Tomato Cucumber Avocado Salad

This fresh salad comes together in less than 15 minutes and makes the perfect summer side dish. Tomato, cucumber and avocado salad is made with just a handful of ingredients and is bursting full of flavor.

I love summer, but here in the South, it gets so hot that all I want for lunch or dinner is something light and refreshing. And I definitely don’t want to spend much time in the kitchen cooking near the hot cooktop or oven. This past Saturday, we had for dinner Honey Chipotle Chicken with this tomato cucumber avocado salad.

Ingredients You Will Need

• Cherry tomatoes
• Cucumber
• Avocado
• Red onion
• Parsley
• Olive oil
• Salt and freshly ground black pepper

How To Make Tomato Cucumber Avocado Salad

• Add cherry tomatoes, cucumber, avocado, red onion in a salad bowl.
• Sprinkle chopped parsley. Pour olive oil over salad, and season with salt and pepper.

An easy summer salad recipe

I just love the vibrant colors of this salad! Tomatoes and avocados are some of my favorite vegetables to eat in the summer. The creamy avocados balance out the acid from the tomatoes so well and the added cucumber adds a wealthy of freshness.

Can you make this salad ahead of time?

You can make this salad up to 24 hours before you plan to serve it and keep it covered in the fridge. However, don’t add the avocados until just before serving so that they don’t brown, and drizzle the dressing before you serve it.

Is this a healthy salad?

This Tomato Cucumber Avocado Salad is naturally vegan and gluten free. It’s made without mayo or added sugar and one serving is around 150 calories. It’s loaded with vitamins, minerals and healthy fats and makes a great addition to a healthy diet.

Recipe Tips and Notes

• Add the avocado right before serving if you are planning to refrigerate the salad.
• Cut the tomatoes, avocado, and cucumber in similar size pieces so that it’s easier to eat.
• I like to use cherry tomatoes in this salad, but you can substitute them with any that you prefer.
• Taste the salad before serving and adjust the salt and pepper if needed.

Check out my other quick and easy summer salads:

• Greek Salad
• Shopska Salad (Bulgarian Salad)
• Tomato Salad
• Cucumber Salad
• Carrot Salad
• Coleslaw

5 from 7 votes

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Tomato Cucumber Avocado Salad

One of my FAVORITE summer salads – Tomato cucumber avocado salad. So colorful, flavorful and easy too!

Cook ModePrevent your screen from going dark

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 219kcal

AUTHOR Neli Howard | Delicious Meets Healthy

INGREDIENTS

• ▢ 1 cup cherry tomatoes, halved
• ▢ 1 English cucumber, peeled and sliced
• ▢ 2 avocados, peeled and diced
• ▢ 1/2 cup red onion, halved & thinly sliced
• ▢ 1 Tablespoon parsley, finely chopped
• ▢ 1-2 Tablespoon extra virgin olive oil
• ▢ salt and freshly ground black pepper, to taste
• ▢ 1 Tablespoon lemon juice

INSTRUCTIONS

• Add cherry tomatoes, cucumber, avocado, and red onion in a salad bowl.
• Pour olive oil and lemon juice over salad, and season with salt and pepper. Mix salad and sprinkle with fresh chopped parsley.

TIPS & NOTES

• Add the avocado right before serving if you are planning to refrigerate the salad.
• Cut the tomatoes, avocado and cucumber in similar size pieces so that it’s easier to eat.
• I like to use cherry tomatoes in this salad, but you can substitute them with any that you prefer.
• Taste the salad before serving and adjust the salt and pepper if needed.

NUTRITION

Serving: 143g | Calories: 219kcal | Carbohydrates: 15g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 708mg | Fiber: 8g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg

Course Salad

Cuisine Mediterranean

Keyword Gluten Free, Healthy, Low Carb, Low Fat, Paleo, Spring, Summer, Vegan, Vegetarian, Whole30