, it never lasts that long. It’s my snack with crackers, and I love every bite! – Jamie P.
Common Questions
Can I prep Tomato Cucumber Avocado salad in advance?
Yep—just keep the avocado out until the last minute. Add it before serving to keep it pretty.
Does this salad need to chill?
It’s best cold, but I’ve eaten it straight after mixing. Pop it in the fridge for 30 minutes if you want it extra refreshing.
What if I don’t have fresh lemon or lime?
A splash of vinegar works in a pinch—white wine or apple cider are best. Skip the plain white stuff.
Is it kid-friendly?
In my house, yes (with minimal onion). Try leaving a few pieces of each veggie separate if you’ve got picky eaters.
What type of cucumber is best to use?
English cucumbers are my pick—fewer seeds, thinner skins. But regular ones with the seeds scooped work just fine, too.
Give This Salad a Whirl
To sum it up: Tomato Cucumber Avocado salad saves the day when you need something quick, cool, and honestly just fail-proof. You don’t need fancy gear or chef skills, just a few bright veggies and your favorite bowl. Trust me, this one never fails to impress, whether you’re eating alone or sharing with friends. For more inspiration (no kidding, their version rocks), check out Cucumber Tomato Avocado Salad – NatashasKitchen.com and never get bored at lunch again. 
Tomato Cucumber Avocado Salad
A refreshing and flexible salad perfect for quick lunches or dinner sides, featuring tomatoes, cucumbers, and ripe avocados.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups tomatoes (cherry, grape, or beefsteak)
- 1 cucumber
- 2 ripe avocados
- 1 small red onion
- 2 tablespoons olive oil
- Juice of 1 lemon or lime
- Salt, to taste
- Black pepper, to taste
- Optional: chopped cilantro, chili flakes, feta cheese
Instructions
- Chop tomatoes into bite-sized chunks.
- Peel and slice the cucumber into thin half-moons.
- Dice the ripe avocados and squeeze some lemon juice over them to prevent browning.
- Thinly slice the red onion.
- Toss all the ingredients together in a large bowl.
- Drizzle with olive oil and additional lemon or lime juice, then season with salt and pepper to taste.
Notes
Customize with your fridge leftovers, such as sweet corn, grilled zucchini, or beans for a heartier meal. Add avocado only right before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg