Easy Fresh Cucumber Tomato Avocado Salad

This is the kind of salad that happens when you want something fresh and crunchy and unfussy, and also you’re trying to use that avocado that went from rock to ripe in about six minutes. It’s crisp cucumber, juicy tomatoes, and creamy avocado tossed in a lemony olive oil situation with a little garlic and herbs. It tastes like a backyard afternoon even if you’re eating it over the sink between Zoom calls. No stove. No drama. Just a bowl of summer.

My husband calls this “the good bowl” and I literally watched him eat it standing at the counter the other night like it was popcorn. The kids will stab out all the avocado pieces first (same, honestly), and we usually end up making a second batch because someone “just wants a bite.” It’s the thing I bring to barbecues when I forgot there was a barbecue. Fast, fresh, gone in ten minutes.

How to Make It

Grab a big bowl because we’re tossing with enthusiasm. Chop 1 large English cucumber (or 2 Persian) into bitey half-moons. Halve a pint of cherry tomatoes (or dice 2 big tomatoes if that’s what you’ve got). Slice a little red onion thin-thin—like, “can see through it” thin—about 1/4 cup. Cube 1–2 ripe avocados last so they don’t get moody and brown.

For the dressing, whisk 3 tablespoons olive oil with 2 tablespoons fresh lemon juice (or 1 tbsp lemon + 1 tbsp red wine vinegar), 1 small grated garlic clove, 1/2 teaspoon kosher salt, and a few grinds of pepper. I add a pinch of red pepper flakes and a teeny drizzle of honey if the tomatoes are kinda meh—trust me, it perks things up.

Dump everything in the bowl, add a handful of chopped fresh herbs (parsley, cilantro, or basil—go wild), pour over the dressing, and toss gently so you don’t smush the avocado. Taste. Add more salt or acid until it sings. Eat immediately, preferably with something grilled, or just a fork.

✔Ingredient Notes

– Cucumber: English or Persian = fewer seeds and more crunch. If using garden cukes, scrape seeds if they’re watery so your salad doesn’t get soggy.
– Tomatoes: Cherry or grape are sweetest and don’t flood the bowl. Big tomatoes work—just drain the extra juice if they go juicy on you.
– Avocado: Ripe but not mushy. If it squishes like the base of your thumb, perfect. Toss it in last so it doesn’t disappear into guac-land.
– Red onion: Slice whisper-thin. If onions bully you, soak slices in cold water for 5 minutes to chill them out.
– Olive oil: Good EVOO makes it taste restaurant-fancy. If yours is sharp, add a pinch of sugar or honey to balance.
– Lemon juice: Fresh is non-negotiable here. Lime works too—gives a bright taco-salad vibe.
– Garlic: One small clove, grated. Raw garlic is bossy. If you overdo it, add more oil/lemon to calm it down.
– Herbs: Parsley for clean, cilantro for zippy, basil for sweet. Use what’s hanging out in your fridge.
– Feta (optional): Salty crumbles take it over the top. Mozzarella pearls if you want soft and milky instead.
– Red pepper flakes: Tiny pinch = tiny kick. Skip if feeding spice skeptics.

✔Recipe Steps

1. Chop cucumber, halve tomatoes, and thinly slice red onion; add to a big bowl.
2. Whisk olive oil, lemon juice, grated garlic, salt, pepper, and a pinch of red pepper flakes.
3. Pour dressing over veggies and toss to coat.
4. Cube avocado and gently fold it in with chopped fresh herbs.
5. Taste and adjust salt and acidity; add feta if using.
6. Serve immediately or chill 10–15 minutes to let flavors mingle.

What to Serve It With

– Grilled chicken thighs, steak, or salmon
– Burgers or brats at a backyard cookout
– Hummus and warm pita for a light lunch
– Crispy potatoes or rice pilaf for a fuller plate
– Shrimp skewers or rotisserie chicken when you’re not cooking cooking

✔Tips & Mistakes

– Salt smart: Salt the dressing, not the veggies first—keeps everything crisp.
– Knife size matters: Big chunky pieces = fancy vibes, tiny dice = salsa territory. Choose your adventure.
– Avocado last: It bruises if you toss like a maniac. Fold it in gently.
– Tomato trouble? If yours are bland, a pinch of sugar or honey wakes them up.
– Don’t over-garlic: Raw garlic grows while it sits. Start small.

✔Storage Tips

Leftovers live best in a sealed container in the fridge for up to 24 hours. The avocado will soften and get a little cozy with the dressing—still super tasty. If you plan for leftovers, toss avocado into only the portion you’re serving and save extra avocado to cube in fresh later. Eating it cold straight from the fridge is elite behavior. Breakfast with a fried egg on top? Zero regrets.

✔Variations and Substitutions

– Add protein: Toss in canned chickpeas, grilled shrimp, or shredded rotisserie chicken.
– Cheese swap: Feta for salty bite; mozzarella pearls for creamy; goat cheese for tang.
– Herb swap: Dill + parsley for deli vibes; cilantro + lime for taco energy.
– Acid options: Lemon, lime, or red wine vinegar. Balsamic is heavier—use lightly.
– Crunchy extras: Toasted pepitas, sunflower seeds, or chopped almonds.
– Sweet note: Tiny drizzle of honey or maple if tomatoes are out of season.
– Garlic shy? Use 1/4 teaspoon garlic powder—mellower and easier on the breath.
– Low FODMAP-ish: Skip onion, use green onion tops, and keep the garlic modest.

Frequently Asked Questions

Easy Fresh Cucumber Tomato Avocado Salad

Crunchy cucumber, juicy tomatoes, and creamy avocado tossed in a bright lemon–olive oil dressing with a hint of garlic and cilantro. Ready in minutes, refreshing, and perfect as a side or light lunch.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup cucumber, chopped peeled if waxy; English or Persian preferred
• ▢ 2 cup cherry tomatoes, halved
• ▢ 2 cup avocado, diced about 2 medium avocados
• ▢ 0.5 cup red onion, thinly sliced rinse in cold water for milder flavor
• ▢ 0.25 cup fresh cilantro, chopped or use parsley
• ▢ 3 tablespoon lemon juice, fresh or use lime juice
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1 clove garlic, minced optional
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper, freshly ground

Instructions

Preparation Steps

• Prep the produce: chop the cucumber and avocado, halve the tomatoes, and thinly slice the red onion. Chop the cilantro.
• Whisk the dressing in a large bowl: lemon juice, olive oil, minced garlic, salt, and black pepper.
• Add cucumber, tomatoes, red onion, and cilantro to the bowl. Toss gently to coat.
• Fold in the diced avocado last to avoid mashing. Taste and adjust salt, pepper, or lemon as needed. Serve immediately.

Notes

Best enjoyed fresh. If preparing ahead, toss everything except the avocado; add avocado just before serving. For extra richness, add 0.25 cup crumbled feta.