Cucumber Avocado Tomato Salad is my not-so-secret trick for fixing those days when I want healthy, filling food but have exactly zero motivation. Seriously, I’m always hunting for quick options that beat just a sad bowl of lettuce. If you’re tired of the same ol’ limp salads (ugh, right?), or just craving something light, crunchy, and delicious, you’re in the right spot! Oh, and if you love salads like I do, you’ll want to see this Romaine Lettuce and Avocado Salad for later too. Now, let’s get to the real reason you’re here. 
Ask an irresistible, sweet-tooth question
Ever stand in the kitchen, digging through the fridge, and think, “If only salads tasted as good as dessert?” Same. Honestly though, this one kinda does. The Cucumber Avocado Tomato Salad is crisp, creamy, and a little tangy… I almost lick the bowl. Would you judge me if I said I’ve gone back for thirds at my own table? Oops.
Why You’ll Love This Recipe
Let me hit you with the facts. This Cucumber Avocado Tomato Salad packs so much satisfaction in just a few bites. The avocado is all creamy and dreamy, cucumber gives it snap (oh, that crunch), and cherry tomatoes burst with flavor, especially if you score the good ones from the farmers market. It’s one of those five-star restaurant moments at home without fancy effort. Don’t be scared by how easy this is; it tastes fancier than it has any right to. Seriously, your dinner table will not know what hit it. 
Ingredients
Let’s keep this real simple. No running all over town for mystery seasonings nobody knows how to pronounce. Grab these:
- Cucumbers — regular or Persian (the small ones hold their crunch)
- Ripe Avocados — but not mushy or brown, yikes
- Cherry Tomatoes — so juicy, and honestly, prettier in the salad
- Red Onion — adds some funk, in the best way
- Fresh Lemon Juice — way better than the bottled stuff
- Olive Oil — use the good kind if you’ve got it
- Salt and Pepper — don’t forget these, flavor matters
The fresher your ingredients, the better this salad shows up for you.
Timing
This is my go-to when I need something on the table, like, yesterday.
Start to finish, ten minutes. Maybe twelve if chopping avocados makes you nervous (no shame, those pits are sneaky). No marinating. No waiting. Just chop, toss, eat. If you move really fast, people might wonder if you’re a salad ninja. 
Step-by-Step
Okay, here’s how to whip up this Cucumber Avocado Tomato Salad without making a mess in the kitchen. First, wash and slice your cucumbers—I like half-moons, but do you. Next, chop those avocados into chunks, not too tiny or they’ll vanish. Halve the cherry tomatoes (lots of color!), and thinly slice a bit of red onion. Everything in the bowl? Squeeze a hefty splash of lemon juice on the avocado so it won’t go brown on you (helpful, right?). Drizzle a little olive oil, season with salt and pepper, and fold together gently. (Confession: I use my hands. Don’t tell anyone.) Tweak salt and acid as you go—it’s your salad, after all! That’s it. If you’re feeling wild, a sprinkle of fresh herbs is awesome, too.
Nutritional Information
I can’t say this is a magic health potion, but I mean, it’s close. Avocados are full of good fats and keep you full. Cucumbers? All hydration and crunch. Tomatoes bring a boatload of vitamin C. You end up with a bowl of fresh, fiber-packed, heart-healthy goodness. There’s nothing heavy or greasy here, so you get that “I actually feel good” kind of full.
Healthier Alternatives
Want to give it a healthy spin? Easy swap-ins. You can dial down the olive oil if you’re watching calories. Toss in a handful of spinach, kale, or microgreens for bonus nutrition. Skip the salt and squeeze more lemon for brightness. If you’re plant-based, this Cucumber Avocado Tomato Salad is already naturally vegan (love that for us). And if you want some spice, a dash of chili flakes never hurt anybody.
Serving Suggestions
This salad can do it all, trust me. Here are a few fun ways I like to enjoy it:
- Top your grilled chicken with it for an easy dinner.
- Pile it onto toasted bread for a quick lunchtime treat.
- Eat it plain, straight outta the bowl with a spoon (no judgment).
- Pair it with fish or shrimp—super good with something like this Spicy Shrimp Avocado Salad with Zesty Lime Dressing.
It goes fast, so maybe double it if you’ve got hungry mouths around.
Common Mistakes
I won’t lie, I’ve made every mistake in the book with this one. Don’t use overripe avocados unless you want a mushy situation. Go easy on the lemon; too much and it overwhelms everything. Also, don’t mix too hard or you’ll lose those nice chunks. Heavy hand with the onion? That’ll stick with you all day—ask me how I know. And most important, don’t make it too far ahead. The avocado goes brown, and nobody’s into that.
Storing Tips
Here’s where I always trip up—leftovers. Honestly, this Cucumber Avocado Tomato Salad is best fresh. Still, if you have some left, pop it in an airtight container, press a bit of plastic on the top, and chill. Eat within a day, max. Add extra lemon juice right before serving to perk it back up if you need. But if you can, make only what you’ll eat. Fresh wins every time.
Common Questions
Can I prep this salad ahead?
Sort of. Chop the cucumbers and tomatoes ahead, but add avocado and dressing right before eating.
What if my avocados are rock hard?
Patience, my friend. Try another day, or swap for extra cucumber and tomato.
How do I keep the salad from getting watery?
Salt the cucumbers for a minute and pour off any liquid before mixing.
Can I use lime instead of lemon?
Yes, lime is delicious—go with what you’ve got.
Is this Cucumber Avocado Tomato Salad gluten-free?
Absolutely. It’s naturally gluten-free, vegan, and easy for everyone to love.
Ready to try it for yourself?
Okay, that’s a wrap on my favorite bowl of goodness. Quick, simple, doesn’t break the bank (or your willpower), and it’s got all the freshness in the world. Just gather your crisp veggies and get chopping! If this gets you in a salad mood, check out what other salad recipes you can make at home. And hey, if you’re looking for more inspiration, these guides from Cucumber Tomato Avocado Salad – NatashasKitchen.com and Tomato, cucumber, avocado salad – Green Valley Kitchen are worth a peek. Now go play with your veggies—you’ll thank me later! 
Cucumber Avocado Tomato Salad
Ingredients
Salad Ingredients
- 1 medium Cucumber Regular or Persian cucumbers are preferred for crunch.
- 2 large Ripe Avocados Make sure they are not mushy or brown.
- 1 cup Cherry Tomatoes Halved for best flavor.
- 1/4 medium Red Onion Thinly sliced.
- 2 tablespoons Fresh Lemon Juice Use fresh lemon juice instead of bottled.
- 2 tablespoons Olive Oil Use good quality olive oil if available.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper To taste.
Instructions
Preparation
- Wash and slice the cucumbers into half-moons.
- Chop the avocados into chunks, ensuring they are not too small.
- Halve the cherry tomatoes and slice the red onion thinly.
- Put all the ingredients in a large bowl; squeeze lemon juice over the avocado to prevent browning.
- Drizzle with olive oil, season with salt and pepper, and fold everything together gently.
- Adjust salt and acidity according to taste.
