Avocado Tomato & Cucumber Salad is THE everyday side dish that is healthy and super easy to make. Creamy avocados, zesty lemon dressing and juicy tomatoes - all on one plate!
If you love fresh avocado salads, try Nectarine Tomato Burrata Salad and Blackberry and Avocado Salad next.
Avocado Tomato & Cucumber Salad is simple, fresh and refreshing. Juicy tomatoes, crunchy cucumbers, and creamy avocados - all tossed together in a super easy dressing. Zesty summer party or picnic anyone? This healthy side dish is guaranteed to be a hit at summer gatherings together with Avocado Corn Salad on a hot summer day!
Avocado Salad Ingredients
- Avocados! My favorite type of fat! I am also partial to summer salads, especially those with cucumbers and tomatoes. So fresh, nutritious and healthy! If you are looking for ways to incorporate the freshness of garden vegetables and creamy texture of avocado slices into a meal, I highly recommend this avocado salad.
- Cucumbers - Use short and small ones to keep things crunchy and compact.
- Tomatoes - I love using all kinds of tomatoes in my avocado salad: beefy tomatoes, cherry tomatoes, grape tomatoes and vine tomatoes.
- Red onion - Adds zest and even more crunch to the salad
- Olive oil - I always opt for EVOO in my salads since olive oil is so healthy to consume in its raw form. I always use extra virgin olive oil cold first press.
- Red wine vinegar - A sea of vinegars out there to choose from! Red wine vinegar has a stronger flavor than balsamic, but I like the fact that it's is thin and watery compared to thicker and stickier balsamic vinegar. You can skip the vinegar if desired.
- Herbs - I used Italian seasoning (you can also use Sicilian seasoning), pepper and chopped parsley.
- Sea salt - Sea salt is a must! Salt is what makes or breaks this salad and I would recommend experimenting with the seasoning level to arrive at the taste you enjoy.
How to make Avocado Salad
- First, cut off the ends of the cucumbers. Then slice into ¼" thick slices slightly on the diagonal. Add to the large bowl.
- Next cut the tomatoes in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Transfer to the bowl with the cucumbers.
- Cut the avocado in half lengthwise and remove the pit by twisting the halves gently. Next remove the skin, then slice into 1" thick slices and add to tomatoes and cucumbers.
- Place the cucumbers, tomatoes, red onion, and avocado in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper and chopped parsley.
- Pour the dressing over the vegetables and toss. Taste the salad and add more salt and pepper, according to your taste.
Avocado Salad with Tomatoes
Perfect summer salad for your picnic table!
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Servings: 2 cups
Ingredients
- 4 cucumbers (short and small, diced)
- 4 tomatoes (medium, diced)
- ¼ cup red onion (thinly sliced)
- 1 avocado (cored and diced)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 teaspoon Parsley (chopped)
Instructions
- First, cut off the ends of the cucumbers. Then slice into ¼" thick slices slightly on the diagonal. Add to the large bowl.
- Next cut the tomatoes in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Transfer to the bowl with the cucumbers.
- Cut the avocado in half lengthwise and remove the pit by twisting the halves gently. Next remove the skin, then slice into 1" thick slices and add to tomatoes and cucumbers.
- Place the cucumbers, tomatoes, red onion, and avocado in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper and chopped parsley.
- Pour the dressing over the vegetables and toss. Taste the salad and add more salt and pepper, if necessary.
Calories: 413kcal
Nutrition Facts
Avocado Salad with Tomatoes
Amount per Serving
Calories
413
% Daily Value*
Fat
30
g
46
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Sodium
324
mg
14
%
Potassium
1934
mg
55
%
Carbohydrates
34
g
11
%
Fiber
15
g
63
%
Sugar
16
g
18
%
Protein
8
g
16
%
Vitamin A
2651
IU
53
%
Vitamin C
65
mg
79
%
Calcium
143
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
What pairs up with Avocado Salad
Try adding different mix-ins to your salad. Here are a few suggestions that I've tried and liked.
- Eggs. You can add hard-boiled, soft-boiled, or poached eggs. Adding an egg to a salad instantly transforms it into a protein powerhouse that is filling and delicious.
- Olives. Do I add dark or green olives? I prefer Kalamata olives as they are the healthiest olives found on earth. They are darker olives with a smooth, meaty texture.
- Pickles. They are crunchy and crisp and delicious in this avocado salad in small quantities.
- Dried fruit. Dried fruit has more intense concentrated flavor. Since the moisture is removed, the sweetness is far more concentrated making it taste almost like a candy. I would chop a couple of dried pineapples or add a handful of dried cranberries to this avocado salad.
- Bell Peppers. I prefer to always use red bell peppers in my salads, because they are sweet with a slight citrus flavor.
Serving Suggestions
Top this avocado salad with chia seed sprouts, or add pan-seared shrimp, pan seared chicken, or steak for more protein!
Storage
Avocado salad will last refrigerated for 3-4 days, wrapped tightly with plastic wrap. Don't leave it out at room temperature for more than two hours to avoid excessive moisture.
Jenny Q says
Made this for lunch today and it was really nice. Easy, quick and tasty. Definitely a good light summer salad. I added cilantro since that’s what I had on hand. Would definitely make it again.
Olya says
Thank you so much, Jenny - I love this salad as is, with mayonnaise and just olive oil as well!