I’m sharing my Cucumber Tomato Avocado salad with the best lemon dressing and fresh cilantro, and I even have a simple trick in the dressing that makes it a keeper in my Cucumber Cilantro Salad recipes.

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I throw this salad together when I need something quick that still feels a little special. Crisp cucumbers meet buttery avocado and somehow make a simple plate feel interesting, its a combo I don’t ever get tired of.

The dressing I use is bright and a little unexpected, so you keep reaching for another forkful. I took it to a summer cookout and people kept asking what was in it, which almost never happens, so yeah this one’s a keeper.

If you like easy, fresh food that feels fancy without trying, this is your kind of Living Well Recipes, trust me.

Ingredients

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Cucumber: crisp, hydrating, low calorie, adds crunch and mild freshness, some fiber
Tomato: sweet-tart, rich in vitamin C and lycopene, boosts color and acidity
Avocado: creamy, full of heart healthy fats, fiber and potassium, very filling
Red onion: sharp bite that wakes the salad, contains antioxidants like quercetin
Cilantro: bright herb, vitamin K, fresh lift, some folks love it or hate it
Lemon: tart and zippy, provides vitamin C and lively acidity, balances richness
Olive oil: smooth, adds richness and healthy monounsaturated fats, carries flavor

Ingredient Quantities

2 medium cucumbers, thinly sliced (or 1 large English cucumber) — about 3 cups

2 cups cherry tomatoes, halved (or 3 medium tomatoes, diced)

2 ripe avocados diced

1/4 red onion, thinly sliced

1/3 cup fresh cilantro chopped, packed

Juice of 1 large lemon (about 3 tablespoons)

3 tablespoons extra virgin olive oil

1 small garlic clove minced

1 teaspoon honey or maple syrup

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

How to Make this

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1. Slice the cucumbers thinly (or use a mandoline) and put them in a large bowl, if they seem watery sprinkle a little salt, let sit 5 to 10 minutes then pat dry with a paper towel.

2. Halve the cherry tomatoes or dice the medium tomatoes and add them to the bowl with the cucumbers.

3. Dice the avocados, toss them with a tiny squeeze of lemon so they don’t brown, then set them aside for now.

4. Thinly slice the red onion, if you want a milder bite soak the slices in cold water for 5 minutes, drain and add to the bowl.

5. Chop the cilantro, stems and all if they’re tender, you want lots of fresh flavor.

6. Make the lemon dressing: whisk together the juice of 1 large lemon, 3 tablespoons extra virgin olive oil, the minced garlic clove, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you like heat. Tip: you can shake everything in a jar for 10 seconds, way less mess.

7. Pour most of the dressing over the cucumbers, tomatoes, onion and cilantro and toss gently, let it sit 5 to 10 minutes so the flavors meld.

8. Fold the diced avocados in at the end, drizzle any leftover dressing over top, taste and add more salt or pepper if needed. Serve right away because avocados get soft and brown if you wait too long.

Equipment Needed

1. Sharp chef’s knife, you’ll want it really sharp or the slicing is a pain
2. Cutting board, sturdy (use two if you don’t want to cross contaminate)
3. Mandoline (optional, great for super thin cucumber slices)
4. Large mixing bowl for the cucumbers, tomatoes and onion
5. Small bowl or jar with a lid for whisking or shaking the dressing, less mess that way
6. Citrus reamer or handheld juicer to get every bit of lemon juice
7. Measuring spoons and a tablespoon measure for oil, honey, salt etc.
8. Paper towels or a clean kitchen towel to pat cucumbers and dry the onions
9. Salad servers or a big spoon and tongs for gentle tossing and serving

FAQ

Q: How do I stop the avocado from turning brown?

A: Toss the avocado with the lemon dressing right before serving, the acid slows browning. If you need to store it, press plastic wrap directly on the salad surface or keep the avocado pieces separate and add them last minute.

Q: Can I make this salad ahead of time?

A: Sort of. You can prep cucumbers, tomatoes, onion, cilantro and the dressing up to a day ahead. Wait to dice and add the avocados until 10 to 15 minutes before serving so they stay fresh.

Q: Any good substitutions if I dont have an ingredient?

