Description
This Cucumber Tomato Avocado Salad is a bright, refreshing mix of crisp cucumber, juicy cherry tomatoes, and creamy avocado, finished with a simple lime-and-olive-oil dressing. It’s the kind of salad that feels light yet satisfying, making it ideal as a quick lunch, a side dish for dinner, or an easy option for gatherings when you want something fresh and colorful on the table.
Prep Time
15 minutes
Total Time
15 minutes
Yield
4 servings
Calories
180 per serving
Ingredients
- 2 cups diced cucumber
- 2 cups halved cherry tomatoes
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1) Prepare the vegetables
Start by rinsing the cucumber and cherry tomatoes under cool running water, then pat them dry so excess water doesn’t dilute the dressing later. Dice the cucumber into bite-sized pieces, aiming for a size that’s easy to scoop up with a fork and matches the tomatoes and avocado. Next, slice the cherry tomatoes in half. Cutting them exposes their juicy centers, which will naturally mingle with the dressing and help the salad taste even more vibrant.
Now move on to the avocado. Slice it in half lengthwise, remove the pit, and gently scoop the flesh out. Dice the avocado into chunks similar in size to the cucumber pieces. The key here is to keep the avocado chunky and intact so you get creamy bites throughout the salad instead of a mashed texture. Finally, finely chop the red onion so its sharp flavor is spread evenly through the salad rather than showing up in big, overpowering bites. Chop the fresh cilantro as well.
2) Combine the salad base
In a large mixing bowl, add the diced cucumber, halved cherry tomatoes, and diced avocado. Sprinkle in the finely chopped red onion and chopped cilantro. At this stage, don’t stir aggressively—avocado is delicate, and you want to keep those pieces looking fresh and smooth. Use a large spoon and give the ingredients a gentle mix just to distribute everything evenly. You should already see a nice contrast of colors: green cucumber, red tomatoes, pale purple onion, and creamy green avocado.
3) Make the dressing
In a small bowl, add the olive oil and lime juice first. Then sprinkle in the garlic powder, plus salt and pepper to taste. Whisk the mixture until it looks well combined and slightly glossy. This dressing is simple, but it’s doing a lot of work: the lime juice adds a bright, zesty bite that balances the richness of the avocado, and the olive oil helps coat every ingredient so the flavors feel unified. Whisking thoroughly also helps you avoid pockets of garlic powder or seasoning that could taste too intense in one bite.
4) Dress the salad and toss gently
Pour the dressing over the salad mixture in the large bowl. Using a large spoon, gently toss to combine. Think of “folding” more than “stirring”: scoop from the bottom and lift upward so the dressing spreads without crushing the avocado. Keep tossing just until the cucumber, tomatoes, onion, cilantro, and avocado are evenly coated. Once mixed, taste the salad and adjust the seasoning if necessary. A small pinch of extra salt or a touch more pepper can help the fresh flavors pop, especially because cucumber and avocado both benefit from proper seasoning.
5) Serve immediately or chill
You can serve the salad right away for maximum crunch and freshness. If you prefer a more blended flavor, chill it in the refrigerator for 15 to 30 minutes. This brief rest time lets the dressing settle into the vegetables and helps the flavors taste more connected. Serve as a light meal, or as a side dish alongside your favorite main course.
Notes
- For added crunch, include 1/2 cup of diced bell peppers or a handful of mixed greens.
- Substitute lemon juice for lime juice for a different citrus flavor.
Simple serving ideas
Serve this salad as-is, or pair it with a main dish you already love. It also goes well with sparkling water if you want a refreshing drink alongside it.