Cucumber, Tomato & Avocado Salad

Name: Cucumber, Tomato, & Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Vegetarian
Ingredients: 1 medium red onion; 3 large ripe tomatoes, multicolored if desired; 2 avocados; 1 medium cucumber (we like English cucumbers); 2 tablespoons chopped cilantro; 1/4 cup lime juice; 3/4 teaspoon kosher salt; 1/8 teaspoon red pepper flakes

by Sonja Overhiser Updated September 29, 2026 Published July 12, 2026

Total time

15 min

Serves

4 to 6

This cucumber tomato avocado salad is a healthy side dish that takes no time to put together! It’s a go-to summer recipe and fits nearly every diet.

Here’s one of my favorite refreshing salads for summer or anytime you can find great tomatoes: my cucumber tomato avocado salad! It’s all about letting fresh ingredients shine: ripe and juicy tomatoes, cool cucumbers, and creamy avocado.

They’re mixed with lime juice and cilantro for a tangy pop that perfectly accentuates their flavor. It’s great as a side dish for any meal, and it works especially well with Mexican flavors like for serving with tacos, fajitas, or enchiladas.

5 Star Reader Review

⭐⭐⭐⭐⭐ “Easy to make and delicious! Great way to use up end of season tomatoes. It’s nice to eat a salad that doesn’t include lettuce-we have a family member who dislikes all lettuce so this fit the bill. Thanks!” -Karla

Why This Salad Doesn’t Need Dressing

Here’s one thing I love about this salad: it makes its own dressing! When you add kosher salt and lime juice to cut tomatoes, it draws out their juices. This combines with the lime into tangy liquid that pools at the bottom of the bowl.

Let is sit for 5 minutes after tossing so the juices can form. Then serve it with a slotted spoon, or sprinkle the liquid in the bottom over rice or grilled fish: it’s super flavorful!

Ingredients for Cucumber Tomato Avocado Salad

This salad is all about knife skills! That’s right, the only real work in this salad is chopping. Luckily, Alex and I happen to be knife skills experts: we have a whole video series devoted to it! So we’ll walk you through some of the most important techniques. Here are the ingredients you’ll use for this cucumber tomato avocado salad:

Ripe tomatoes: Use the best ripe, delicious tomatoes: don’t risk off-season, mealy tomatoes here! Here’s how to cut a tomato if you need it.
Cucumber: I love using English cucumber for its sweet flavor, and the peel doesn’t have the bitterness of a standard cucumber.
Avocado: Find a perfectly ripe avocado for this one too; here’s how to cut an avocado safely.
Red onion: This adds just the right savory onion flavor.
Cilantro, lime juice, and salt: The magic “dressing” that’s all you need.
Red pepper flakes: These are optional, but they add a subtle complexity.

Easy Variations to Try

There are so many ways to mix up this salad; here are a few different directions you could take it:

Mediterranean: Swap the cilantro for parsley or dill, use lemon instead of lime, and top with crumbled feta cheese.
Tex-Mex: Cut the tomatoes smaller and add grilled corn and black beans.
Extra heat: Add a little minced jalapeño instead of red pepper flakes.
Creamy: Drizzle with Cilantro Lime Dressing or crumble on cotija cheese.
Protein boost: Toss in a can of rinsed chickpeas or black beans to make it more filling, and add a few pinches of salt.

What to Serve Alongside

This cucumber tomato avocado salad works well as a summer side dish for any meal! It’s specifically suited to Mexican flavors because of the lime and cilantro, so it’s a great side to go with tacos or serve with fajitas. Here are a few of the recipes I’d serve with this salad:

Tacos: Try Grilled Shrimp Tacos, Quick Shrimp Tacos, Best Jackfruit Tacos or Black Bean Tacos
Fajitas: It’s great with fajita veggies or vegetarian fajitas.
Seafood: Serve with Cilantro Lime Shrimp or Perfect Grilled Salmon.
Burgers: Try Portobello Mushroom Burger or Best Veggie Burger.
Appetizers: Try Best Pico de Gallo, 5 Minute Bean Dip or Easy Refried Bean Dip.
Drinks: All my Best Margarita Recipes or Micheladas!

Storage Notes

It turns out perfectly flavored: tangy and salty, and highlighting each vegetable to it’s fullest! This salad tastes best right away and leftovers don’t save so well. I recommend eating this salad the day it is made; you can store it at room temperature if you make it a little ahead of eating.

Some liquid will build up in the bottom of the bowl, so it’s best to serve it with a slotted spoon. You can technically store leftovers refrigerated up to 3 days; just allow to come to room temperature before serving.

Dietary Notes

This cucumber tomato avocado salad recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Frequently Asked Questions

How do I keep avocado from turning brown in salad?

Add the avocado just before serving and coat it well in lime juice. The acid slows down the browning, but this salad is best eaten the day it’s made.

What can I use instead of cilantro?

Flat-leaf parsley works; fresh basil, mint, or dill also work but I’d use lemon juice instead of lime to go with those flavors.

What kind of cucumber is best for salad?

English cucumber or Persian cucumbers are my favorites because their skins are thin and their seeds are small. If you use a standard cucumber, make sure to peel and seed it first.