Why You'll Love It
- It takes less than 15 minutes from start to finish.
- It’s incredibly versatile and pairs with almost any main course.
- The ingredients are fresh, healthy, and full of vibrant flavor.
- It requires no cooking, making it perfect for hot days.
"I make this salad almost weekly now. It's become our go-to side dish for everything from grilled fish to garlic butter chicken. So simple, so good."
Essential Ingredient Guide
- Avocado: You want one that's just ripe—yields to gentle pressure but isn't mushy. Honestly, a slightly underripe avocado is better than an overripe one here; it'll hold its shape when you toss the salad.
- Tomatoes: Use the ripest, juiciest tomatoes you can find. I like cherry or grape tomatoes because they're sweet and less watery, but a good Roma tomato works beautifully too. Their acidity is key to balancing the richness of the avocado.
- Cucumber: An English or Persian cucumber is best—they have thinner skins and fewer seeds. I usually don't even peel them, just give them a good scrub. That cool, crisp crunch is what makes the salad so refreshing.
- Red Onion: A little bit goes a long way. Slicing it thinly and soaking it in cold water for a few minutes tames its bite, leaving just a sharp, pleasant flavor that cuts through the creaminess.
- Lemon Juice: Freshly squeezed is non-negotiable. It not only adds a bright, tangy zip but also keeps the avocado from turning brown. It’s the soul of the dressing.
- Extra Virgin Olive Oil: A good, fruity olive oil brings everything together. You’ll taste it, so use one you like. It coats the vegetables lightly and carries the flavors.
Complete Cooking Process
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Ingredient Readiness:
The beauty here is in the prep. Dicing the avocado, halving the tomatoes, slicing the cucumber—it’s a quiet, rhythmic process. Getting everything to a similar, bite-sized size means you get a little bit of everything in each forkful. I like to do this first, letting the vegetables rest while I make the dressing.
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Flavor Development:
The flavor really develops the moment you whisk the lemon juice, olive oil, and a pinch of salt together. It’s a simple act, but it transforms the ingredients. When you pour it over the salad and toss gently, the acid from the lemon starts to meld with the juices from the tomatoes, creating a light, natural dressing.
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Texture Control:
The key is to be gentle. You want to coat everything without smashing the delicate avocado. A light hand when tossing ensures the avocado stays in chunks and the cucumber retains its satisfying crunch. This salad is all about that contrast between creamy and crisp.
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Finishing Touches:
Right before serving, I tear up some fresh herbs—basil or cilantro are my favorites. A final crack of black pepper over the top is the last little touch it needs. It’s those fresh herbs that make it sing.
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Serving Timing:
This salad is best served immediately. It doesn’t sit well for long because the avocado will start to soften and the cucumber can release water. But honestly, it’s so quick to assemble that it’s not a problem. You make it, and you eat it. It’s the perfect companion to a simple creamy chicken dish.
- Chill your serving bowl for an extra refreshing salad.
- If you must make it ahead, prep the veggies and dressing separately and combine at the last minute.
- Taste your tomato! If it’s very sweet, you might need an extra squeeze of lemon.
- Use a melon baller to scoop out pretty, round avocado pieces if you're feeling fancy.
Pro Tips
I remember when my neighbor brought over a version of this salad after I’d had a long week. It was so simple, but it felt like such a thoughtful gesture. We sat on the porch and just enjoyed the quiet and the food. That’s the thing about recipes like this—they’re as much about the feeling as they are about the eating. You can easily turn this into a main course by adding some grilled shrimp or shredded crock pot chicken. It’s that versatile. It’s a base that welcomes additions, but it’s also perfect just as it is.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The avocado must be ripe but firm.
- Use the best extra virgin olive oil you have; it makes a difference.
- Don’t skip soaking the red onion—it removes the harshness.
- Season generously with salt and pepper; it wakes up all the flavors.
Frequently Asked Questions
→ Can I make this salad ahead of time?
You can prep the vegetables and dressing a few hours ahead, but keep them separate. Combine everything just before serving to prevent the avocado from browning and the cucumber from getting watery. Honestly, it's so quick to toss together that it's best made fresh.
→ What's the best way to store leftovers?
Leftovers won't be as crisp, but they're still edible. Press plastic wrap directly onto the surface of the salad to limit air exposure and refrigerate for up to a day. The avocado will soften and the salad will be more saucy, but it's fine for lunch the next day.
→ What can I use instead of red onion?
Thinly sliced shallots are a great, milder substitute. You could also use a couple of tablespoons of finely chopped chives for a gentle onion flavor without the bite. If you have no onion at all, it's still a lovely salad.
→ Can I add other vegetables?
Absolutely. Sweet corn kernels, thinly sliced radishes, or bell peppers would all be delicious additions. Just keep the ratios balanced so the star ingredients—avocado, tomato, cucumber—still shine through.
→ Is this salad vegan?
Yes, this recipe is naturally vegan as long as you confirm your specific ingredients are vegan-friendly. It's a great option for a light plant-based meal.
