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Avocado, Cucumber, and Tomato Salad Recipe

This Avocado Cucumber and Tomato Salad is the perfect blend of creamy avocado, juicy cherry tomatoes, and crisp cucumber, making it a refreshing and healthy choice for any meal. With the addition of red onion and a simple lemon-olive oil dressing, this simple salad is both vibrant and delicious. Ideal for hot summer days, it’s a great side dish that pairs well with grilled chicken or can be enjoyed on its own.

Bowl of avocado salad.

This Avocado Cucumber and Tomato Salad is delicious and incredibly healthy. It’s Whole30 compliant and entirely plant-based, making it a great choice for those following specific dietary plans such as a low-carb diet. Packed with nutrient-rich ingredients like creamy avocado, juicy tomatoes, and crisp cucumbers, this salad provides a wealth of vitamins and healthy fats.

It’s a refreshing salad option perfect for anyone looking to enjoy a fresh and flavorful dish without compromising their nutritional goals. Plus, it’s quick and easy to prepare, making it an ideal addition to your meal rotation, especially during the hot summer months. It’s also a great way to use your overabundance of garden tomatoes!

Let’s take a look at how to make this easy salad, shall we?

Ingredients

  • 1 pound cherry tomatoes
  • 2 avocados
  • 1 English cucumber
  • ½ red onion
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
Cucumber, lemon, tomatoes, pepper, salt, avocado, and red onion.

Substitutions

When making this Avocado Cucumber and Tomato Salad, there are plenty of substitutions you can make to suit your taste or dietary needs. 

  • Onions: I believe that red onions add a great bite and color, but if you prefer a different type of onion, shallots for a milder flavor, or yellow or white onions.
  • Tomatoes: Instead of cherry tomatoes, you can use Roma tomatoes or any other juicy tomato variety you prefer. 
  • Cucumbers:  If you don’t have English cucumber, Persian cucumbers or regular cucumbers work just as well. 
  • Vinegar: For a different kind of acidity, replace the lemon juice with lime juice, apple cider vinegar, or red wine vinegar. You can also enhance the flavor with fresh herbs like cilantro, basil, or mint, and for a bit of crunch, toss in some sunflower seeds or chopped nuts. 
  • Olive oil: You can substitute avocado oil for olive oil in this recipe, offering a subtle yet delicious difference in flavor while maintaining the healthy fats.

These simple substitutions allow you to customize the salad to your liking, ensuring it remains a refreshing and delicious addition to any meal. 

Keep in mind that any modifications you make will alter the overall flavor of the salad. Adjustments to the ingredients can significantly impact the taste, so experiment with substitutions carefully.

Instructions

Collage of cucumber, tomatoes, avocado and red onion being chopped.
  1. Prepare Ingredients: Wash all the produce thoroughly.
  2. Chop Cucumber: Cut the cucumber into quarters lengthwise, then dice and add to a large bowl.
  3. Cut Tomatoes: Halve the cherry tomatoes and add them to the bowl.
  4. Dice Avocados: Peel and dice the avocados, then add them to the bowl.
  5. Slice Onion: Thinly slice the red onion and add it to the bowl.
  6. Add Dressing: Juice the lemon and sprinkle it over the ingredients. Add the olive oil, salt, and black pepper.
  7. Mix and Serve: Mix until well combined. Serve chilled for the best results.
Lemon being squeezed over a bowl with cucumber, tomatoes, avocado, and red onion.
Salad made with avocado, cucumber, red onion, and seasoning.

Avocado, Cucumber, and Tomato Salad

Create a refreshing Avocado Cucumber and Tomato Salad with simple, fresh ingredients perfect for any meal.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 237kcal

Ingredients

  • 1 pound cherry tomatoes
  • 2 avocados
  • 1 English cucumber
  • ½ red onion
  • 1 lemon juiced
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  • Wash all the produce thoroughly. Dice the cucumbers, halve the cherry tomatoes, peel and dice the avocados, and thinly sice the red onion. Place all of the prepared produce in a large mixing bowl.
  • Juice the lemon and sprinkle it over the ingredients. Add the olive oil, salt, and black pepper.
  • Mix until well combined. Serve chilled for the best results.

Nutrition

Calories: 237kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 22mg | Potassium: 902mg | Fiber: 9g | Sugar: 6g | Vitamin A: 786IU | Vitamin C: 53mg | Calcium: 47mg | Iron: 2mg
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Tips

  • Fresh Herbs: Add fresh herbs like cilantro or basil for an extra burst of flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator. Use plastic wrap to keep the avocados from browning.
  • Variations: Customize with additional ingredients like feta cheese, fresh corn, or bell peppers.
  • Serving Suggestions: This salad is a great side dish for grilled meats or a light lunch.
Salad made with avocado, cucumber, red onion, and seasoning.

Storage Information

This salad is best the day it is prepared. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The lemon juice will help prevent the avocado from browning too quickly.

Fork in a bowl of avocado salad.

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