Avocado Tomato Cucumber Salad
A quick and easy Avocado Tomato Cucumber salad that will go with any meal. Simple ingredients, packed with flavor.
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This colorful little salad is so simple and easy and goes great with just about anything. As a person that absolutely loves avocado in any way, shape and form – I’m always looking for new ways to spruce it up.
Another great thing about it is the fact that is takes 10 minutes from start to finish – at the very most. Depending on your knife skills of course.
This little side salad can be enjoyed with a barbecue or any kind of dinner or lunch. You can even add a bit of shredded chicken or tuna to make it a standalone lunch! Since this little salad is such a simple recipe, you can easily spruce it up even more if you feel like it. Add some feta cheese, a dash of lime, lettuce – whatever you feel like!
Why You’ll Love this Recipe:
Fresh and vibrant: Bursting with color, crunch, and creamy avocado in every bite.
Quick and simple: Only six ingredients and ready in minutes, perfect for busy days.
Naturally healthy: Packed with vitamins, fiber, and healthy fats for a nutritious side or light meal.
Zesty and bright: Red wine vinegar adds the perfect tang to balance the creamy avocado.
Perfect side dish: Complements grilled meats, tacos, or seafood beautifully.
Customizable: Add feta cheese, lime juice, or chickpeas for a heartier twist.
Ingredients to Make Avocado Tomato Cucumber Salad:
- avocados. Use ripe but firm avocados so they hold their shape when mixed. Dice just before serving to prevent browning.
- cucumber. English or Persian cucumbers are best, they’re crisp, mild, and have thin skin that doesn’t need peeling.
- cherry tomatoes. Sweet and juicy, they add color and freshness. You can also use grape or diced Roma tomatoes.
- red onion. Adds a mild sharpness and crunch, if you prefer a subtler flavor, soak the diced onion in cold water for 10 minutes before using.
- cilantro. Adds a bright, herbal note that ties the flavors together. If you’re not a fan, parsley makes a great substitute.
- red wine vinegar. Provides tanginess and freshness, balsamic vinegar or lime juice can be swapped for a different twist.
How to Make Avocado Tomato Cucumber Salad:
- In a large bowl, combine the diced avocados, cucumber, halved cherry tomatoes, and diced red onion.
- Add the chopped cilantro and toss everything gently.
- Drizzle the red wine vinegar over the salad and toss to combine.
- Season with salt and pepper to taste.
Recipe Notes & Tips:
- Dice evenly: Cut all ingredients into similar-sized pieces so the flavors mix well and every bite feels balanced.
- Add vinegar last: Drizzle it over just before tossing to keep the avocado from softening too quickly.
- Handle avocado gently: Use a rubber spatula or spoon to toss so the pieces stay intact.
- Chill before serving: Refrigerate for 10–15 minutes to enhance flavor and texture.
- Add more flavor: Sprinkle in crumbled feta, diced jalapeño, or a squeeze of lime juice for a bright, zesty upgrade.
- Avoid making too far ahead: This salad is best fresh, avocado will brown after a few hours even with vinegar.
- Milder onion option: Substitute red onion with green onion or shallots for a softer flavor.
- Serving idea: Serve over a bed of greens, in tacos, or alongside grilled chicken or fish.
Serving Suggestions:
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 1 day. To help prevent the avocado from browning, press a piece of plastic wrap directly on the surface of the salad before sealing.
Freezer: Not recommended, avocado and fresh vegetables lose their texture once thawed.
Make ahead: Chop the cucumber, tomatoes, onion, and cilantro in advance, but add the avocado and vinegar just before serving for the freshest texture.
FAQs:
Yes, lime juice, lemon juice, or balsamic vinegar all work well for a slightly different flavor profile.
Yes, replace it with fresh parsley or basil for a different herbal flavor.
If you prefer extra flavor, drizzle in an additional tablespoon of olive oil or a splash of lime juice before serving.
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Avocado Tomato Cucumber Salad
Equipment
Ingredients
- 2 avocado, diced
- 1 cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ½ red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon red wine vinegar
Instructions
- In a large bowl, combine the diced avocados, cucumber, halved cherry tomatoes, and diced red onion.
- Add the chopped cilantro and toss everything gently.
- Drizzle the red wine vinegar over the salad and toss to combine.
- Season with salt and pepper to taste.
Nutrition
Notes
- Dice evenly: Cut all ingredients into similar-sized pieces so the flavors mix well and every bite feels balanced.
- Add vinegar last: Drizzle it over just before tossing to keep the avocado from softening too quickly.
- Handle avocado gently: Use a rubber spatula or spoon to toss so the pieces stay intact.
- Chill before serving: Refrigerate for 10–15 minutes to enhance flavor and texture.
- Add more flavor: Sprinkle in crumbled feta, diced jalapeño, or a squeeze of lime juice for a bright, zesty upgrade.
- Avoid making too far ahead: This salad is best fresh, avocado will brown after a few hours even with vinegar.
- Milder onion option: Substitute red onion with green onion or shallots for a softer flavor.
- Serving idea: Serve over a bed of greens, in tacos, or alongside grilled chicken or fish.
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Yummmm!!
you forgot the tomatoes!
So good! It’s my go-to side salad for dinners!