→ What herbs work best?
Fresh basil gives it an Italian feel, cilantro makes it bright and zesty, and mint offers a surprising cooling note. Dill is also lovely with the cucumber. Use what you have and love.
Chef's Tips
This salad is best served immediately. The avocado will begin to brown and the cucumber may release water if it sits too long.,For a more substantial meal, add a can of drained and rinsed chickpeas or some crumbled feta cheese (if not keeping vegan).,The dressing is very simple. Feel free to add a tiny minced garlic clove or a pinch of dried oregano for more complexity.
Nutrition Facts
per serving
180
Calories
3g
Protein
12g
Carbs
15g
Fat
Taste Profile
Bright, fresh, and clean with a balance of creamy richness and tangy acidity.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lime will give a different citrus note, vinegar will be sharper.
Each herb will change the character of the salad significantly.
Recipe Variations
Try these delicious twists on the original
Greek Style
Add crumbled vegan feta, Kalamata olives, and oregano for a Mediterranean twist.
Spicy Kick
Add a finely minced jalapeño to the dressing or a pinch of red pepper flakes for heat.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using overripe, mushy avocado which will turn the salad into a paste.
- Not seasoning the dressing enough—salt is crucial for flavor.
- Tossing the salad too vigorously and breaking down the avocado.
- Letting the assembled salad sit for too long before serving.
Meal Prep & Storage
Make Ahead Tips
You can dice the cucumber, halve the tomatoes, slice the onion, and make the dressing up to 4 hours ahead. Store separately in the refrigerator. Dice the avocado and combine everything at the last minute.
Leftover Ideas
Leftovers will be softer but still tasty. They can be mashed and spread on toast or used as a filling for a wrap the next day.
Perfect Pairings
Serve this with...
Cooking Timeline
Slice onion and soak in water.
Dice avocado, cucumber, halve tomatoes, chop herbs.
Whisk together dressing ingredients.
Drain onion, combine all ingredients, toss gently, and serve.
Avocado Tomato Cucumber Salad
This refreshing avocado, tomato, and cucumber salad is a light and healthy dish perfect for any meal. It comes together in minutes with fresh ingredients you likely already have.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
15 Minutes
Recipe Details
Ingredients
For the Salad
- 01 2 ripe but firm avocados, diced
- 02 1 pint cherry or grape tomatoes, halved
- 03 1 English cucumber, diced
- 04 1/4 cup thinly sliced red onion
- 05 2 tablespoons chopped fresh basil or cilantro
For the Dressing
- 01 3 tablespoons extra virgin olive oil
- 02 2 tablespoons fresh lemon juice
- 03 1/2 teaspoon salt
- 04 1/4 teaspoon freshly ground black pepper
Instructions
First, place your thinly sliced red onion in a small bowl of cold water. Let it sit for about 5-10 minutes. This step takes the sharp edge off and makes it much more pleasant to eat. Meanwhile, you can get everything else ready.
Dice the avocado, halve the tomatoes, and dice the cucumber. Try to get them all roughly the same size so every bite is balanced. Place them all in a large mixing bowl. Drain the red onion and pat it dry, then add it to the bowl along with the chopped herbs.
In a small bowl or a jar with a lid, whisk together the olive oil, lemon juice, salt, and pepper. You’re just looking for it to come together—it might not emulsify perfectly, and that’s okay. Taste it. Does it need more salt? A bit more lemon? Adjust it until it tastes bright and balanced to you.
Pour the dressing over the salad ingredients. Now, using a large spoon or rubber spatula, gently toss everything together. Be careful not to mash the avocado. You just want to coat everything evenly with the dressing.
Taste one more time for seasoning. Sometimes I find it needs another pinch of salt right at the end. Transfer to a serving platter or bowl and enjoy immediately. It’s a fantastic light meal on its own or a perfect side for something like Mississippi chicken.
Notes & Tips
- 1 This salad is best served immediately. The avocado will begin to brown and the cucumber may release water if it sits too long.
- 2 For a more substantial meal, add a can of drained and rinsed chickpeas or some crumbled feta cheese (if not keeping vegan).
- 3 The dressing is very simple. Feel free to add a tiny minced garlic clove or a pinch of dried oregano for more complexity.
Tools You'll Need
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Large mixing bowl
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Sharp knife
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Cutting board
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Small bowl for dressing
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Whisk or small jar with lid
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Measuring spoons
Must-Know Tips
- Gentle tossing is key, Avoid mashing the avocado.
- Taste your dressing, Adjust lemon and salt to your preference.
- Use ripe ingredients, The flavor depends on it.
Professional Secrets
- Chilled bowl, Keep your serving bowl in the freezer for 10 minutes before assembling.
- Herb at the end, Add half the herbs while tossing, half as garnish for maximum fragrance.
- Season in layers, A little salt on the tomatoes and avocado before dressing can enhance their natural flavors.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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