A: Use lime instead of lemon, basil or parsley for cilantro, shallot instead of red onion, and maple syrup if you prefer no honey. Feta or cotija cheese would be nice if you want more richness.

Q: How long will leftovers keep?

A: Best eaten same day. If stored in an airtight container in the fridge you get about 24 hours, but the avocado will soften and discolor. For longer storage keep avocado out and combine when ready to eat.

Q: Can I make it spicy?

A: Yes. Add diced jalapeño or a bigger pinch of red pepper flakes, or a splash of hot sauce. Remove seeds for milder heat.

Q: Is this a side or can it be a main dish?

A: Usually a side, but you can make it a meal by adding protein like grilled chicken, shrimp, canned beans or quinoa, and a slice of crusty bread.

Cucumber Tomato Avocado Salad Recipe Substitutions and Variations

Cucumbers: swap with thinly sliced zucchini or jicama for the same crisp bite, use about the same volume.
Cherry tomatoes: use 3 medium diced tomatoes, halved grape tomatoes, or chopped heirloom tomatoes for extra flavor.
Avocados: try diced ripe mango for creamy sweetness, or cubed feta for a salty, rich contrast.
Cilantro: replace with chopped parsley, basil, or mint if you dont like cilantro; parsley keeps it bright, basil adds sweetness, mint gives a cool lift.

Pro Tips

1. Salt the cucumber early, let it sit a few minutes, then really pat it dry — ok sorry no dash — do that or the dressing gets watered down and the salad turns soggy, trust me.

2. Pick avocados that are a little firm not mushy, dice them on the bigger side, toss with a tiny squeeze of lemon and only fold them in at the end so they keep their shape and dont turn to mash.

3. If red onion is too sharp soak the slices in cold water for 5 minutes then drain well, or rinse them under cold running water, either way make sure theyre dry so you dont add extra liquid to the salad.

4. Make the dressing in a jar and shake it good, reserve a spoonful to drizzle at the end, taste and tweak salt or honey last minute, a little extra acid or sweet can rescue a bland batch.

Cucumber Tomato Avocado Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Sharp chef’s knife, you’ll want it really sharp or the slicing is a pain
2. Cutting board, sturdy (use two if you don’t want to cross contaminate)
3. Mandoline (optional, great for super thin cucumber slices)
4. Large mixing bowl for the cucumbers, tomatoes and onion
5. Small bowl or jar with a lid for whisking or shaking the dressing, less mess that way
6. Citrus reamer or handheld juicer to get every bit of lemon juice
7. Measuring spoons and a tablespoon measure for oil, honey, salt etc.
8. Paper towels or a clean kitchen towel to pat cucumbers and dry the onions
9. Salad servers or a big spoon and tongs for gentle tossing and serving

Ingredients

2 medium cucumbers, thinly sliced (or 1 large English cucumber) — about 3 cups
2 cups cherry tomatoes, halved (or 3 medium tomatoes, diced)
2 ripe avocados diced
1/4 red onion, thinly sliced
1/3 cup fresh cilantro chopped, packed
Juice of 1 large lemon (about 3 tablespoons)
3 tablespoons extra virgin olive oil
1 small garlic clove minced
1 teaspoon honey or maple syrup
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)

Directions

Slice the cucumbers thinly (or use a mandoline) and put them in a large bowl, if they seem watery sprinkle a little salt, let sit 5 to 10 minutes then pat dry with a paper towel.
Halve the cherry tomatoes or dice the medium tomatoes and add them to the bowl with the cucumbers.
Dice the avocados, toss them with a tiny squeeze of lemon so they don't brown, then set them aside for now.
Thinly slice the red onion, if you want a milder bite soak the slices in cold water for 5 minutes, drain and add to the bowl.
Chop the cilantro, stems and all if they're tender, you want lots of fresh flavor.
Make the lemon dressing: whisk together the juice of 1 large lemon, 3 tablespoons extra virgin olive oil, the minced garlic clove, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you like heat. Tip: you can shake everything in a jar for 10 seconds, way less mess.
Pour most of the dressing over the cucumbers, tomatoes, onion and cilantro and toss gently, let it sit 5 to 10 minutes so the flavors meld.
Fold the diced avocados in at the end, drizzle any leftover dressing over top, taste and add more salt or pepper if needed. Serve right away because avocados get soft and brown if you wait too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.