This healthy Avocado Tomato Cucumber Salad recipe is light, fresh, and ready in minutes! Good side dish for pot lucks or summer picnics and is Vegetarian + Vegan + Whole30 + Paleo + Keto.
It’s really easy to make this avocado salad. It’s just a matter of chopping up your veggies and tossing them together in a bowl. Salads like this one and my Cucumber Salad with Greek Dressing are easy to whip up and don’t require any cooking, and come together in 15 minutes.
I also like to add canned or cooked chickpeas and mixed greens to this salad to make it more healthy and protein-rich. Check my favorite Chickpea Cucumber Salad from my blog.
Ingredients
- Avocado: Use good quality ripened avocado to make this salad otherwise it will taste bad. I have used 1 Hass Avocado.
- Cucumber: I used English cucumber, Persian cucumbers work too.
- Tomatoes: I used Roma but cherry tomatoes also work.
- Onion: red onion works best in salads so that’s what I used.
- Herbs: I used cilantro but feel free to use dill leaves or some parsley or other fresh herbs you have.
- Olive oil: extra virgin works best. This is optional, you can skip it.
- Lime juice: I used the juice of half lime. Feel free to increase or decrease according to your preference.
- Seasoning: salt, black pepper
How to Make Avocado Cucumber Tomato Salad
Chop all your veggies, removing any seeds/skin/stems needed.
In a large mixing bowl, Add all the ingredients and toss well until all the ingredients are mixed and well seasoned.
Top the lettuces with tomato slices, avocado, and corn, and drizzle with the dressing.
Cover and refrigerate for at least 30 minutes. Toss again before serving. Enjoy Healthy Avocado Cucumber Salad!
Tips & Variations
- You can add vegetables of your choices like bell pepper, lettuce.
- Add ½ of cooked or canned chickpeas for extra protein.
- You can also add some baby mozzarella or feta cheese.
FAQs
We all know avocado turns brown faster, So I recommend serving this salad fresh. However, you can chop all the veggies except the avocado and store them in the refrigerator. Before serving, add the avocado and toss everything well.
More Avocado Recipes
- Avocado Paratha
- Creamy Avocado Pasta
- Avocado Golgappa
- Avocado Smoothie
- Guacamole Sandwich
- Avocado Chocolate Mousse
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Avocado Corn Salad
- Boiled Peanut Salad
- Kachumber Salad
- Chickpea Cucumber Salad
- Southwestern Salad with Avocado dressing
If you are looking for more avocado recipes check out my avocado recipes collection.
Avocado Cucumber Tomato Salad
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 large ripened avocado diced (about 1 cup)
- ½ english cucumber diced (about 1 cup)
- 1 medium roma tomato de-seeded & diced (about ½ cup)
- ¼ cup red onion diced
- ¼ cup cilantro (coriander leaves)
- 1 teaspoon white vinegar Or apple cider vinegar ,optional
- 1 tablespoon extra virgin olive oil optional
- 2 tablespoons lime juice
- salt and black pepper to taste
Instructions
- Chop your veggies, removing any seeds/skin/stems needed.
- In a large mixing bowl, Add all the ingredients and toss well until all the ingredients are mixed and well seasoned.
- Cover and refrigerate for at-least 30 minutes. Toss again before serving. Enjoy Healthy Avocado Cucumber Tomato Salad!
Video
Notes
Tips & Variations
- You can add vegetables of your choices like bell pepper, lettuce.
- Add ½ of cooked or canned chickpeas for extra protein.
- You can also add some baby mozzarella cheese.
Nutrition
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