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A fresh bowl of Avocado Tomato Cucumber Salad with red onion and a light dressing.

Refreshing Avocado Tomato Cucumber Salad

This vibrant salad features a perfect textural contrast of creamy avocado, crisp cucumber, and juicy tomatoes. Tossed in a bright lime vinaigrette, it's an effortlessly elegant dish that's ready in under 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Light Main Course, Salad, Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, pitted, peeled, and diced
  • 1/2 small red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground

Equipment

  • Large salad bowl
  • Chef's knife
  • Cutting board
  • Whisk
  • Spatula or large spoon

Method
 

  1. Prepare the vegetables: Dice the cucumber, halve the tomatoes, and finely dice the red onion. Chop the cilantro and set it aside for later.
  2. Make the vinaigrette: In a large salad bowl, whisk together the extra-virgin olive oil, fresh lime juice, and minced garlic. Season with salt and pepper and whisk vigorously until the dressing is slightly thickened and emulsified.
  3. Marinate the vegetables: Add the diced cucumber, halved tomatoes, and red onion to the bowl with the dressing. Toss gently to coat, then let the mixture sit for 5-10 minutes to allow the flavors to meld.
  4. Add final ingredients and serve: Just before serving, add the diced avocado and chopped fresh cilantro to the bowl. Use a spatula to gently fold everything together, being careful not to mash the avocado. Taste and adjust seasoning if necessary. Serve immediately for the best texture.

Notes

Variations: Add protein like grilled chicken or chickpeas. For a salty kick, add crumbled feta or cotija cheese. Toasted pine nuts or pepitas add a nice crunch. A finely minced jalapeño can be added for heat.
Ingredient Swaps: Shallots or green onions can be used instead of red onion. Fresh dill or parsley can replace cilantro. Red wine vinegar or lemon juice can be substituted for lime juice.
Pro Tips: For the best texture, add the avocado and herbs just before serving to prevent browning and sogginess. Be very gentle when mixing in the avocado to keep the chunks intact. Use the freshest, ripest produce available for the best flavor.