This Cucumber Tomato Avocado Salad is a simple yet delicious dish, perfect for a refreshing snack or as a healthy side to any meal. With the crispness of cucumber, the juiciness of tomatoes, and the creamy texture of avocado, it’s a treat for the taste buds that doesn’t require much time or effort to prepare.
Ingredients
2 medium cucumbers, diced
2 medium tomatoes, chopped
1 ripe avocado, diced
1/4 red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the diced cucumbers, chopped tomatoes, and avocado.
Add the thinly sliced red onion and chopped cilantro.
Drizzle with olive oil and lemon juice, then gently toss to combine.
Season with salt and pepper to taste.
Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Variations
If I want to switch it up, I sometimes add a handful of feta cheese or crumbled goat cheese for a creamy and tangy addition. For a bit more protein, I’ll toss in some grilled chicken or chickpeas. If I prefer a more Mediterranean flavor, I might add some kalamata olives or a sprinkle of dried oregano. The possibilities are endless with this salad!
Storage/Reheating
If I have leftovers, I usually store them in an airtight container in the fridge for up to a day. The salad is best enjoyed fresh, as the avocado can get mushy over time. If I want to keep it a bit longer, I often store the avocado separately and toss it in just before serving to maintain the texture.
FAQs
Can I make this salad ahead of time?
While this salad is best eaten fresh, I can prepare the cucumber, tomatoes, and onion ahead of time and store them in the fridge. I typically wait to add the avocado until right before serving to prevent it from browning.
How can I prevent the avocado from browning?
To help prevent browning, I add the avocado just before serving, and I also drizzle it with a little extra lemon juice, which helps preserve its color.
Can I add other vegetables to this salad?
Definitely! I love adding bell peppers or even shredded carrots for a bit more crunch and color. Feel free to get creative with any veggies you enjoy.
What can I serve this salad with?
This salad pairs wonderfully with grilled meats, fish, or as a light accompaniment to a sandwich or wrap. It also works as a great side dish for picnics or barbecues.
Can I make this salad spicy?
If I want a little kick, I add some diced jalapeño or red pepper flakes to the mix. It gives the salad a nice heat without overpowering the freshness of the other ingredients.
Conclusion
This Cucumber Tomato Avocado Salad is the perfect dish to make when I’m craving something light, fresh, and full of flavor. It’s quick to prepare, customizable, and makes for a healthy addition to any meal. Whether I’m serving it as a side or enjoying it as a snack, I know this salad will always hit the spot.
Recipe:
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Cucumber Tomato Avocado Salad
This refreshing Cucumber Tomato Avocado Salad is a perfect healthy side dish for any meal or a light snack. With crisp cucumbers, juicy tomatoes, creamy avocado, and a zesty lemon-olive oil dressing, it’s the ideal way to enjoy fresh flavors in minutes.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
2 medium cucumbers, diced
2 medium tomatoes, chopped
1 ripe avocado, diced
1/4 red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
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In a large bowl, combine the diced cucumbers, chopped tomatoes, and avocado.
-
Add the thinly sliced red onion and chopped cilantro.
-
Drizzle with olive oil and lemon juice, then gently toss to combine.
-
Season with salt and pepper to taste.
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Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.
Notes
For extra flavor, consider adding feta or goat cheese, grilled chicken, chickpeas, or olives.
The salad is best eaten fresh, but if storing leftovers, keep the avocado separate until ready to serve.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
