Cucumber Tomato Avocado Salad

This simple cucumber, tomato and avocado salad has been a late-summer staple in my kitchen for years. I first put these ingredients together one blazing August afternoon when the garden tomatoes came in heavy and the avocados at the market were perfectly ripe. The combination of crisp cucumber, juicy Roma tomatoes and buttery avocado, finished with bright lemon and fragrant cilantro, feels like sunshine on a plate. It’s the kind of dish that arrives at the table and disappears within minutes—family members reach for seconds, and guests always comment on how fresh it tastes.

I discovered that a few small choices—using lemon juice rather than vinegar, chopping the ingredients into even bites, and seasoning at the last moment—made a dramatic difference. The textures balance each other: cucumber provides a cool crunch, tomatoes bring sweetness and acidity, avocado contributes creaminess, and red onion adds a sharp lift. Because everything comes together in just minutes, it’s a reliable last-minute side for weeknight grilling, a picnic addition, or a light meal on its own with crusty bread.

Ingredients

• Roma tomatoes (1 lb): Choose firm, vine-ripened Romas for concentrated tomato flavor and a meaty texture; about 4 medium Romas, chopped into bite-sized pieces.
• English cucumber (1): Thin-skinned and seed-light, an English cucumber provides crispness without excess water—slice into half-moons for even bites.
• Red onion (1/2 medium): Thinly sliced for a bit of sharpness; soak in cold water for 5 minutes if you prefer milder onion flavor.
• Avocados (2, diced): Look for ripe but still firm avocados—yielding slightly to pressure—so they hold shape when diced.
• Extra virgin olive oil (2 Tbsp): Adds richness and helps the lemon coat the vegetables; substitute sunflower oil if desired for a neutral flavor.
• Fresh lemon juice (2 Tbsp): From about 1 medium lemon; the acid brightens all ingredients and prevents avocado browning slightly.
• Cilantro (1/4 cup, chopped): Fresh cilantro leaves bring a citrusy, herbal lift; if you’re not a cilantro fan, use fresh dill or flat-leaf parsley.
• Sea salt (1 tsp) or table salt (3/4 tsp): Season carefully; salting just before serving keeps textures intact and prevents excess liquid.
• Black pepper (1/8 tsp): A small pinch to round out flavors—adjust to taste.

Instructions

Prepare the produce: Wash the tomatoes and cucumber. Chop the Roma tomatoes into 1-inch pieces and slice the English cucumber into half-moons about 1/4-inch thick. Thinly slice 1/2 medium red onion across the grain to keep the rings intact. Dice the avocados into uniform 1/2-inch cubes so every scoop has a mix of textures. Combine in a bowl: Place the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl. Use a bowl with plenty of room to toss gently without crushing the avocado. The order helps: firmer vegetables first, avocado last. Make the dressing and toss: Drizzle 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice over the salad. Using a wide spoon or salad forks, toss gently to combine, folding the avocado through the vegetables to coat without breaking it up. Season at the end: Just before serving, sprinkle 1 teaspoon sea salt (or 3/4 teaspoon table salt) and 1/8 teaspoon black pepper over the salad, then give a final gentle toss. Salting at the last moment preserves cucumber crunch and prevents watery pooling. Serve and enjoy: Transfer to a serving bowl or platter and garnish with a few whole cilantro leaves. Serve immediately for best texture; if you must wait, refrigerate and keep dressing separate until ready to serve.

Storage Tips

Because avocado browns and cucumbers can weep over time, I recommend minimal storage. If you must store leftovers, transfer to an airtight container and press plastic wrap directly onto the surface to reduce exposure to air; refrigerate for up to 24 hours. For longer storage, keep vegetables and dressing separate: tomatoes, cucumber and onion will keep for 2–3 days in the refrigerator, while diced avocado is best consumed the same day. Re-toss gently with fresh lemon and salt when ready to serve. Avoid freezing, as the texture will degrade.

Ingredient Substitutions

If you don’t have cilantro or dislike its flavor, fresh dill or flat-leaf parsley are excellent swaps—use the same quantity. Olive oil can be replaced with avocado oil or sunflower oil for a neutral profile. For a tangier dressing, substitute half the lemon juice with apple cider vinegar but reduce the amount slightly to avoid overpowering the delicate avocado. To make it heartier, add 1 cup cooked quinoa or 1 can of drained chickpeas for additional protein and texture.

Serving Suggestions

Serve this salad as a colorful side to grilled fish, chicken, or steak. It also pairs beautifully with a simple roasted salmon or a hearty grain bowl. For a light lunch, spoon the salad over toasted sourdough or whole-grain bread and top with cracked black pepper. Garnish with extra cilantro sprigs, a few lemon wedges, or a scattering of toasted pumpkin seeds for crunch. This also makes a refreshing accompaniment to spicy dishes, offering a cooling contrast.

Cultural Background

Simple vegetable salads like this one draw from Mediterranean and Latin American traditions where fresh produce, citrus and herbs are central. The use of lemon and olive oil mirrors classic Mediterranean dressings, while cilantro nods to Latin flavors. Combining creamy avocado with crisp vegetables is a modern twist that has become popular in many cuisines—celebrated for its balance of textures, clean flavors and emphasis on fresh ingredients rather than heavy sauces.

Meal Prep Tips

For efficient meal prep, chop the tomatoes, cucumber and onion the day before and store them together in a sealed container. Keep diced avocado and dressing separate; dice avocado just before eating and toss with lemon to slow browning. If preparing for lunches, portion into individual containers and pack a small dressing cup. Use shallow, wide containers to minimize crushing the avocado and to make tossing easier when ready to eat.

I hope this salad becomes a frequent part of your summer table—it's a fast way to celebrate produce at its peak and is endlessly adaptable. Enjoy it as a bright side, a base for bowls, or simply a quick, nourishing plate to share with friends and family.